{"id":81,"date":"2015-06-07T22:05:02","date_gmt":"2015-06-07T14:05:02","guid":{"rendered":"http:\/\/www.mysabah.com\/wordpress\/?p=81"},"modified":"2025-01-07T09:12:46","modified_gmt":"2025-01-07T01:12:46","slug":"traditional-food-of-sabah","status":"publish","type":"post","link":"https:\/\/www.mysabah.com\/wordpress\/traditional-food-of-sabah\/","title":{"rendered":"Traditional Food that makes Sabahans drool"},"content":{"rendered":"\n

As necessary as the air we breathe and just as instinctive as going to sleep. It wouldn\u2019t be an understatement to say it\u2019s been around since the dawn of man, but looking at the food we consume in day to day, one does start to wonder – how did our forefathers live without that finger lickin\u2019 good stuff. Every now and then, we should really lay off the grease and try something more natural. In this article, we give our taste buds an adventure and explore our traditional food.<\/p>\n\n\n\n

Bambangan<\/h3>\n\n\n\n

Bambangan is a seasonal wild mango fruit which the local indigenous people enjoy. The bambangan is a spherically-shaped, orangey fruit covered with brown skin. When ripe, it can be peeled and eaten similarly to how you would eat a mango fruit.<\/p>\n\n\n\n

\"Bambangan
\nPic: Bambangan fruit<\/p>\n\n\n\n

What makes it special is the variety of ways it can be consumed. Commonly, the bambangan is pickled or cooked with fish. The unripe bambangans are usually made into \u201cPinasakkan\u201d (steamed) with fish and the ripe ones are fried with salted fish. The bambangan seed is usually grated, mixed into the flesh, and eaten. Did you know that in the past, bambangan seeds were propagated by large animals such as elephants?<\/p>\n\n\n\n

\"Bambangan
According to the locals, there is a significant change of taste when eating the bambangan with grated seeds. The bambangan is a seasonal fruit, thus you won\u2019t be able to get it all year round. When it is in season however, they can be found in the local markets such as weekly tamu market<\/a>.<\/p>\n\n\n\n

\"Bambangan
\nPic: Bambangan fruit cordial is available for sale. Now you can enjoy Bambangan juice.<\/p>\n\n\n\n

Tuhau<\/h3>\n\n\n\n

The tuhau is not a dish per se, but think of it as an ingredient. It is a type of ginger which is shaped like a small stick-like figure. First time eaters might find the tuhau\u2019s odor very repelling, but many who have endured the smell find that they become very fond of the taste, in a very weird way the smell soon behaves as the precursor to the deliciousness of the tuhau. <\/p>\n\n\n

\n
\"Tuhau\"\/<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

\"stems
\nThe tuhau stem is used in many dishes, mainly fish. Tuhau is usually minced into smaller bits, it can then be fried with salted fish or mixed into the \u201cPinasakkan\u201d fish. The tuhau can be bought at almost all local wet markets and are available all year round unlike the bambangan.<\/p>\n\n\n

\n
\"Tuhau<\/figure>\n<\/div>\n\n\n

Hinava<\/h3>\n\n\n\n

Think of Hinava as the Kadazan \/ Dusun version of sashimi. The Hinava is mainly made of minced fish marinated with lime long enough to \u201ccook\u201d the fish. The citric acid kills the bacteria in the fish, and \u201ccooking\u201d it at the same time. Pretty smart for a traditional dish don\u2019t you think? <\/p>\n\n\n\n

\"Hinava,
\nThe hinava is usually mixed with other ingredients such as onions, grated bambangan seeds, or ginger among other things. Hinava is usually available during festive celebrations. <\/p>\n\n\n\n

\"Hinava\"\/
\nUnfortunately, because of its short shelf life and stock of ingredients, the hinava isn\u2019t sold. If you’re lucky to visit Sabah on Kaamatan or participate in a Kadazandusun celebration you might be able to get your hands on some hinava. But do not fret! We at breeze have another way for you to to get your hands on the hinava during non-festive seasons. <\/p>\n\n\n\n

\"Hinava
\nYou can contact the people at Tagal Tinopikon Park<\/a> and request for some hinava to be prepared for you. Placing your order a week early would be preferable as they will need time to gather the ingredients.<\/p>\n\n\n\n

This write-up is contributed by Andro Matthew Anthony Sandor<\/strong> (Thank You Bro!). You may visit his Youtube channel “Bah palan palan”<\/a> for more content:
\n\"Andro<\/a><\/p>\n\n\n\n

\"Tuhau
\nPic: Tuhau and Bambangan pickles are available for sale at countryside stalls along the roads to Ranau, Kundasang, Tambunan and Keningau.<\/p>\n\n\n\n

\"Tuhau
\nPic: Tuhau (red) and Bambangan (yellow) pickles. Please note Bambangan is seasonal.<\/p>\n\n\n\n

Traditional Food Drawing<\/h3>\n\n\n\n

The following are more beautiful illustrations of traditional food in Sabah drawn by Tan Sheauling<\/strong> (\u9648\u4fcf\u7eeb), a talented Sabah artist and an old friend of mine. Please click the drawing for bigger picture and more detail.<\/p>\n\n\n\n

\n
\"Ambuyat\"<\/figure>\n\n\n\n
\"Bambangan\"<\/figure>\n\n\n\n
\"Butod<\/figure>\n\n\n\n
\"Hinava\"<\/figure>\n\n\n\n
\"Kuih<\/figure>\n\n\n\n
\"Sayur<\/figure>\n\n\n\n
\"Tapai\"<\/figure>\n\n\n\n
\"Tuhau\"<\/figure>\n\n\n\n
\"Ikan<\/figure>\n<\/figure>\n\n\n\n

Photos taken in Sabah, Malaysia Borneo<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

As necessary as the air we breathe and just as instinctive as going to sleep. 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