Southeast Asian cuisine’s oriental resplendence—with an intricate fusion of spices and ingredients, diversely refined cooking methods (from the fundamental to the technical), and exotic, various temperaments of dishes with integral treatments of food—have drawn different types of acceptance, enjoyment, and cross-social regard. Southeast Asian cuisine, certainly, is an embodiment of rich historical flavors, and is undeniably a combination of eastern and western cultures.

Asian Cuisine is just taming the strengths of each dish

The first mention of Brunei food came from Antonio Pigafetta, who visited Brunei in July 1521 while searching for Maluku Island. During this visit, the Sultan of Brunei presented him with a painted wooden jar full of betel and areca (the fruit which the people of Brunei constantly chew and enjoy), jars of distilled rice wine (called arak) which was as clear as water, and various kinds of food made only of rice, some of which were wrapped in leaves.

Brunei Darussalam, as part of the Malay Archipelago, has a variety of dishes which are similar to Malaysian, Indonesian, and other Asian dishes. Some of these unique foods were very popular in the old days, and remain popular today, such as Ambuyat, which is eaten using special chopsticks called Candas. Ambuyat usually comes with a variety of side dishes (usually five), such as Ikan or Lauk rebus (boiled fish), Lauk Masin Masak Lemak, Rebus Asam Sira, Sambal Ikan, Sambal Tahai, Ikan Masak Ampap, Pais Ikan, Pais Udang, Ikan Panggang, and Ikan Goreng, a salad made from the young shoots of green leaves found in the jungle such as pengaga or krancah-rancah. The dipping sauce is made of vinegar, soy sauce, chili, shrimp paste (belacan), pickled and chutney-type fruit, and sometimes tampuyak, which is salted durian paste and the gravy of Dadah Tahai. Other by-products of Ambulong include a variety of dry cookies like Kuripit, Sakul, and Kubal. Other food items which have been handed down from generation to generation and can still be found on the tables of most families in Brunei today are from fish (Ikan) and fish products such as Tahai Masak Api, which is dried smoked fish; Ikan Masak Ampap, which is fish mixed with chili paste; Paid Udang; Paid Ikan or Paid Daging, which is marinated fish, prawn, or meat wrapped in banana or palm leaves and grilled over an open fire.

Another unique food is Belutak, which is the Brunei version of salami and contains meat by-products such as fat, cartilage, and tendons cut into small pieces, packed into cow’s intestines, and dried in the sun. On the other hand, Lalap is dried, salted and sweetened meat, and Pacak Daging is skewered meat (kebab) grilled over open fire. Rice also plays an important role in their society, from daily living to special occasions such as religious gatherings, weddings, blessings, and royal occasions. Some rice preparations are Nasi Bukhari, Nasi Kabuly, and Kelupis (a sweet rice cake, like suman) a food unique to Brunei which plays an important role in the festive life of the rice growing. It is believed to have existed in Brunei for at least two and a half centuries. Brunei has sweet delicacies such as Kuih Abu-Abu, Kuih Calak Lambai, Kuih Birakasa, Kuih Penyaram, Kuih Paid Manis, Kuih Pulut Bacak, Kek Bom, and many more

It is known that Indonesia is comprised of over three hundred ethnic groups. As a result of such diversity, food traditions differ from one region to another in terms of food restrictions and methods of cooking and serving for casual and formal occasions. Thus, each region or province has its own food specialties, and these help distinguish each region. For example, on seeing rendang, most Indonesians immediately identify it as a specialty of the Minangkabau people from West Sumatra. Oncom is widely known as a Sundanese (West Java) food, Bubur Tinutuan (rice porridge with pieces of tubers, vegetables, and corn grains) is from North Sulawesi, and Gudek of Yogyakartais is made from young jackfruit.

Tempe is believed to be of Javanese origin. This soybean dish, fermented using fungus, is widely consumed due to its relatively cheap price. It is also easy to cook or process into various delicacies, and has a high nutritional value. Tempe is the main source of vegetable protein in the daily diet of the Javanese. Consequently, tempe is identified with its nation, just as pizza is associated with the Italians and hamburger with the Americans.

Tumpeng is a dish that used to be served only during traditional ceremonies within Javanese society. Nowadays, tumpeng is a dish consumed nationwide, served and used as a symbol of gratitude to God.

Through careful observation, it can be seen that the variety of Indonesian food has been greatly influenced by the foreign food that was brought into the country by immigrants, such as the Indians, and this is most evident in Sumatera with its Gulai kambing (lamb curry) served with roti cane (Indian bread); the Arabian-influenced nasi bukhari (rice cooked with fat, herbs and spices, tomatoes, raisins, peanuts, and fried shallots) and sate kambing (lamb satay). The Chinese influence can be seen in Mie (wheat flour noodles) and rice porridges like Bubur ayam (chicken porridge), both of which are staple foods of the Indonesians. The Dutch, who ruled Indonesia for a long time, inspired Indonesians to create bistik (beef steak). Soep in Dutch cooking became sop in Indonesia, and kroket is the Indonesian version of croquettes (fried potato puree with filling). Even the Japanese have left their mark; the Indonesians have a version of sukiyaki called semur daging (stewed beef in soy sauce)

The theme of local Malaysian cuisine is always spicy hot or chili hot. This is not surprising, since Malaysia is situated at the heart of the Spice Islands. The infusion of various spices into the traditional food results in a rich and diverse cuisine to entice even the most jaded palates.

A dish is always identified by its name of origin, like Laksa Penang, which is a rice noodle soup dish from Penang State, and Mee Siam, which is a vermicelli dish originally from Siam.

Another popular dish is Kajang Satay, which is chicken or beef marinated in coriander and chili with lemon grass then barbecued on skewers. It is eaten with ketupat or compressed rice cooked in coconut leaves with onion and cucumber slices, and this is dipped in a spicy peanut sauce.

Coconut milk, chilies, and belacan make Malay food different from the other varieties of food. The sambal belacan, which is prawn paste pounded with chilies and mixed with lime juice, is sure to accompany any meal.

A typical meal combination is fried chicken, fish curry, squids in chili, ulam (a mixture of salad vegetables with a distinctive flavor) and salted fish with sambal belcam. There may be a special rice, like tomato rice or nasi biryani (rice cooked with chicken and mutton and spices). The favorite drink with meals is air sirap or iced rose syrup drink. A hawker’s special is the satay, which may be beef or chicken accompanied with ketupat and onion and cucumber slices.