Bruneian cuisine concerns the cuisine ofBrunei. It is similar to, and heavily influenced by the cuisine of neighbouring Malaysia, Singapore,[1] and Indonesia, with additional influences from India, China, Thailand, and Middle East.[citation needed] 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 ishalal and pork is avoided. Alcohol is banned in Brunei.[1] In rural areas, game animals such as wild birds,sambar deer, andbarking deer are hunted.
Dishes from Brunei are oftenspicy and are commonly eaten with eitherrice ornoodles.Nasi katok,beef rendang,nasi lemak, and pajeri nanas are popular foods in Brunei.[2] Among the few dishes peculiar to Brunei isambuyat, a sticky ball of flavourlesssago starch, which is wrapped around a bamboo fork and dipped into a spicy and sour gravy.Nasi katok, which literally means 'knock rice', consists of plain rice, fried chicken and sambal, a spicy relish made from ground chili peppers and a variety of secondary ingredients, including shrimp paste, garlic, ginger, shallot, scallion, palm sugar, lime juice, vinegar, and anchovies. Traditionally,nasi katok is served and wrapped in brown paper.
