Blending Brunei, Middle-East flavours

Rokiah Mahmud

The Rizqun Coffee House (RCH) recently promoted its latest menu centred on Brunei cuisine, with the aim of featuring local or kampong-style cooking.

One menu item is Udang Masak Lemak Tempoyak, a dish that won the hearts of the judges during the Brunei Gastronomy Week in 2017 in the Best Food category.

Udang Masak Lemak Tempoyak is prawn cooked with tempoyak (fermented durian paste) and coconut milk.

“The preparation of the ingredients for the recipe is not that complicated, but the technique on how we control the fire, as well making sure that it is not over or under cooked can influence the dish,” explained RCH Commis Chef Awangku Md Haffiezuddin Fareez.

“In cooking, it is best to have the ingredients as fresh as possible as it will influence the taste of our dishes. We must also know how to blend, mix, stir and sauté our ingredients so that they do not produce a burnt or blunt taste.

“The Udang Masak Lemak Tempoyak has a savoury and sour taste, blended with a creamy taste of tempoyak used in our cooking.

Sashlik prawns on skewers. PHOTOS: ROKIAH MAHMUD
Commis Chef Hafiz with the Udang Masak Lemak Tempoyak

“We must make sure all these ingredients are well balanced to create that aromatic and tantalising taste,” he said.

“During the Brunei Gastronomy Week in 2017, we never expected this would be a winning dish, as we knew the contenders from other local hotels were very competitive and they came with several creative culinary dishes.

“We introduced this dish to our diners, and many of them commended the taste and liked it,” he added.

During the Brunei Cooking Week, RCH is also featuring a ‘shashlik’ promotion.

Shashlik involves cooking with barbeque, grill and skewers, featuring assorted Middle-Eastern and Arabic food. As part of the promotion, marinated skewer meat, chicken and seafood, plus a full range of appetisers and live cooking will ensure diners a delectable treat.

The shashlik promotion will be held throughout October, with the aim of introducing a different side of Middle-Eastern and Arabic cuisine.

According to RCH Commis Chef Rashidah, the promotion also highlights different types of cooking.

“We know Arabic food includes shawarma and others. During this promotion we want to highlight that these dishes can be prepared in different ways, such as using skewers,” she explained.

“For the shawarma, it uses tortilla bread as its wrap, and is filled with barbeque chicken or beef. Others fill it with prawns and squid.”

RCH is also promoting its Nasi Jembalaya with assorted vegetables, honey grill chicken, mutton, butter prawn, fish fillet and tofu broccoli, seafood on ice and Caesar salad.

At the dessert counter, diners will be spoilt for choice with cakes, fruits, ice-creams, baklava and basbousa.

Diners’ favourite Ambuyat with its condiments is always available, while grilled mackerel fish and lok-lok counters are also ready to fill diners’ plates.