Brunei

A thick, translucent, flavourless paste made by stirring dried sago-palm starch into boiling water, eaten communally by twirling portions onto a two-pronged bamboo fork (candas) and dipping into tangy, spicy cacah sauce alongside grilled fish, pickled vegetables, and other wet sides.[1][2]

Glutinous rice wrapped and steamed inside nyirik leaves into firm cylindrical rolls, eaten with savoury accompaniments.

A small egg-rich Malay sponge cake baked in distinctive cast-iron flower- or fish-shaped molds, a festive staple in Brunei and Malaysia.

Nasi Katok is Brunei's definitive street staple: a portion of plain steamed white rice paired with one piece of crispy bone-in fried chicken and a small mound of sambal, traditionally wrapped in banana leaf or brown paper and sold at minimal cost around the clock.

A rich layered butter cake scented with pandan, built one thin layer at a time so the finished cake shows distinct stacked strata, made for gifting and celebrations.

A dry, slow-fried condiment of shredded meat (beef, chicken, or fish) cooked down with grated coconut and a spice paste until fluffy, fibrous, and deeply caramelized.

A Bruneian turmeric-yellow chicken or beef broth ladled over compressed rice cakes and potato, topped with boiled egg and fried shallots.