Someone asked me how did I prepared my ambuyat's cacah... so here it is
Ingredients:
A)
pickled binjai
tempoyak
bird's eye chillies
shrimp paste
dried shrimps
B)
Kesturi juice
sugar (optional)
sliced chillies
soup from "lauk rabus" or "udang rabus"
steps:
blend A for about 1 minute
Add B and mix thoroughly
serve with ambuyat
Note: Bruneian dishes are usually prepared by estimation. This is to allow flexibility in the taste of the dishes. If I am preparing the cacah, I will put in more shrimp paste and kesturi juice. My dad would prefer less kesturi juice because he is not into "sour" taste. If you have extra "cacah", you can make "sambal tumis tempoyak-binjai" out of it. All you have to do is to fry sliced garlic, large onion and more chillies, then add in the "cacah" and slowly fry the mixture over small flame till the mixture thickens... see picture below :)
2 comments:
I'm cooking one meal from every country in the world in a project called United Noshes, and I used two of your recipes last night! It was tough since we don't have some of the ingredients in New York, but it was still tasty. Thanks!
http://www.unitednoshes.com/2012/week-25-brunei-darussalam/
Hi Jessef, I wonder which recipes did you use for the project. This one definitely is trully Brunei because "binjai" is native to Borneo :)
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