Explore the Flavors of Traditional Cuisine in Sabah

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1. Hinava

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Hinava is a typical Kadazan-Dusun dish made of raw fish that has been cured in lime juice. Firm bodied white fish, such as mackerel (hinava sada tongii), is typically marinated with lime juice, sliced shallots, minced chilli, julienned ginger, and shredded dried seed of the bambangan fruit.

2. Tuhau

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In Sabah, Tuhau is often used in dishes such as Tuhau fried rice, Tuhau sambal (a spicy condiment), Tuhau soup, or simply eaten raw as a salad. It adds a zesty and fiery kick to the dishes it accompanies. Due to its strong flavor, Tuhau is usually used in small quantities to complement other ingredients rather than being the main component of a dish.

3. Ngiu Chap

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Ngiu chap is a hearty beef noodle soup that showcases the influence of Chinese cuisine in Sabah. It features a rich broth simmered with tender beef slices, beef balls, and various herbs and spices. The combination of flavors is truly satisfying.

4. Bosou

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Bosou is another traditional cuisine from Sabah. It is a dish similar to pickles or pickles that are popular among the Kadazan-Dusun and Murut tribes in Sabah, especially as an appetiser. Bosou is a fermented meal prepared from the flesh of wild boar, freshwater fish, or river prawns. Bosou is famous for its unique flavour, which may be described as sour, salty, and somewhat spicy.

5. Bambangan

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6. Ambuyat

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Ambuyat is a Brunei national dish as well as a delicacy in the Malaysian states of Sabah, Sarawak, and the federal territory of Labuan. In other circumstances, it is referred to as linut. The meal may be eaten using a bamboo fork known as a chandas by rolling the starch around the prongs and then dipping into the sauce.

7. Latok

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Latok is a highly sought-after food source in Sabah’s cuisine, particularly among the Suluk and Bajau Laut communities. Latok is a type of seaweed from the Caulerpa species. It typically forms clusters and has a soft texture. It is commonly available in markets, weekly markets (tamu), Ramadan bazaars, and seafood restaurants. Latok can be consumed raw or served with a mixture of calamansi lime juice, onions, and bird’s eye chili as an appetizer. It is also enjoyed with hot rice and grilled stingray as a salad-like dish.

8. Sagol

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Sagol, sometimes known as Senagol, is a Bajau ethnic meal that includes the intestines of stingrays, guitarfish, or pufferfish, which are fish with enormous livers. The stingray and guitarfish skin’s rough outer layer, known as langnges, is removed, as are the pufferfish’s spines, known as iting. The innards of the fish are mashed and combined with pounded turmeric.

9. Sunting Putu

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Sunting Putu is a typical Bajau dish found in the Sabah towns of Semporna and Lahad Datu. This dish is made with grated and squeezed cassava that is then cooked. Sunting Putu is frequently eaten with Sagol (fish innards), shellfish such as Kima and Tehe-tehe, and Tayum (sea urchin), as well as various other traditional Bajau cuisines.

10. Linopot

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“Linopot” means ‘wrapped tightly’ in Kadazandusun. It is also known as “packed rice,” since it is firmly wrapped in the leaves of the tarap fruit (a traditional fruit) known as “doringin.” The usage of these leaves increases the rice’s inherent aromatic scent.

Linopot is a traditional meal passed down through generations that is being eaten today. Linopot is typically made with rice and other indigenous foods such as taro or goul, sweet pumpkin or tawadak, and cassava.

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