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Bruneian cuisine concerns the cuisine of Brunei. It is similar to, and heavily influenced by the cuisine of neighbouring Malaysia, Singapore, [1] 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.
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, [1] [2] and a local specialty in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut.
The dish derives its name from the Bruneian Malay terminology denoting rice ("nasi") and the action of knocking ("katok", Standard Malay: "ketuk"). [3] This nomenclature finds its origins in the historical practice wherein patrons would audibly signal their presence by knocking on the doors of rice vendors to initiate their orders.
Pinjaram, also known as penyaram, kuih UFO [1] or kuih telinga tikus is a traditional kuih for the Bajau as well for the Bruneian Malay people [2] in Brunei [3] and in the state of Sabah in Malaysia. [4]
The northwest coast of Borneo, areas with large concentration of Bruneian Malays in Brunei and East Malaysia. As per an official statistics, the "Bruneian Malays" term only became official after the 1921 Brunei Ethnic Categories Census, which is different from the 1906 and 1911 census which only mentioned "Barunays" (Brunei's or Bruneian).
Bruneian Malay, Dusun (Brunei), Banjarese, Javanese, Lun Bawang/Lundayeh The Kedayan (also known as Kadayan , Kadaian or Kadyan ) are an ethnic group residing in Brunei , Federal Territory of Labuan , southwest of Sabah , and north of Sarawak on the island of Borneo .
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Pinjaram (or known as: Penyaram) is a Bajau and Bruneian Malay heritage. It is famous and popular almost everywhere in Sabah and can be found in night markets and Tamu (Sabah weekly market). Sagol or sinagol is a Bajau speciality of fish which is first blanched and minced, then sauteed with turmeric, garlic, ginger, onions and crushed ...