Friday, February 3 –

This dinner had four different parts – the salad, the salad dressing, the noodles, and the chicken. It was just the three of us at the house for this one, so I tried to make a little bit less. I cut the recipe for the salad and dressing in half, but made the ingredients/portions exactly as it is written. Then I made the dressing and set both aside (the salad into the fridge and the dressing on the counter to keep it from solidifying).

Then I set up all of the different veggies for the chicken and noodle dishes so I could start cooking them at the same time. I started with the chicken dish, figuring it would simmer as I made the noodle dish. I put the garlic, ginger, chillies, poppy seeds, cashew nuts and almonds into the food processor to chop/blend. Then I put the butter into the pan, followed by the blended mix, followed by the chicken (I just used chopped chicken breast pieces). I covered that and set it to 10 minutes.I didn’t add the coconut milk, shredded coconut, or rice. I was trying to switch it up with the noodles and I think it still worked out pretty well.

Then I made the noodles, set them aside, put the sauce into the pan, put the veggies in next, and then finally added it back to the noodles.  I left the heat off but covered the noodles so they would stay warm but not get too sticky.

Dinner was served! Roommate Extraordinaire loved all of the dishes, especially the salad and dressing mixed together with the chicken and noodle dishes. Wonderful Boyfriend cleaned his plate, but didn’t go back for more this time. I really liked the flavor of the chicken dish but wasn’t too fond of the crunchy bits in the sauce. So overall I’d call it good, but not great. The noodles needed more sauce on them, in my opinion, but they were pretty good as a side dish.

Things I have learned: Always double check the ingredients that you take for granted that you have! I could have sworn that I had soy sauce before this all started – and I would have been very wrong!

(recipes borrowed from the cooks at:


  • 1 chicken, about 900gms ( beef/mutton )
  • 1 tbsp poppy seeds
  • 1 clove garlic
  • 1 cup shallots – sliced
  • 1 tsp curry powder
  • 2-3 tsps salt
  • 2 chillies
  • 1/2 coconut – grated
  • 5 cm piece ginger
  • 4 tbsps ghee
  • 5 cloves
  • 5 cm cinnamon stick
  • 10 cashew nuts
  • 10 almonds
  • 450 gms long-grain rice


Cut chicken into 6 — 8 pieces. Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves, cinnamon, shallots. Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder. Stir to mix and cook covered for 10 minutes. Extract 1 – 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it. When the rice has absorbed all the milk, make a well in the center and put the chicken mixture. Cover and allow rice to cook over very low fire.

Fried Noodles

  • 1 lb Uncooked soba noodles
  • 3 tb Low-sodium soy sauce
  • 1 tb Brown sugar
  • 2 ts Crushed red pepper flakes
  • 1 c Finely chopped onions
  • 1 tb Minced garlic
  • 1 tb Peeled & grated gingerroot
  • 1 c Snow peas
  • 6 ea Scallions, chopped
  • 1 t Grated lime peel
  • 1 c Mung bean sprouts
  • 8 oz Firm tofu — cut into 1/2-inch cubes
  • 1 tb Fresh lime juice
  • 1/4 c Chopped fresh cilantro

Directions: Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot.

Vegetable Salad

  • 1 c Cubed, firm tofu (1/2-in. –cubes)
  • 2 Stalks celery, cut into -julienne strips
  • 2 Carrots, shredded
  • 2 Italian plum tomatoes, cut -into thin wedges
  • 1/2 Cucumber, thinly sliced
  • 1 c Fresh bean sprouts
  • 1 c Broccoli florets
  • 1/2 c Szechuwan Peanut Dressing
  • Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional


  • 1/3 c Peanut butter, smooth or -crunchy
  • 1/2 c Hot vegetable stock or hot -water
  • 1 t Soy sauce
  • 2 tb Rice vinegar
  • 2 tb Safflower oil
  • 2 Cloves garlic, minced
  • 1/2 ts Dry crushed red pepper (1 -teaspoon if you prefer -spicy flavoring


In a large bowl, gently toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving.


To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands. For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality “complete” protein.


About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

2 responses to “Brunei…

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