Sabah Exotic Delicacies
10:06
Why I named the title Sabahan Exotic Delicacies? Well because its my blog and I want it to be in that way. This time I want to share about Sabahan Food. if you go to Kelantan you have Nasi Kerabu, if you go to Terengganu you have Keropok Lekor, if you went to Negeri Sembilan Gulai Maman and Masak Lomak Cili Padi, if you go to Melaka you got Asam Pedas and Sarawak you got Mee Kolok. But if you went to Sabah you can try many unique exotic traditional delicacies. It may look weird but believe me it taste great!
Bambangan
Bambangan is a one of the most famous Dusun food it is just like a pickle. Bambangan is a fermented wild mango. The taste and smell is sharp. To make this the mango normally is a raw mango then it will be fermented to be a pickle by adding salt mixed and slices of chili. It is usually been eaten along with other food but it really went well with just a rice and a fried fish. You can found Bambangan at the tamu or at the night market.
Tuhau
Tuhau is made from a type of plants or its scientific name E coccinea is one of my favourite dish. Mentioning it already making my mouth water. Before this I really really dislike Tuhau because of its smell. Its smell like a stink bug. But once you have tried it you will never thought the same about it anymore. This dish is very famous in the west side of Sabah. It is made of a type of ginger, mixed with chili, salt and vinegar. Tuhau is great to eat with everything eve with Maggi. I guaranteed it. You can find it across many tamu or markets in the west side of Sabah of course. The pros of tuhau is that it can be keep in a long time and the cons is its stink. Just like how foreigner thought on Durian that's how people that have hate-love relationship with tuhau will feel.
Ambuyat
Ambuyat is a sago. It is a traditional Borneon dish I guess because the Bruneian and also the Sarawakian also enjoyed it. It is produced from a trunk of a sago tree then was made into a starch powder (to make it easy it look like flour). It is recommend best to eat with soup. You can just eat it with soup without any other side dish. The ambuyat is prepared by mixing the bamboo starch powder into a boiling water then as it coagulate use a fork or chopstick to eat it.
The taste? Just go and try it yourself.
Pinasakan
Pinasakan sada, or more commonly known as pinasakan is a traditional Kadazandusun dish. Pinasakan is a type of preserved food. It is a tradional dish made of braised basung fish or any other kind of fish mixed with takob akob, a tangy wild fruit harvested for its skin, turmeric, salt and slices of Bambangan. It really goes well with just a bowl of white rice and ambuyat.
Hinava (Raw Fish Salad)
Hinava is an infamous traditional dish in Sabah. It is also a Kadazan Dusun dish. It is made of fresh mackerel fish or just any fish meat that is mixed with red chilies, ginger, red onion, bambangan, salt and a little bit of vinegar but you can also use lime juice. The fish will not be cook it is raw so it needed to be cleaned beforehand. If you dislike fish you can also substitute the mackerel with prawn or a squid. This fish is quite similar to sushi..but not really. Hinava is also a special dish that was served during Tadau Kaamatan (Dusun Rice Festival). In addition, it is also a special dish on important event such as wedding, engagement and others.
Bosou
Another popular traditional Kadazan Dusun dish is the Tonsom, or better known as Bosou. It is made by mixing fresh fish together with rice and prickled using salt and pangi (a type of local herb) and after that is is being stored in a container or glass jar and being marinated for two weeks or for one months. Sometimes food such tuhau and pineapple will be added together to strongthen the taste of it. It can be eated with rice and any other dish.
Kelupis
It is one of Bruneian traditional food and also Kedayan and Bisaya because the three ethnics is ethnically linked but being enjoy by people all over Borneo. Kelupis is normally being enjoyed by people in Kota Kinabalu, Beaufort, Sipitang, Sindumi, Papar well technically because some of the people living there is a Bruneian, Bisaya and also a Kedayan =.= However, every district have different version of Kelupis. The Kelupis is a rice filled with coconut or prawn. It is being wrapped with a special leaf called daun nyirik. The leaf produce a really nice smell when it is use to wrapped the glutinous rice and steam. This Kelupis is normally being served when there is a event is being held normally in a wedding.
If the Kelupis is translated in English it literally mean glutinous rice rolls. I would say it resembles lemang a bit. My aunt usually make kelupis and because of it we call her auntie Kelupis. Hahaha. I LOVE KELUPIS!
Tata. Thats all!
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