Menu: Brunei

Way up north, in Boston, my mother devours this blog. My biggest fan, she not only tells everyone she meets about the blog, she literally saves each post to her computer “just in case” (even though I tell her the server backs it up). That’s some serious love. This week, she is in Tulsa for a visit. She will finally get a chance to climb out from behind the computer and devour the food. And she’ll see the love and craziness that goes into each posting (is there any other way to do things than with love and craziness?). Thank you, Brunei, for feeding my mother during her stay.

Shrimp and Vegetable Curry (Sayur Lodeh) [Recipe]
Long beans, cabbage, mushrooms, carrots, and shrimp simmered in rich coconut milk curry seasoned with rempah.

Curry Spice Mix (Rempah) [Recipe]
A hot and savory blend of garlic, onion, ginger, lemon grass, chili powder, turmeric, coriander, and belachan/anchovy paste. Add this blend to curry dishes to taste.

Rice Cooked in Banana Leaves (Lontong) [Recipe]
Cooked rice is stacked in rolled banana leaves and steamed for hours, absorbing the grassy, tropical flavor of the banana leaf. The sticky mixture sets up and is sliced into rounds.

Cassava Balls (Getuk Lindri) [Recipe]
Mildly sweet, doughy balls of steamed cassava. Roll in shredded coconut if desired.

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Comments

  1. Well you chose a great menu for her! That curry is real Nonya food, and Nonya does mean grandmother.

    As you know, you use the rempah to make the curry. It’s not a separate menu item. You can make a whole lot of it and store it in your freezer.
    http://thelittleteochew.blogspot.com/2009/07/curry-rempah.html

    • globaltable says:

      I didn’t realize that! That’s neat. I’ll tell her :)

      “You can make a whole lot of it and store it in your freezer.” … this is why I separated it out as it’s own item.

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