2010 ~ Sabahan Cuisine

Monday, December 6, 2010

Bambangan

Posted by Harry Nok George on 12:55 AM

Bambangan Orange

Another dishes from Sabah which has very unique flavour is "Bambangan". The iban people in Sarawak called it - " mawang".

Bambangan is a type of wild mango with brown skin and a somewhat pungent smell. This is not eaten fresh as a fruit but made into a pickle or cooked with fish for a distinctive flavour. Nevertheless, some iban people like to eat it as fruit.

Bambangan is one of the kadazan dusun people's choices for a sour tang to their food. sometimes, the mango is fried with onion and chilli and served as a side-dish or sambal. The Bambangan also can mixed with grated seeds to make the flavour more delicious!

You can get your Bambangan at "tamu" markets or street markets in Sabah.don't miss this speciality when you come to Sabah!

Story: Tamparuli Admin

Sources: http://www.fascinatingmalaysia.com

Tuhau

Posted by Harry Nok George on 12:42 AM

Traditional Food from Sabah - Mainly from KDM origin.

Material:

1 Pounds Of Tuhau

1 / 2 Cup of lime juice or vinegar

2-4 Finely sliced red onion

2-3 Finely sliced red chilli

Salt

Method:

Contents Tuhau sliced thin and pickled with other materials. If you want to make it more tasty please use original lime juice. You can ask other veteran person to help you and advice you.

Story: Tamparuli Admin

Sources: http://resepimomogun.blogspot.com

Picture: Puteri Manisa.

Bosou

Posted by Harry Nok George on 8:32 PM

The Traditional food for Kadazan, Dusun and Murut in Sabah.

Bosou is a signature dish for Kadazan Dusun. Bosou-making is simple, yet need practices for a perfection. Typical ingredients are including raw freshwater fish, pangi (Malay – kepayang, Scientific name – Pangium edule), salt, steamed rice and some other optional ingredients such as jackfruits, young pineapple fruits, tuhau, etc.

The making of bosou is very simple. First, all the ingredients are mixed thoroughly. Salt is usually added in excess to prolong the shelf life of the bosou. If warm rice is to be used, the mixture is cooled to room temperature before storing. Storing of bosou usually takes in a tight-closed container.

The traditional container for the bosou is the bottle-shaped gourd which is sealed with some bees-wax. Other traditional container includes kakanan. But now the traditional containers are replaced with tupperwares, glass bottles etc. Storing of bosou usually takes about five to seven days before it is can be eaten. Due to it’s strong smell and compost-like nature, it is advised to tight-close the container to avoid flies to take ‘control’ of the bosou and also to avoid growth of fungi.

Bosou can be eaten raw or cooked. Cooking is usually done to get rid of the smell and to enhance the taste of the bosou. Some may add dried onions, chillies and other ingredients during the cooking.

It’s always a pleasure to have bosou as a side dish.

Story: Tamparuli Admin

Sources: J Martin Blogspot

Picture: Random Picture from Google Image