If there is any dish Bruneian can proudly proclaim uniquely Brunei's own, look no further than ambuyat. Oh, if you must know the history and how it was invented by a Princess, please google it up.
Made from sago flour and boiling water, ambuyat is taken with a two head prong. You dip the prong into the gruel, give it several twists and dip the formed ball of gruel into a spicy and sour condiment, either binjai (fermented mango chutney?) or tempoyak (fermented durian chutney). Personally I prefer to mix the two with extra sambal, more intensio flavour and more kick as the gruel itself is tasteless.
There are quite a few to choose from and the above are my usual order. Clockwise from top left: ulam (raw vegetable salad served with sambal), stir-fried pakis (fern indigenous to Borneo Island?), deep fried fish and ayam masak merah (chicken cooked in spicy and sweetish sauce).
The above sells for roughly B$20 a set.
Aye, a bargain.