Bruneian cuisine

Malay, Javanese and Chinese Southeast Asia fried rice

Satay or sate is a Southeast Asian dish consisting of small pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled over charcoal. It is typically served with a sauce, most commonly peanut-based and accompanied by rice cakes, cucumber or pickled vegetables. Common ingredients include chicken, beef, goat, pork and seafood, while regional and vegetarian variations are also found.

Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.

Malaysian rice dish cooked in coconut milk, served with sambal and side dishes.

Sambal (Indonesian and Malay pronunciation: ) is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Owing to historical connections and migration, sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment” or “Malaysian condiment.”

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

jelly-like dessert eaten in East Asia

jam made from a base of coconut milk, eggs and sugar

Cendol, also known as lot chong (), mont let saung (), nom lut (), lod song () and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved ice. The jelly is flavoured with pandan and combined with a creamy coconut milk base and the caramel-like sweetness of palm sugar. It is widely consumed in Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, and forms an established component of Southeast Asian food cult

deep fried banana or plantain

Tamil Indian flatbread dish

Murtabak, or mutabbaq (, ), is a Yemeni stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, parts of the Indian subcontinent, and Southeast Asia (especially Maritime Southeast Asia), notably in Saudi Arabia, Yemen, parts of South India, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly. The name mutabbaq means "folded" in Arabic.

Krupuk (), also known as keropok () and kropek () refers to traditional deep-fried crackers made from starch combined with flavouring ingredients such as prawn, fish or other seafood. The food has long-standing traditions throughout maritime Southeast Asia and neighbouring coastal regions, particularly in Indonesia, Malaysia, the Philippines, southern Thailand, Brunei and Singapore.

Gulai () is a type of spiced stew commonly found in the culinary traditions of Malaysia, Indonesia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Malay and Minangkabau cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. Gulai is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Malay curry or Indonesian curry.

coconut-flavoured rice

thumb|Tapuy, a traditional Ifugao [[rice wine prepared with tapay in the Cordillera highlands of Luzon, Philippines]] thumb|Dried alcoholic fermented cassava or peuyeum at Yogyakarta, [[Indonesia]]

Southeast Asian pancake

Acar () is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.

hot water infused ginger roots

Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy, bland substance similar to tapioca. Ambuyat is the national dish of Brunei, and it is also popular in the Malaysian states of Sarawak and Sabah as well as the federal territory of Labuan, where it is sometimes known as linut.

Malaysian milk tea

Sumatran cuisine

Typical malaysian cake

culinary traditions of Brunei

drink of milk flavoured with rose cordial syrup originating from Johor, Malaysia

snack pie

Indonesian and Malaysian fried chicken

Ais Kacang another variations of Air batu campur

Malay traditional sandwich, popular in Indonesia, Malaysia and Singapore

Tempoyak (Jawi: ), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.

Bahulu or baulu (Jawi: باولو) is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang (Portuguese-Eurasian people) word, bolu (Portuguese: ) which means cake. It is usually served during Eid al-Fitr as well as

asian small pastries filled with pineapple jam

thumb|right|200px|Ceremonial tossing of ingredients Yusheng, yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for ) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysia and Singapore. It has become a trend in the neighbouring countries, especially the Chinese diaspora in Indonesia, Brunei, Thailand and even Hong Kong. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. There is also a vegetarian version of this dish, where the

Indonesian dish

Duck dish

toast in Malay and Indonesian

Cincalok (Jawi: چنچالوق), also cencaluk, is a Malay condiment that originated in Malacca, Malaysia, consumed by Malays, Peranakans and Kristangs. Its origins can be traced back to the Portuguese occupation of Malacca. This condiment consists of fermented small shrimp or krill, which are called udang geragau in Melaka and are easily identifiable in the mixture. It is predominantly salty in taste, and is usually served together with chillis, shallots and lime juice. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is se

Cincin () is a traditional kuih for the Bruneian Malay people in Brunei and the Malaysian state of Sabah.

Lamban is a traditional dessert for the Lun Bawang, Bruneian Malay people, Kedayan in Labuan and in the states of Sabah, Malaysia. The taste of Lamban is almost like the Malays ketupat or the Chinese's rice dumplings and kelupis of Lun Bawang / Lundayeh.

Bruneian rice dish