Brunei is located in the continent of Asia. It has the South China Sea to the north, the Philippines to the far northeast, Indonesia to the east, the Indian Ocean to the south and southeast, Malaysia to the west ad Vietnam, Cambodia and Thailand to the far northwest.
The capital is Bander Seri Begawan.
The official language is Malay.
The climate is windy with monsoon winds in the north from May to September, and April, October, and November are the transitional months. The staples are rice, noodles, fish, chicken or beef, and is relatively spicy (https://trvlguides.com/articles/brunei-food-guide#:~:text=you%20spot%20Brunei%3F-,Brunei’s%20Staple%20Dishes,Dishes%20are%20typically%20fried).
SAMBAL UDANG SERAI – (Shrimp with Lemongrass) (https://whattocooktoday.com/shrimp-with-lemon-grass-sambal-udang-serai.html):
- 1 lb large uncooked shrimp, shelled and deveined
- 2 stalk of lemon grass, bruised to release flavor and cut into half
- 10-15 Petai/sataw beans, halved (can also use fava or lima beans)
- 4 Roma tomatoes, roughly chopped
- Salt and palm sugar to taste
- ½ C boiled water
- 2 TBSP cooking oil
Spices to be ground together:
- 3 Fresno chili or use 1 TBSP chili paste
- 4 shallots
- Add chili and shallots in a blender and process into a paste. Add a bit of water if needed. Skip this step if you use chili paste and just thinly slice the shallots.
- Preheat skillet/wok with oil. Add in chili and shallots mixture and saute until soft and fragrant (about 2 minutes). Add lemon grass and tomato. Cook for another minute until it smells really good. Add in the petai (if using) and cook for another 2 minutes or until cooked through. Add in the shrimp and cook until the shrimp turn color, about 1 minute.
- Add in boiled water and lower the heat and let it simmer for 1-2 minutes.
- Season with salt and sugar. It should taste slightly sweet, savory, and spicy. Serve immediately with cooked rice.
KUE PUTRI SALJU (Snow White Butter Cookies) (https://soyummyrecipes.co.uk/indonesian-snow-white-butter-cookies/):
- 2C + 1 TBSP Plain flour sieved
- 1-1/2 C Butter cut in small cubes
- 1 C Powdered Sugar, sieved
- Put the flour and cubed butter in a mixing bowl. Rub the butter and flour between your fingertips until they look like breadcrumbs. You can also use a food processor to do this. Blitz and whiz for several times. But don’t let it run on. Otherwise, the flour and butter will be like a sticky dough. You just want them to resemble breadcrumbs.
- Quickly mix and lightly knead just until everything comes together.
- Put the dough inside folded parchment paper. Roll over the paper until the dough is about ½” in thickness. Then cut using a cookie cutter of your choice. I use a crescent shape.
- Line the baking sheet with parchment paper. Preheat the oven 350 degrees F. Then put the cut cookie dough on a lined baking sheet. Make sure you space them all with the same gaps.
- Bake for about 20 minutes or until the cookies are light golden.
- Let the cookies completely cool.
- Then coat the cookies with the powdered sugar and sprinkle the powdered sugar over the cookies after you put them in a container.