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The Journal

Explorations, expeditions and experiences

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Travel

The nodding donkey

The monument which commemorates the production of the billionth barrel of oil in the onshore oil field in Seria in Brunei, was built in 1991. The nodding donkeys are built for the extraction of crude oil on shore. You might spot unexpected visitors crawling around.

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Greenery of the Kuala Belalong forest

The dense green forests of Kuala Belalong in Temburong Brunei is a rich source of oxygen. You don’t feel tired even after climbing the 42 meters high and 150 meters long canopy, equivalent to 21 floors. The refreshing feel of fresh air and energy is sublime!

 

One-of-a-kind Taxi Drive

Is this a gift shop? No! Its a Taxi!

I had a stroke of luck in Kuala Lumpur, Malaysia when I enjoyed a ride with family in the gloriously decorated taxi of Mr. Sivakumar Balasubramaniam. The taxi is a mini gift collection center with innumerably mementos, collections and artifacts beautifully decorated by the proud owner.

Speed longboat ride to Temburong

The exhilarating longboat ride to Temburong to explore the pristine rainforest at Ulu Temburong National Park, Brunei. The breathtaking greenery soothes the eyes, the fresh air fills the lungs and the sheer speed of the longboat on the river spurs an adrenaline rush.

Canopy walk in Temburong

A climb onto the jungle canopy at the Ulu Temburong National Park is adventurous and refreshing. The view of the jungle canopy is breathtakingly beautiful. The National park is situated in the Temburong District of Brunei Darussalam, which can be reached by an exciting long boat ride.

Ambuyat

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Ambuyat  – The delicacy of Brunei.

Ambuyat is the traditionally indigenous, calorie-rich carbohydrate staple of sago starch. This gluey-starchy dish is made from sago powder (ambulung) which is extracted from the pith of Sago Palm (Metroxylon sagu). As part of the Global Discovery Programme by Dr. Yabit Alas in Universiti Brunei Darussalam, I had the opportunity to visit the Ukong Sago Factory in Tutong District managed by Mr. Yong Ming Leong. The bark of the sago tree is debarked using an iron rod. These pieces are grated by a machine. The mixture is washed with water in pulping process to separate the starch from the fiber. This water is then collected into a tank where starch settles down at the bottom over a period of 24-48 h. Starch sediments are dried into powder form . This powder is called ‘Ambulung’ which is packaged and sold in the Market. Ambulung is cooked by continuous stirring into a homogeneous mixture in hot water until it becomes glutinous. This translucent glutinous substance is edible and locally called ‘Ambuyat’ and is a local delicacy.

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