The yellow field represents the Sultan of Brunei and the stripes represent the two senior advisors. The red crest symbolises Islam, monarchy and the benevolence of the government. It is inscribed with Brunei’s national motto: ‘Always render service with God’s guidance’.
DishesKaripaps (curry pasties) *vegan
Time 1 hour + 20 mins cooking
Effort 6
Rough cost £3 for 14 karipaps
Capital Bandar Seri Begawan
Population 459, 500 (175th largest)
Land mass 5, 765 km2 (164th largest)
Languages Malay, English
Religions79% Islam (Sunni)


Brunei is a small country located on the north coast of the island of Borneo, which Brunei used to fully control in its hey-day. It is now an Islamic nation ruled by the Sultan and his government, under an absolute monarchy. Brunei is recognised as a ‘developed country’ and is recognised by Forbes as the 5th ‘richest’ nation in terms of oil. Its culture is predominantly influenced by Malay and Islamic culture. As a sharia country, sale and consumption of alcohol is illegal. However, Brunei’s cuisine is rich and diverse, drawing influence from all over the continent of Asia.

We did struggle to think of what to make from Brunei. Their national dish is called Ambuyat, which basically sticky sago palm gloop dipped on chopsticks into lots of sauces. This did not appeal that much to us and also it was going to hard to get sago palm. So we went for a street-food classic: Karipaps (curry puffs). These are crumbly, buttery pasties filled with a curried potato filling. They were really tasty and perfect as a starter, side or party dish. They were really not that tricky to make and Bridget managed it all by herself (well done!). You just need a bit of time to make all the pasties by hand, so I suggest enlisting some help.

Hope everyone is safe and well.


Karipaps *vegan


  • 320g potatoes, pre-cooked and diced finely
  • 1 onion, diced finely
  • 2 garlic cloves, diced finely
  • 2 tbsp curry powder
  • salt + pepper to taste
  • 220g plain flour
  • 120ml oil (used sunflower)
  • 70ml cold water


  1. To make the pastry, sift the flour into a large bowl. Heat the oil in a pan until it is bubbling and then pour it directly into the flour mixture. Mix this really well with a wooden spoon and then add the cold water. Knead this dough until it comes together. Then put it in the fridge to chill.
  2. To make the filling, fry the onions and the garlic on a medium heat in some oil until golden-brown. Then add the curry powder and stir. Add in the diced potatoes and a good splash of water. Stir and cook until everything is mixed together and a nice consistency. Season to taste and take off the heat.
  3. Take the dough out the fridge and divide it into 35g balls.
  4. Roll out the ball onto a wooden chopping board into a 1cm thick circle. Put 1 tbsp of filling into the middle of the circle. Fold the dough over the filling into a semi-circle. Then seal it well and pinch the seam along its edge, folding the dough over as you go. *Use the picture below for help and look on YouTube as there is a great video on how to fold the dough correctly.*
  5. Now, traditionally you should deep-fry this bad boys. However, for the healthier and easier option, Bridget baked the karipaps at 180 C for around 20 minutes until the pastry was deep golden brown. YUM!

Terima Kasih and see you in Bulgaria! M + B x

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