Traditional Kadazan-Dusun Recipe

One of the best ways to learn culture is through its food! Dig further and you will learn the origins of certain recipe, it can be a cultural fusion or original recipe pass down through generations. 

One thing for sure, a new generation always finds a way to enhance the taste of its traditional menu while maintaining the basic ingredient and flavor. Authentic taste of traditional food is abundant in restaurants at Kota Kinabalu and Sandakan, Malaysia. But try and add a little twist to your visit in Kota Kinabalu and learn how to cook the Bornean way with a local resident cook, guaranteed to highlight your stay in Borneo!

Testimony

"We have just arrived home from Kota Kinabalu and wanted to let you know that the 5 of us thoroughly enjoyed our culinary experience". Mrs Helen Townsend, Australia, June 2011.

RECIPE

Hinava Sada "Tongii" – Tuna Hinava with Lime Juice

Ingredients:

1 kg tuna fresh fillet     cut into strips
100g shallots               sliced into strips
50g ginger                   sliced into strips
2 pcs large chilies       sliced into strips
6 pcs bird chilies         finely cut
200g bitter gourd         sliced into strips
125ml lime juice             
Salt to taste

Preparation:
1. Mix the sliced bitter gourd with salt to reduce its bittterness and rinse with water.
2. Marinate the fish with the lime juice for 10 minutes. 
3. Mix everything together and add salt to taste. Chill before eating for best taste.

Lemiding Om Bilis – Sautéed Fern Tips with Dried Anchovy 

 Ingredients:

2 bundle Lemiding shoots           pick the young leaves only
15g Red onion                                 finely cut
15g White onion                              finely cut
100g Dried anchovies                    soaked in water and rinse
1 tbsp cooking oil                            
Salt to taste

Preparation:
1. Heat the wok, add cooking oil and fry the onions until fragrant.
2. Add in the anchovy; stir fry before adding the ferns tips and salt.
3. Sauté until cooked. Dish out and serve warm.