Brunei Darussalam’s official name is the Nation of Brunei, the Abode of Peace. It is located on the north coast of the island of Borneo, in Southeast Asia and is bordered by the South China Sea and Malaysia. It is in Southeast Asia that we find ourselves as we continue our tastily touring journey.

The Brunei Empire thrived from the 15thcentury to the 17th century. During Brunei’s golden age it controlled the entire island of Borneo and into the Philippines. Chinese and Arabic records show that as early as the seventh or eighth century A.D. an ancient kingdom existed near the Brunei River. After a succession of Empires controlled the area the Brunei Empire emerged to dominate the area.

While the rise of European colonialism and influence in the region disrupted the economic trading flow Brunei was able to survive internal battles. However, it became a protectorate of the British government that maintained internal independence while external interests were controlled by the British. Brunei did not become a fully independent state until January 1, 1984.

The official language of Brunei is Malay while English and Chinese are also spoken. Around 66% of the population is ethnically Malay. The culture in Brunei is derived from the Malay civilization. Brunei culture was influenced by animism, Hinduism, Islam and Europe. Islam took the greatest hold and is the official religion of Brunei. Islam heavily influences the culture.

The food of Brunei shares similarities to the food of Malaysia and other Southeast Asian countries. The meals are spicy and often served with rice and noodles, which are staple foods in the Bruneian diet. Beef is expensive so fish is a staple protein. And, due to religious belief pork is not eaten and alcoholic beverages are banned. Chinese and Indian foods are woven into the culinary tapestry of Brunei as well.

The following recipe calls for pandan leaves, which can be found at Asian markets. Pandan leaves come from a tropical plant called Pandanus amaryllifolius. The leaves are used in Southeast Asian cooking to enhance flavor. They have a bit of a nutty flavor and are used in many rice dishes and cakes.

Black Rice Pudding (Bubur Ketan Hitam)
Recipe from Asianrecipe.com

Ingredients
1¾ cup black glutinous rice
2 pandan leaves
5 cups of water
½ cup palm sugar syrup
Pinch of salt
1½ cups fresh squeezed thick coconut milk

Directions

1. Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.

2. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

3. Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.