SABAH FOOD

Tuhau

Most people, even locals, would have a love-hate relationship with the Tuhau due to its distinct pungent smell, which is not unlike that of a stink bug. However, once you’ve tried it, you may easily overlook its unpleasant smell.

Originating from the interior parts of Sabah (Tambunan, Keningau and Ranau), Tuhau is made of a type of wild ginger that is thinly diced, mixed with diced chili and diced scallion, and pickled using salt and vinegar. Tuhau makes a great accompanying dish for anything and everything. You can find it at tamu markets or vegetable markets all across Sabah.

SABAH FOOD

Hinava

 

Hinava is most probably the most well known traditional dish in Sabah. Popularized by the Kadazandusun community, Hinava is made of fresh raw tenggiri (mackerel fish), which is filleted and thinly sliced; mixed with sliced chili, ginger, diced red onions, grated Bambangan seed, salt and set with a few squirts of lime juice.

Sometimes, slices of raw bittergourd are also added. If you don’t like fish, you can also substitute the mackerel with either prawn or squid. Hinava can be found in most traditional Kadazandusun restaurant, but of late, it has also been making its way to hotel buffet tables or served during special events and functions. Have it with white rice or on its own as a salad dish.

SABAH FOOD

Ambuyat

Ambuyat is a traditional Bruneian dish that is derived from the interior trunk of the sago palm. On its own, the Ambuyat is simply a bland starchy blob which is similar to the tapioca starch, but it goes well when eaten with tangy, spicy or salty accompanying dish such as the Pinasakan and Bambangan.

Ambuyat is prepared by mixing the sago starch powder into boiling water. As the sago starts to coagulate, use a pair of bamboo fork or wooden chopsticks to roll the starch around the prongs, dip into accompanying dish and munch. Be sure to have a glass of water handy!

SABAH FOOD

Pinasakan

 

Pinasakan sada, otherwise simply known as Pinasakan, is a traditional Kadazandusun dish of braised basung fish mixed with takob akob (a tangy wild fruit mainly harvested for its skin), fresh turmeric, salt and slices of Bambangan (optional). Pinasakan is another type of preserved food and is good to be eaten sans heating for days at a time. You can find Pinasakan at most traditional cuisine restaurants.

Pinasakan goes well with white rice or ambuyat and a dash of sambal.

SABAH FOOD

Bambangan

Bambangan is a type of wild mango that comes with a distinct and sharp smell. Unlike the normal mango, Bambangan has a thick brown skin. While it is delicious when ripe, Bambangan is normally harvested raw to be pickled using salt mixed with grated Bambangan seed and slices of chilli.

Bambangan can be found at most tamu market or vegetable markets. Pickled Bambangan goes really well with plain white rice and deep-fried fish. Want to know a secret to a more delicious meal? Eat with your hands!

Sabah Sarawak Traditional Food

The best of Sabah traditional food

Sabah is undoubtedly famous of its iconic Mount Kinabalu and beautiful sandy beaches. Do you know that Sabah also has a special collection of mouthwatering traditional cuisine? For food lovers out there, Sabah traditional food is something that you will never forget. With its diverse ethnic population, each of this group offers their own distinct Sabah traditional food. You must not miss trying out Sabahtraditional food when you are here. The unique Sabah traditional food will astound and delight you to no end.

The Kadazandusun people of Sabah which forms the majority of the state has a variety of traditional Sabah food type for visitors to sample and be delighted with. The traditional Sabah food of the Kadazan is influenced by the blend of native and Chinese cuisine. This adds to the uniqueness of this Sabah food. One of the popular foods within the Kadazandusun community is the hinava tongii or the pickled mackerel. This delightful Sabah cuisine is a mixture of fresh mackerel, sliced shallots, shredded ginger and chillies cured with a generous sprinkling of lime juice. This authentic Kadazan Sabah cuisine can be stored to up to several days. Try it out and you will be surprised by the taste.

Sambal tuhau, a Kadazandusun side dish, is a versatile dish that can be served as an accompaniment to other food. The mouthwateringsambal tuhau is made by frying a mixture of the tuhau ginger, redchilli, lime and shrimp paste. This combination of strong tasting ingredients will ensure a dining experience that is unforgettable.

The Bajau people, which makes up the second largest group in Sabah has a no less impressive selection of delicious Sabah cuisine for you to try out. As a traditional seafaring people, their cuisine also reflects their lifestyle with its variety of traditional seafood dishes on offer. The sagol pari is a dish made from boiled stingray meat mixed with crushed turmeric, saffron and drenched with stingray liver oil. This unique dish is really worth trying.

The siput kima, a Bajau raw dish, is said to be the Bajau equivalent of the Japanese sushi. It is made of raw sea snails marinated with pepper and lime juice. If you are feeling really adventurous in trying out the more exotic Sabah cuisine, then siput kima is the right dish for you!

The rest of the ethnic groups in Sabah also have their share of the best Sabah traditional food. The Murut community is famous for itsjaruk dish. This food is made of out of a mixture of fresh boar or river fish meat, rice and salt stuffed inside a bamboo tube and then fermented for several weeks before it is ready to serve. The Brunei community in Sabah has this unique dish called ambuyat, a jelly-like starchy blob made from sago powder, which is usually eaten with other dishes. Despite its bland taste, you’d be surprised to see how this versatile Sabah cuisine is when you combine it with other dishes.

These best Sabah traditional food is indeed one of the many reasons for you to come and visit Sabah. You’ll be hard-pressed to find the delicious and unique Sabah traditional food anywhere else within Malaysia. So, don’t miss out on them now!

Sarawakian Food

Three Layer Tea

Three layer tea or Teh C Peng Special is an iced concoction of black tea, evaporated milk and gula apong (nirah palm sugar) syrup, carefully pre­sented un-stirred in three or more layers (up to five layers with grass jelly and pandan syrup). Originally from Kuching, its popularity has spread to other areas of Sarawak as well as neighbouring Sabah.

Bubur Pedas

Bubur pedas is a type of rice congee cooked with a specially prepared spice paste, or rempah made from turmeric, lemon grass, galangal, chillies, ginger, coconut and shallots. A fairly complex and spicy dish compared to most typical congee preparations, Bubur Pedas is often prepared during the month of Ramadan and served during the breaking of fast.