TODAY I'M GONNA SHARE TO YOU ABOUT THE FAMOUS AND FAMILIAR FOOD IN SABAH. KITA KITA JUGA BAINI HEHE. OK HERE WE GO!
1. First of all, TUHAU.
Tuhau is sooooo delicious and tasty!
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.
2. 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! hahahhaha.
3. BOSOU.
Yeaahhhh this is bosou.
Another popular traditional Kadazandusun preserved dish is the Nonsom, or sometimes known as Bosou.
It is made using raw fresh water fish mixed together with rice and pickled using salt and pangi (a type of local herb).
After the mixing, the mixture is stored in a glass jar and marinated for two weeks. Like most preserved traditional food, the Nonsom / Bosou is salty and tangy in flavour. It goes well with white rice or even fried beehoon.
4. NASI LINOPOT.
Linopot is rice or mashed yam wrapped in leaves. Tarap tree leaves are usually used for linopod because of its size.
Linopot is very popular during the old days because villagers can easily bring their rice along to work at farm and jungle. It’s not easy to find linopot nowadays but you can see them during the celebration like Harvest Festival or a food gathering of Kadazandusun people.
But usually this linopot always be a food for sabahan especially me.
5. AMBUYAT.
Actually I haven't eat this hahha. For your information,
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!
Ok that's all. Thanks for visiting my blog!
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