Brunei
Bruneian cuisine is a delightful reflection of the country's rich cultural tapestry, steeped in tradition and enriched by its geographical position in Southeast Asia. The culinary practices in Brunei Darussalam are influenced by neighboring countries such as Malaysia, Indonesia, and Singapore, yet they retain a distinct identity that resonates with the nation's heritage and Islamic values. Rice is the staple food in Brunei, forming the foundation of many meals. It is often accompanied by an array of dishes that highlight the use of fresh, local ingredients and a diverse palette of flavors. The cuisine is characterized by the liberal use of coconut milk, lemongrass, turmeric, and other aromatic spices that impart a unique taste to the food. One of the most iconic dishes is Ambuyat, a starchy delicacy made from sago palm tree extracts. Ambuyat has a sticky consistency and is typically eaten by twirling it around a bamboo fork and dipping it into various flavorful sauces. Fish and seafood are central to Bruneian cuisine, given the country's maritime geography. Dishes such as Ikan Goreng (fried fish) and Udang Sambal (prawns in spicy sambal sauce) are popular, showcasing the freshness of the local catch. The use of sambal, a spicy chili paste, is prevalent and adds a fiery kick to many dishes. Satay, skewered and grilled meat served with a rich peanut sauce, is another beloved dish, often enjoyed during communal gatherings and festive occasions. Beef and chicken are frequently used proteins, with dishes like Beef Rendang—a slow-cooked beef curry with an intricate blend of spices—and Ayam Penyet, which features fried chicken served with sambal and vegetables, being particularly popular. Bruneian curries are typically rich and creamy, thanks to the generous use of coconut milk, and they often incorporate ingredients such as galangal and kaffir lime leaves to enhance the depth of flavor. Noodles also play a significant role in Bruneian cuisine.
