Asian cuisine

Hello ladies and gents this is the viking telling you that today we are going to the beautiful country of

 BRUNEI

Bruneian cuisine is the cuisine of Brunei. It is similar to, and heavily influenced by the cuisine of neighbouring Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan. As is common in the region, fish and rice are staple foods, though beef is expensive and thus less common. Due to the predominance of the Islamic religion, the food is halal and pork is avoided. Alcohol is banned in Brunei. In rural areas, game animals such as wild birds, sambar deer, and barking deer are hunted

Dishes from Brunei are often spicy, and are commonly eaten with either rice or noodles. Beef rendang, nasi lemak and puteri nanas, are popular foods in Brunei. Among the few dishes peculiar to Brunei is ambuyat, a sticky ball of flavourless sago starch, which is wrapped around a bamboo fork and dipped into a sour gravy. Nasi katok, which literally means "knock rice", is a popular meal which consists of plain rice, fried chicken and sambal, a spicy relish made from ground chili peppers and a variety of secondary ingredients including but not limited to shrimp paste, garlic, ginger, shallot, scallion, palm sugar, lime juice, vinegar and even grated cheese. Nasi katok is traditionally served wrapped in brown paper.

Chicken Satay

Ingredients
For marinated chicken skewers
4 chicken breasts
½ cup coconut milk
1 (1-inch) piece ginger , sliced
2 tablespoons sugar
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 hot chili pepper , chopped (optional)
1 tablespoon soy sauce
Bamboo skewers
For the satay sauce
½ cup coconut milk
2 tablespoons sugar
3 tablespoons peanut butter
20 peanuts , unsalted (about)
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 hot chili , chopped (optional)
1 tablespoon cornstarch
2 tablespoons soy sauce
For cucumber salad
1 cucumber
2 shallots
4 tablespoons white vinegar
5 tablespoons sugar
1 teaspoon salt

Instructions

Marinated chicken skewers

1. Cut the chicken into small cubes.
2. In a large bowl, combine all the marinade ingredients. Add the chicken breast and mix well to soak all the pieces in the marinade. Cover with plastic wrap and place in the fridge for 2 hours minimum.
3. Soak the bamboo skewers in a bowl of cold water for a minimum of 30 minutes before use. This trick helps to prevent them from darkening during cooking.
4. Prepare chicken skewers and cook on the barbecue for about 10 to 12 minutes, turning halfway through cooking.

Satay sauce

1. Dissolve the cornstarch in the cold coconut milk. Then add all other sauce ingredients (except the handful of peanuts) and bring to a boil over high heat. Then reduce heat to simmer for 15 minutes.
2. Toast peanuts in a dry skillet. Crush into small pieces and add to the sauce.
3. Serve this hot sauce as a side for the skewers.

Cucumber salad

1. In a small saucepan, combine the vinegar, sugar and salt and heat over medium heat, stirring until the sugar is completely dissolved (about 5 minutes).
2. Let cool, then refrigerate at least 1 hour.
3. Cut the cucumber into medium slices, mince the shallots. Just before serving, add the chilled sauce and mix well.

And as always have a chilled day from the viking.