L’aliments délicieux!

… hope the French is correct, or maybe I should just stick to Tutong… ‘Lakanon jia anyam!’

Let’s start with the Ulam. This is Daun Membangan or Mambangan leaves or Daun Esom in Tutong. Very aromatic leaves that whets the appetite.  Next to it are beans, Kacang Bedibit?? (apa kan sebanarnya namanya in the Speeking London? please enlighten me).

You’ll keep getting pics of these different kinds of rice, not sure what this one’s called though. I remember it being fibrous, with a nutty flavour and ‘lamah-liat’ texture.

Kacang panjang masak tumis that went well with the squid in tangy chilli sauce.

Perhaps one of the most versatile plants alongside the Coconut is the Ubi Kayu (Tapioca).  The Tube can be made into various cakes, or simply boiled and eaten to replace rice.  The Shoots (Pucuk in Malay, Telus in Tutong) of the tapioca can be blanched and eaten as ulam (will upload pic soon) or cooked into a savoury veg, with or without coconut cream or santan.  (Aminah Ariff does beautiful Pucuk Ubi in Santan). This one is without santan, a healthier option, if you care about these things…

The Watermelon doesn’t just give you heavenly juice, but the white part of its thick skin can be cooked into veg as above. Remove the green outer skin and remove the red flesh. Use only the white bit, but waste not what not. Sweat some garlic, shallots/ onions, chilli, add a bit of water, and then follow tradition by adding a bit of belacan ( it adds sweetness; no harm using chicken or veg stock). Throw in some dried or fresh prawns. Basically the watermelon is boiled. I sometimes have this on its own as a soup with loads of chilli. Wicked stuff.

I’ve featured this one before (malas check), but this is bamboo shoots with pucuk bagu (bagu leaves).  Fresh bamboo shoots should always have a natural sweetness to it. If it doesn’t, then it’s not fresh. This pic is deliberately blurry from the steam off the veg. Nice effect, one thinks! Hohoho

This was chicken tandoori sheesh kali. Bought from some nice restaurant in town. Very tasty actually.

Also very tasty was this Sup Tulang, bits of tender meat on the bone. Nice if you’re feeling a bit under the weather.

Now here’s something to talk about! This is Berubut or Tripe.  If you saw the actual thing for the first time, you’d probably think it was large piece of towel. But in case you didn’t know, Berubut is actually the large intestine of the cow/buffalo. I’ve seen it being prepared before and by God, it smelled like holy crap! Well, it is THAT part of the animal… Sorry if you’ve suddenly lost your appetite now, I know ignorance is bliss some times… But now you know. I’ve always known. So i’ll just take people’s word that it tastes really nyaman.

Some roast chicken or Ayam panggang.

How’s about some Kerang masak Kicap / Clams in soy sauce? Yes, please!

… ou le poisson pour vous, pourqois non?  Fish in spicy sambal ‘usptairs’, or this grilled Mackerel you see ‘downstairs’… heheh a bit of Brunei English for you.

and for drinks, there’s Puspa or Rose syrup with milk and grass jelly, palm seeds, red bean, and sweetcorn.

Traditionally this drink used to be available only during Ramadan, as was the case for Cendol, but now most restaurants serve this all year round. Blasphemy!! We make our own at home, but only during puasa.

That’s it for this time. Selamat berpuasa!

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