Brunei Traditional cuisine

Many local dishes can cause an unexpected reaction from unadapted organism. Islands of Southeast Asia are renowned for their culinary traditions, formed from the East Asian "continental" cooking school and local Choco cooking. Arab, Indian and Chinese influence on cuisine Brunei noticeable to the naked eye, that, given the colorful cuisine of peoples of Borneo Brunei dishes attached to their own style of cooking.

The basic ration is, of course, Fig. Most often it is prepared absolutely fresh, just as a side dish, shielding, and emphasizes the taste of the main dish. Sometimes rice dyed in various natural dyes directly into the cooking process, cooked in broth or steamed, stir-fried with spices and vegetables, stewed with water or coconut milk for dessert tenderize cooked in coconut milk and mixed with bananas and other fruits as well as make the rice crisps , rice cake "ketupat, rice noodles, a variety of cakes made from rice flour and rice pudding, just fried with various ingredients and served with vegetables, richly seasoned sauce. Purely Brunei dish feel a mixture of rice and boiled green beans, which is lavishly adorned with sauces and served to many dishes.

Broadest application are vegetables, bamboo shoots, soy, coconut milk and even fruit. Natural conditions in Brunei here can grow a wide range of fruits and vegetables, starting with a completely ordinary bananas, papayas and pineapples, to exotic fruit durian, chempedaka, Tarapov, rambutan, langsara (lansiuma) beluny, ACAM-ur-Ura and membangana. One of the most typical local vegetables is a "long bean" (Vigna sinensis), is a long (up to 3 m) and a thin edible pod going in curries and many other dishes.

As in other regions of Southeast Asia, the meat of cattle are used relatively infrequently (pork, for obvious reasons generally very rare visitor to the local desktop). But fish and seafood, and chicken and meat of other birds are considered one of the foundations cooking. Worth trying spicy dish of chicken with various spices, serondeng-Padang, noodles in curry sauce with boiled chicken, curry laksa, chicken kebabs with sweet and sour peanut sauce sati-atm "chicken soup" soto-atm " , boiled lamb with herbs, kambing soup, roast beef with nuts "rendang" (or stew with the same name), shish kebabs of beef or poultry meat, satay, and spicy shrimp, cooked in curry and spices " udang, sambal-harem-bersantan, curry fish, all kinds of fried shrimp and shellfish, rice with egg and salted fish (sometimes this dish is fried to a state of the omelet), the hot shrimp and green beans "pet" and more.

In a country with the rule of Muslim traditions alcoholic beverages are not produced, and their sale is prohibited. Wine mostly imported, the most popular (and cheap) great Australian wines.