I’ve written about this before, but during one of my outings recently I found this:
Yes, the sweet tapai – but in two different fashions. The one wrapped in yellow palm leaf triangles is what you’ll often find in restaurants or foodstalls across the country. The other one is less common- but is actually how tapai is prepared in Tutong. The rice is mixed with “laru” and wrapped in “Jengeng” (Simpur) leaves. Not such a big deal of course, but this was the first time I’ve seen a restaurant serving the two types of tapai on the same plate even.
I like my tapai really juicy, and served ice cold. Stick it in the fridge and you’ll see what I mean.