Explore the unique local dishes found in Sabah.
Bambangan : The main ingredient is a type of wild mango that comes with a distinct and sharp fragrant. Slices of bambangan are then pickled with salt, grated bambangan seed and chillies.
Pinasakan : Braised ikan basung (scad fish) with takob akob (a tangy wild fruit), fresh turmeric, salt and slices of bambangan (optional).
Ambuyat : A traditional dish of sago starch and is eaten with spicy or salted dish such as Pinasakan and Bambangan.
Hinava : Fresh tenggiri (mackerel) fillet mixed with sliced chillies, gingers, diced shallots, grated bambangan seed, salt and lime juice. You may substitute fish with prawns or squids.
Tuhau : The distinct pungent smell makes Tuhau a hit or a miss dish. Made from torch ginger, it is mixed with diced chillies, scallions with salt and vinegar.
Nomsom/Bosou : Marinated fresh water fish with salt and pangi (a local herb) and is kepy in a glass jar for two weeks before it is consumed. It has a salty and tangy flavour.
SABAH FAVOURITE FRUITS
Common tropical fruits are found aplenty in Sabah, such as rambutans and mangosteens; however there are some fruits which can only be found here in Sabah like the tarap, bambangan and belunu.
The fruit season is usually from July to September and December to January.