Bambangan

Bambangan OrangeAnother 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...

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Tuhau

Traditional Food from Sabah - Mainly from KDM origin.Material:1 Pounds Of Tuhau1 / 2 Cup of lime juice or vinegar2-4 Finely sliced red onion2-3 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 AdminSources: http://resepimomogun.blogspot.comPicture: Puteri Mani...

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Bosou

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...

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