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Ambuyat
Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local specialty in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as ''linut''. Ambuyat is eaten with a bamboo chopstick called ''chandas'', by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties. One of the best sauce that well known by Bruneian societies ''Tempoyak''. There is a similar dish in eastern Indonesia called ''papeda''. It has a glutinous texture and is chewy. See also * Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ... References Bruneian cuisine Mala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as '' fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. Dur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruneian Malay People
Bruneian MalaysBrunei Malay in its various forms can be identified with a nation, an ethnic group and a region. ( ms, Orang Melayu Brunei, Jawi: ) are a native Malay ethnic group that lives in Brunei, the federal territory of Labuan, the southwestern coast of Sabah and the northern parts of Sarawak. The Bruneian Malays are a subgroup of the larger ethnic Malay population found in the other parts of the Malay World, namely Peninsular Malaysia and the central and southern areas of Sarawak including neighbouring lands such as Singapore, Indonesia and Southern Thailand, having visible differences especially in language and culture, even though they are ethnically related to each other and follow the teachings of Islam. All Bruneian Malays who are born or domiciled in East Malaysia even for generations before or after the independence of the states of Sabah and Sarawak from the British Empire through the formation of Malaysia in 1963 are also considered Malaysian Malays ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called ''saksak'', ''rabia'' and ''sagu''. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste ( papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchangea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called ''saksak'', ''rabia'' and ''sagu''. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste ( papeda), or as a pancake. Sago is often produced commercially in the form of "pearls" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch. They may be used interchangea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arab, Thai, Portuguese, Dutch and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruneian Cuisine
Bruneian cuisine concerns the cuisine of Brunei. It is similar to, and heavily influenced by the cuisine of neighbouring Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan. As is common in the region, fish and rice are staple foods, though beef is expensive and thus less common. Due to the predominance of the Islamic religion, the food is halal and pork is avoided. Alcohol is banned in Brunei. In rural areas, game animals such as wild birds, sambar deer, and barking deer are hunted. Foods and dishes Dishes from Brunei are often spicy, and are commonly eaten with either rice or noodles. Beef rendang, nasi lemak and pajeri nanas are popular foods in Brunei. Among the few dishes peculiar to Brunei is '' ambuyat'', a sticky ball of flavourless sago starch, which is wrapped around a bamboo fork and dipped into a spicy and sour gravy. ''Nasi katok'', which literally means 'knock rice', consists of plain rice, fried chicken and sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papeda (food)
Papeda, or ''bubur sagu'', is a congee made from sago starch that is a staple food of the indigenous people in eastern Indonesia, namely parts of Sulawesi, Maluku Islands and Papua. It is also widespread in Papua New Guinea and serves as a counterpart of central and western Indonesian cuisines that favour rice as their staple food. The starch is acquired by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the flour. The still-moist sago starch is usually stored in a container made of sago palm leaflets, called ''tumang'', in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guinea. Indonesia is the world's largest archipelagic state and the 14th-largest country by area, at . With over 275 million people, Indonesia is the world's fourth-most populous country and the most populous Muslim-majority country. Java, the world's most populous island, is home to more than half of the country's population. Indonesia is a presidential republic with an elected legislature. It has 38 provinces, of which nine have special status. The country's capital, Jakarta, is the world's second-most populous urban area. Indonesia shares land borders with Papua New Guinea, East Timor, and the eastern part of Malaysia, as well as maritime borders with Singapore, Vietnam, Thailand, the Philippines, Australia, Palau, and India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Malaysia. Peninsular Malaysia shares a land and maritime Malaysia–Thailand border, border with Thailand and Maritime boundary, maritime borders with Singapore, Vietnam, and Indonesia. East Malaysia shares land and maritime borders with Brunei and Indonesia, and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the national capital, the country's largest city, and the seat of the Parliament of Malaysia, legislative branch of the Government of Malaysia, federal government. The nearby Planned community#Planned capitals, planned capital of Putrajaya is the administrative capital, which represents the seat of both the Government of Malaysia#Executive, executive branch (the Cabine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Brunei Times
''The Brunei Times'' was an independent English-language daily compact broadsheet newspaper published in Brunei Darussalam from 2006 to 2016. It was owned by Brunei Times PLC. History The paper was introduced at a soft launch on 1 July 2006 at The Mall, Gadong, Brunei Darussalam, and carried the motto "Fresh Ideas, New Option, Global Vision". It was offered on a complimentary basis until 16 July 2006. The paper went to print in their new printing plant in Junjungan while moving away from its original broadsheet format to a newer compact broadsheet on 28 March 2007. April 2007 saw ''The Brunei Times'' working closely with the Ministry of Communication on the United Nations First Global Road Safety Week Seminar that was held in the International Convention Centre in Berakas, Brunei. In May, ''The Brunei Times'' was nominated to be the Official Media for BRIDEX organised by the Ministry of Defence that was held at the International Convention Centre from 31 May to 2 June. Ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca
Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants. Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it is used as a thickening agent in various manufactured foods. Etymology and origin ''Tapioca'' is derived from the word ''tipi'óka'', its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process. Product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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