{"id":2621,"date":"2012-11-14T07:47:30","date_gmt":"2012-11-14T12:47:30","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=2621"},"modified":"2013-11-04T09:00:38","modified_gmt":"2013-11-04T14:00:38","slug":"brunei-cuisine","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2012\/11\/14\/brunei-cuisine\/","title":{"rendered":"Brunei Cuisine"},"content":{"rendered":"

I had no idea where that country is located. I guess this project improves not only my cooking skills but also my knowledge of geography :). I found tons of interesting information about Brunei geography, climate, people (including its famous ruler), etc. Unfortunately, I couldn’t find a recipe that would inspire me to be creative or at least enjoy cooking it. Anyway here are the dishes.<\/p>\n\n\n\n\n\n\n
Beriani<\/strong><\/td>\n<\/td>\n<\/tr>\n
A tasty one pot dish. Has delicate nutty flavor to it (no wander it has all kinds of nuts in the sauce). The recipe I copied from the one of many sites that have almost identical Brunei recipes.Ingredients:<\/strong><\/p>\n
    \n
  • 1 chicken, about 900 gms ( beef\/mutton )<\/li>\n
  • 1 tbsp poppy seeds<\/li>\n
  • 1 clove garlic<\/li>\n
  • 1 cup shallots, sliced<\/li>\n
  • 1 tsp curry powder<\/li>\n
  • 2-3 tsps salt<\/li>\n
  • 2 chillies<\/li>\n
  • 1\/2 coconut, grated<\/li>\n
  • 5 cm piece ginger<\/li>\n
  • 4 tbsps ghee<\/li>\n
  • 5 cloves<\/li>\n
  • 5 cm cinnamon stick<\/li>\n
  • 10 cashew nuts<\/li>\n
  • 10 almonds<\/li>\n
  • 450 gms long-grain rice<\/li>\n<\/ul>\n

    Cut chicken into 6-8 pieces. Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves, cinnamon, shallots. Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder. Stir to mix and cook covered for 10 minutes. Extract 1-2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it. When the rice has absorbed all the milk, make a well in the center and put in the chicken mixture. Cover and allow rice to cook over very low heat.<\/p>\n

    \"Beriani\"<\/td>\n

<\/td>\n<\/tr>\n
Sticky Rice Mango<\/strong><\/td>\n<\/td>\n<\/tr>\n
This is a nice dessert. As I read in one of the recipes for the sticky rice I had my rice burn a little bit in order to caramelize it. I used this recipe<\/a> for the base (it does not say it’s from Brunei but I guess they should be pretty similar).\"Mango<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

I had no idea where that country is located. I guess this project improves not only my cooking skills but also my knowledge of geography :). I found tons of interesting information about Brunei geography, climate, people (including its famous … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[257],"tags":[258,152,13,259],"class_list":["post-2621","post","type-post","status-publish","format-gallery","hentry","category-brunei","tag-brunei-cuisine","tag-chicken","tag-recipe-2","tag-sticky-rice","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-Gh","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=2621"}],"version-history":[{"count":5,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2621\/revisions"}],"predecessor-version":[{"id":3118,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2621\/revisions\/3118"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=2621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=2621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=2621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}