A FOOD TRADITION
Bruneian Cuisine
Bruneian cuisine combines Malay and Bornean traditions, with sago, rice, seafood, coconut, and richly seasoned meats at its core.
Dishes linked to this cuisine
1–12 of 16
Ambuyat
A Bruneian staple of translucent, gluey sago starch paste served warm with a savory dipping sauce.
Brunei Laksa
A spicy Bruneian noodle soup typically made with rice noodles, coconut milk, fish, prawns, aromatics, and chili-based seasonings.
Daging Masak Hitam
A Bruneian dark braised beef dish cooked with aromatics, chili, and dark soy sauce into a rich savory gravy.
Hati Buyah
A Bruneian offal dish made by cooking sliced beef offal with aromatics and chili until savory and tender.
Kelupis
A traditional Bruneian sticky rice parcel steamed with coconut milk and wrapped in banana leaf.
Kuih Bahulu
Kuih Bahulu is a small, lightly sweet Malaysian-Bruneian sponge cake baked from beaten eggs, wheat flour, and sugar.
Kuih Cincin
A traditional Bruneian ring-shaped fried sweet made from wheat flour and palm sugar with a crisp, lightly caramelized texture.
Kuih Mor
Kuih Mor is a crumbly Bruneian-style baked cookie made with wheat flour, ghee, and sugar.
Kuih Penyaram
A sweet, disc-shaped Bruneian rice-flour fritter made with palm sugar and coconut milk and deep-fried until crisp at the edges and soft inside.
Kuih Sapit
A delicate Bruneian wafer made from wheat flour, egg, sugar, and coconut milk, cooked in a patterned iron and folded or rolled while hot.
Kuih Wajid
Kuih Wajid is a dense, sticky Bruneian rice confection cooked with glutinous rice, coconut milk, and palm sugar before being pressed and cut.
Nasi Katok
A Bruneian rice meal consisting of steamed rice, fried chicken, and a spicy sambal condiment.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.