Belutak

About This Recipe

Belutak is a traditional Bruneian dish in which a filling of spiced minced meat or fish is mixed with grated coconut, lemongrass, galangal, and chillies, then wrapped tightly in banana leaves and grilled directly over charcoal or embers. The banana leaf wrapping keeps the filling moist and steams it from the inside while the outside chars gently, imparting a distinctive smoky, slightly vegetal aroma. Belutak is closely related to the Indonesian and Malaysian otak-otak but has its own distinct Brunei Malay flavour profile, using local spices and often river fish or buffalo. It is a popular street food and festival dish across Brunei.

Ingredients

Serves 4

• 400 gminced fish (mackerel or snapper) or beef
• 1 cupfresh grated coconut or desiccated coconut, moistened
• 2 stalkslemongrass, white part only, finely minced
• 3 cmgalangal, grated
• 3red chillies, finely chopped
• 4 clovesgarlic, minced
• 3shallots, minced
• 1 tspturmeric powder
• 1 tspcoriander powder
• 1 tspsalt
• 1 tspsugar
• 8–10 piecesbanana leaves (25 cm x 20 cm), softened over flame
• Toothpicks or skewersto seal

Instructions

1. 1

   Make the filling

   Combine minced fish or meat with grated coconut, lemongrass, galangal, chillies, garlic, shallots, turmeric, coriander, salt, and sugar. Mix thoroughly until a cohesive paste forms.

2. 2

   Wrap in banana leaves

   Soften banana leaves by passing briefly over a flame or dipping in boiling water. Lay a leaf flat, place 3–4 tbsp of filling in the centre, fold the leaf over to enclose the filling, and fold the ends under to form a neat parcel. Secure with toothpicks or skewers.

3. 3

   Grill

   Grill parcels over medium charcoal or on a grill pan for 8–10 minutes each side until the leaf is lightly charred and the filling is cooked through. The parcels should feel firm when pressed.

4. 4

   Serve

   Unwrap parcels at the table and serve immediately, straight from the leaf with steamed rice and a dipping sambal.

Variations

• •

  Belutak Daging: uses spiced minced beef with more coconut for a richer filling.

• •

  Add a tablespoon of coconut cream to the filling for extra richness.

• •

  Serve with a cucumber and vinegar salad for freshness.

Storage

Cooked belutak keeps refrigerated for 2 days (still in leaves). Reheat on a grill or in the oven for 5 minutes.

Frequently Asked Questions