Tasty Cooking Recipes
Tasty Cooking Recipes
 
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Brunei Cooking Recipes
The Sultanate of Brunei's heyday occurred between the 15th and 17th centuries, when its control extended over coastal areas of northwest Borneo and the southern Philippines. Brunei subsequently entered a period of decline brought on by internal strife over royal succession, colonial expansion of European powers, and piracy. In 1888, Brunei became a British protectorate; independence was achieved in 1984. Brunei benefits from extensive petroleum and natural gas fields, the source of one of the highest per capita GDPs in the less developed countries. The same family has now ruled Brunei for over six centuries.

Brunei is slightly smaller than Delaware. It is tropical, hot, humid and rainy.

Cooking Recipes

Tofu & Ginger - Side Dish

Cooking recipes ingredients
2 Pkg 10.5 Oz. Firm Tofu
1/2 C Flour
Vegetable Oil For Frying
1/2 C Water
2 Oz Soy Or Tamari Sauce
1 Tbsp Sugar Or Honey
1/3 Tsp Vegetable Stock
2 Tsp Fresh Ginger Root -- grated
8 Fresh Scallions -- chopped

Cooking recipes directions
Wipe tofu dry with paper towels. Cut the tofu in each box in half, then cut each half into four equal portions. Flour each portion lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add the tofu, a few at a time. Fry until golden and remove to drain on paper towels. Prepare sauce by placing the water, soy or tamari sauce, sweetener and stock in a saucepan. Bring to a boil and mix well, making sure sugar ( if using) is dissolved. To serve, place a small amount of the sauce on four warmed plates. Divide the tofu evenly among the plates, placing them on the sauce. Garnish with grated ginger and chopped scallions.


Rujak Brunei - Salad
(Spiced Fruit Salad)

Cooking recipes ingredients
1 small cucumber, sliced thin
1 cup thinly sliced jicama
1 cup cubed firm ripe papaya
1 star apple (carambola), sliced
1 to 2 cups cubed fresh or canned ripe pineapple
1 firm green pear, cubed
1 firm tart apple, cubed

FOR THE SAUCE
3 tablespoons dry roasted peanuts
1 or 2 hot red chillies, sliced and seeded
1/2 cup brown sugar
1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
1 small green banana, sliced (optional)

Cooking recipes directions
Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter. In a food processor chop fine the peanuts, then
blend in the chillies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.