SIGHTS IN BRUNEI DARUSSALAM

MALL GADONG



INSIDE MALL GADONG





JOLLIBEE @ KIULAP MALL



PASAR GADONG



SHABU-SHABU RESTURANT @KIULAP



ROYAL REGALIA MUSEUM

ROYA

@ JERUDONG

HUA HO MALL

SHABU-SHABU MENU

SUGAR BUN @ HUA HO MALL

EMPIRE HOTEL&COUNTRY CLUB

INSIDE ROYAL REGALIA MUESUM

ROYAL REGALIA MUESUM

JERUDONG PARK MEDICAL CENTER

JERUDONG PARK THEME PARK

JPMC LOBBY

INSIDE EXCAPADE SUSHI

PASAR MALAM GADONG

TEMPURA

GAMBAR HIASAN SAJA

Ingredients:
• 8 Prawns
• 4 Lotus roots
• 4 Egg plant
• 100g all purpose flour
• 1 Egg
• Ice cubes
Method:
1. Wash and peel the prawns. Making small cuts on the belly side of the prawns to keep it straight then pat dry.
2. Crack the egg and add ice cubes, mix well and keep it as cold as possible (if it's too warm the tempura will not be crispy).
3. Add 2 tablespoons of sake to egg to give the tempura a golden brown crust.
4. Sift the all purpose flour and mix it into the batter. Be careful not to over mix - just toss and mix approx. 5 times.
6. Heat the vegetable oil in a deep pan to 340 - 350 Farenheit.
7. Lightly dip the ingredients in the batter then fry immediatelyuntil brown (hint: it will take longer to fry vegetables than seafood).
8. Mix all the vegetables thoroughly into the batter and fry until golden brown.
9. For seafood, roll the prawns into the flour before dipping into the batter - this will help teh batter stick to them.
10. Drain tempura on a rack before serving.

ROTI JOHN

Ingredients:

• 1 French loaf
• 100gm Minced beef
• 3 Eggs
• 1 Onion – chopped
• 1 Tablespoon of chilli paste
• 1 Tomato
• 2 Green chillis
• 1 Cucumber
• 1 Tablespoon ketchup & chilli Sauce

Method:

1. Beat the eggs well.

2. Add the minced beef, chopped onions and chillies paste in the egg mixture. Mix well.

3. Slice the french loaf into halves.

4. Heat up the pan and add vegetable oil.

5. Spread it over the french loaf and lay the egg-meat, mixture side down, in the hot pan.

6. Listen to it sizzle, cook both sides until golden brown.

7. Serve with a sweet chili sauce, garnished with cucumber.

SWEET AND SOUR CHICKEN

Ingredients:

Chicken Bits:

• 2 pounds skinned, de-boned chicken, cut into bite-sized pieces
• 1 cup corn starch
• A Little fresh ground black pepper, ground ginger and garlic powder to season flour (not a lot)
• 1/2 cup milk
• 2 Eggs
• Vegetable oil

Vegetables:
• 1 Green bell pepper, washed, seeded and cut into 1/2-inch square bits
• 1 Red bell pepper, washed, seeded and cut into 1/2-inch square bits
• 1 Large yellow onion, skinned, root end removed, cut into 1/2-inch bits
• 1 20-Ounce can pineapple chunks in juice (no added sweeteners)

Sweet and Sour Sauce:

• 1 Tablespoon of tomato paste
• 1 Tablespoon of lea and perrin
• 1 Tablespoon of OK sauce
• ¼ Cup of rice vinegar
• 1 Tablespoon sour plum juice
• 1 Cup water
• 1/4 Cup granulated sugar
• 2 Rounded tablespoons corn starch mixed in enough cold water to make a slurry


Method:

1. Mix all the sweet and sour sauce and leave it a side.

2. Cut all the vegetables into bite-sized chunks.

3. When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue.

4. Marinate the chicken with egg, sugar, group pepper and cornstarch. Mix well

5. Heat to deep-frying temperature with vegetable oil

6. Dunk pieces of chicken in the egg and milk mixture. Allow excess to drain.

7. Dredge the chicken pieces in the flour coating thoroughly.

8. Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides.

9. When golden brown, remove to paper towel covered plate to drain.

10. Repeat until all chicken pieces are cooked. Set aside until assembly.
Leave some oil into frying pan, add the onions, green bell pepper, red bell pepper, cook for about 5 minutes.

11. Add the chicken and pineapple and finally the sweet and sour sauce.

12. Cook for another 5-10 minutes. Add salt to taste. Simmer until heated through. Serve.

TOM YUM GOONG

Ingredients:

• 1/2 lb. prawns, or medium- to large-size shrimps, shells removed and butterflied
• 2-3 stalks fresh lemon grass
• 3 cups water, or mild soup stock
• 3 fresh or dried  lime leaves
• 8-10 whole Thai chillies
• 1-2 Tbs. roasted chilli paste 
• 3-4 Tbs. tamarind water:
• 1/2 cup cilantro leaves or short cilantro sprigs

Method:
1. Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut each stalk into 1-inch sections at a slanted diagonal all the way up to the greener end, near the start of the grass blades, exposing the inner core. Smash each piece with the side of a cleaver or the end of a large knife handle to bruise, releasing the aromatic oils.

2. Place the cut lemon grass along with the prawn or shrimp shells and the water or stock in a soup pot.

3. Bring to a boil, then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors.

4. Strain out the shrimp shells and some of the lemon grass.

5. Add the sliced galanga, lime leaves, bruised Thai chillies (or substitute) and sliced onion.

6. Simmer a couple of minutes, then add the roasted chilli paste, tamarind water.

7. Heat stock to a boil and simmer for a couple of minutes.

8. Stir in the tomato wedges and prawns or shrimps.

9. After 20-30 seconds, turn off heat, add lime juice to the desired sourness. Do not let the prawns or shrimps overcook. Serve immediately.

CHOCOLATE TRUFFLES

 

 



BY CHEF MICHAEL SMITH


Ingredients

8 ounces bittersweet chocolate
1 cup 35% whipping cream
8 ounces bittersweet chocolate
2 cups rice krispies

Instructions

For the Filling:
Chop chocolate into small, even pieces.

Heat cream in a small saucepan to just below a simmer.  Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy.  Set in a refrigerator, overnight.

For the Chocolate Coating:
Roll truffle filling into balls, using a melon baller or teaspoon.

Pour rice krispies into a shallow pan.

Melt chocolate in a double boiler.  Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines of the fork, and then roll in rice krispies.  Set on a rack or baking sheet and put into the refrigerator to set.

CHOCOLATE CHIPS COOKIES

BY CHEF MICHAEL SMITH

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1 tablespoon corn syrup
1 egg
1 teaspoon vanilla
1 cup chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Whisk the flour, baking powder and salt together and set aside.

Using a stand mixer or a food processor, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a large mixing bowl.

Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.

Using a spoon, scoop out a ball of the dough, roll it for a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies room to expand.

For a soft, chewy cookie, bake for exactly 12 minutes. For a cookie with a bit of crispy crunch, bake for exactly 15 minutes.

Cool for 2 minutes on the cookie sheet and then remove and cool further.

BROWNIES

Ingredients

8 ounces dark chocolate
1 cup Butter
1 cup Flour
1/2 cup cocoa powder
1 teaspoon baking powder
pinch salt
4 eggs
2 cups brown sugar
1 tablespoon pure vanilla extract
1 cup chocolate chips

Instructions

Preheat your oven to 350°F (180°C).

To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a small pot of simmering water, stirring constantly. When the chocolate and butter have melted, whisk until smooth.

While the chocolate mixture cools slightly, whisk together the flour, cocoa powder, baking powder and salt. Add the eggs, sugar and vanilla to the chocolate and mix thoroughly. Stir in the flour mixture and chocolate chips until incorporated.

Pour batter into a lightly oiled and floured 9- x 13-inch (3.5 L) pan. Bake for exactly 25 minutes.

AYAM MASAK ASAM PEDAS

Bahan2 nya

1/2 ekor ayam - dibersihkan dan ditoskan

10 biji cili merah - jika nak pedas bolehlah guna cili padi merah atau cili kering

10 biji bawang merah

5 biji bawang putih

2 biji tomato biji - belah 4

sedikit halia dan kunyit hidup

sepokok sawi dan sedikit daun kesom

garam, minyak makan dan air asam jawa

Cara2nya

Kisar halus cili merah, bawang merah, bawang putih, halia dan kunyit hidup.

panaskan minyak makan diperiok, setelah itu tumiskan bahan kisar tadi...

setelah garing bahan tumis...itu masukkan ayam dan tomato...biarkan ayam kecut sedikit.

masukkan air paras ayam...didehkan... setelah mendideh baru masukkan garam, air asam jawa, sawi dan daun kesom....tutup periok sebentar kemudian angkat... hidangkan.