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!
"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.
Hinava Sada "Tongii" – Tuna Hinava with Lime Juice
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
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
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
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.