page_title: Malay cuisine
section_title: Brunei
hierarchical_section_title: Malay cuisine / Regional cuisine variations / Brunei
caption_attribution_description: Ambuyat, the local delicacy of Brunei, as well in Sarawak, Labuan and Sabah.
context_page_description: Malay cuisine is the cooking tradition of ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as in Cocos Islands, Sri Lanka and South Africa.
context_section_description: Bruneian Malay cuisine is often spicy and commonly eaten with either rice or noodles. Beef rendang, nasi lemak and pajeri 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 spicy and 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 anchovies. Nasi katok is traditionally served wrapped in brown paper.
caption: Ambuyat, national dish of Brunei
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