International Cuisine

Exploring the world through food.

Chicken Satay with Peanut Sauce

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Although Chicken Satay did not originate in Brunei, it is found and loved all over the country and for very good reason, it is delicious.

Although the recipe is complex and calls for exotic ingredients, just get them and make it.

Trust me! I am certain you will love it! Just do it!

Please note that it is best to marinade the chicken overnight so plan ahead for this one.

Brunei Satay

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Chicken Satay with Peanut Sauce

Course Appetizer
Cuisine Brunei
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 lb Boneless skinless chicken thighs, Cut into strips
  • Soak 12 bamboo skewers in water
  • For the marinade
  • 3 shallots roughly chopped
  • 2 cloves rough chopped
  • 1 inch Ginger rough chopped
  • 1 inch galangal in one piece or 1 teaspoon if in powder form
  • 1 tablespoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon ground turmeric
  • 3 tablespoons sugar
  • 3 tablespoons palm sugar (jaggerty or brown sugar can be substituted
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • For the peanut sauce
  • 1 tablespoon vegetable oil
  • 3 sticks lemongrass finely chopped
  • 3 lime leaves core removed, finely chopped ( lime zest can be substituted)
  • 5 shallots rough chopped
  • 4 cloves garlic rough chopped
  • 1 inch Ginger grated
  • 1 inch galangal brined or 1 teaspoon powder
  • 2 tablespoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons ground fennel
  • 3 tablespoons chili paste
  • 1/2 cup peanuts roasted and finely chopped
  • 2 tablespoons palm sugar jaggerty or brown sugar can be substituted
  • 3 tablespoons tamarind juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon cilantro chopped

Instructions

  • for the marinade
  • In a food processor or using a mortar and pestle, blend together the shallots, garlic, Ginger and galangal.
  • Fold in the remaining ingredients with a little water as necessary
  • Cook for five minutes and allow to cool.
  • Put the chicken in a container with a lid or a ziploc bag and pour over the chicken.
  • Make sure the chicken is coated all over and refrigerate overnight.
  • For the peanut sauce
  • Heat the oil in a wok or frying pan and add the lemongrass and lime leaves or zest, slowly stir fry for five minutes
  • In meantime in a food processor or using a mortar and pestle grind the shallots, garlic and Ginger to a paste.
  • Add this to the lemongrass and mix with 1 cup of water
  • Add the remaining ingredients except for the cilantro.
  • If using brined galangal remove it before serving and fold in the fresh cilantro.
  • Put the marinated chicken strips on the soaked bamboo skewers
  • BBQ over medium high heat, flipping once and cook until done
  • Serve with peanut sauce and hot sweet and sour pickle
  • Delicious!

 

Brunei Prawns and Petai sambal with Khao Man -Coconut Rice

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Brunei prawns is a wonderful dish, fresh with excellent flavor, served over coconut rice.

It is quick and easy to make the tamarind paste adds a great sour flavor while the sugar and sesame oil adds a lovely sweetness.

Petai is a green bean that is rather large. The pods are removed and just the seed is used. I could not obtain these special beans and just used regular fresh green beans cut diagonally, it was superb!

brunei prawns

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Prawn and Petai sambal with Khao Man -Coconut Rice

Course Main Dish
Cuisine Brunei
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 lb. Prawns shelled and de-veined, season with 1 tablespoon sugar
  • 1 bunch petai/ green beans sliced
  • 1 small white onion chopped
  • 1 tablespoon Assam - tamarind paste mixed with 3 tablespoons water
  • 1/2 teaspoon salt
  • 4 Tablespoons cooking oil
  • For the Sauce
  • 2 teaspoons cooking wine
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 Thai chilies cut in half
  • For the coconut rice:
  • 1 cup basmati or similar rice if making the Mangoes with sticky rice dessert double it
  • 1 cup water
  • 1 cup coconut cream
  • Salt to taste

Instructions

  • For the rice
  • Rinse the rice and let soak in water for a couple hours; then rinse thoroughly
  • Put all ingredients in a pan, bring to boil then cover and simmer for about 10 minutes or until all the liquid is absorbed and the rice is tender.
  • For the main dish:
  • Mix together the sauce ingredients and set aside
  • In a wok or frying pan heat up the cooking oil and add the chopped onions
  • Cook until translucent
  • Add in the sauce ingredients you set aside until fragrant, stir in the Assam/tamarind juice.
  • Add in the prawns and cook until pink, just takes a minute or two
  • Add in the green beans- petai and stir fry until bright green
  • Season with salt to taste
  • Serve over coconut rice.
  • Enjoy!

 

Brunei Hot, Sweet and Sour Pickles

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Brunei pickles are a staple and is an amazing, flavorful little side to the chicken satay.

Brunei pickles compliments it beautifully.It is made with cucumbers, carrots and pineapple and then drenched in the dressing.

The dressing is what brings in the hot, sweet and sour flavors including fish sauce which I love.

Although they are called pickles, you can make this dish and enjoy it right away.

The title also describes it perfectly, it is hot, sweet and sour, Enjoy!

Brunei Pickles

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Hot Sweet and Sour Pickles

Course Side Dish
Cuisine Brunei
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1/2 cucumber seeded and cut in 1/4 inch dice
  • 1 carrot peeled and cut in 1/4 inch dice
  • 1/4 pineapple peeled and diced finely
  • For the dressing
  • 1 inch Ginger grated
  • 2 red chilies seeded and minced
  • 6 tablespoons rice vinegar
  • 4 tablespoons sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons cilantro chopped

Instructions

  • Put the first three ingredients in a bowl
  • In a separate bowl combine the ingredients fir the dressing.
  • When the sugar has completely dissolved, pour over the first three ingredients in the other bowl.
  • Stir to combine
  • Enjoy!

 

Mangoes with Sticky Rice

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This is a typical Brunei dessert, it has the perfect combination of sweetness with the mango and the coconut cream.

If you make the meal, cook extra coconut rice to use in this dessert, if you need the recipe for coconut rice it can be found here.  It is at the bottom of the prawn recipe.

A delicious end to our exotic Brunei meal.

brunei dessert

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Mangoes with Sticky Rice

Course Dessert
Cuisine Brunei
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 cup coconut cream
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 ripe mangoes sliced and divided into 4 individual servings
  • 1 cup coconut rice divided into ¼ cup servings

Instructions

  • In a pan combine the coconut cream with the sugar and the salt. Bring it to a boil, reduce to simmer and cook for 5 minutes, stirring occasionally.
  • In the meantime, peel and slice the mangoes. Place the fruit of one mango on a plate, with the coconut rice and then drizzle over the coconut cream sauce and serve.