Traditional food in sabah

Travelling in Sabah means eating the food traditional food, that is Sabah has plenty of simple delicious dishes which are mainly pickled or preserved. This is mainly due to the Sabahan partiality to all things tangy. At the same time, it also dates back to the olden days when there were yet to be refrigerators to keep the food in. Nonetheless, the cuisines continue to remain synonymous to Sabah’s unique cultural.

Here is a list of what you should look for when you’re at Borneo :

PINASAKAN

Pinasakan sada , or 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 . 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.

AMBUYAT

Other than Pinasakan , Ambuyat also 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.

HINAVA

Other than that , Hinava is most probably the most well known traditional dish in Sabah. Popularized by the Kadazandusun community, Hinava is made of fresh raw tenggiri , 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.

TUHAU

Last but not list , Most people even locals, would have a bad expression with the Tuhau due to its distinct pungent smell, which is not unlike that of a stink bug. However, once you have  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.

BAMBANGAN

Lastly , traditional food in sabah is Bambangan such 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.