Method
- Boil the lung with smashed ginger, lemongrass and salt for 60 minutes.
- Lift out; cool, slice very thinly into 5mm pieces.
- Combine sliced lung with red onion, chilies, matchstick ginger, garlic, lime juice, salt.
- Toss thoroughly. Add fresh herbs.
- Rest 15 minutes for flavours to integrate.
- Serve at room temperature as a starter at Brunei Malay banquets.
Common questions
Can Hati Buyah be made ahead?
Hati Buyah is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Hati Buyah spicy?
Hati Buyah as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Hati Buyah vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Hati Buyah to make at home?
Hati Buyah sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can Hati Buyah be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Hati buyah is the Brunei lung salad — uses every part of the cow in the Brunei tradition of resourceful cooking. The dish is Malay-Brunei specialty; the strong-flavoured lung balanced by lime and herbs.
