Hinava

Various world know Borneo is heaven of sea food such as crab, fish, prawn and many more. But, not this stuff I want to share. The thing I want to share is ethic food for kadazandusun, this food is famous among of Malaysian especially in Sabah because each year this country will known celebrate Kaamatan will prepared this food for who come to the celebration kaamatan. Hinava is a well-known dish among the Kadazandusuns. Hinava is actually raw fish salad. The mackerel is the best choice of fish for this dish. The hinava uses the sour juice of local limes as a marinade. A veritable side entry, the hinava has been seen served at fine eating establishments. 

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Tuhau

Tuhau included in the category of ginger. It is widely used in Sabahan dishes especially by the KadazanDusun community. Like other food ingredients, tuhau also can be mixed in any type of cooking such as soup or stir-fry. One of the most special and famous recipe is the sambal tuhau. Sambal tuhau is a KadazanDusun traditional side dish. Its very flexible and can be served with various type of food, no matter traditional or modern dishes. Some people doesn’t like it due to the strong smell but don’t judge the food by it’s smell before tasted it. Lastly, Nutrition “Tuhau” very high which is believed to cleanse the dirty blood ,reduce high blood pressure and other than that a very high fiber content make this food good for health.

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Bambangan

This is a concoction of half ripe bambangan fruit with finely grated bambangan seeds and salts that’s preserved in a tightly covered jar for 7 to 10 days. It is delicious when taken with daily meals. Its salty and deliciously sour taste is very appetizing! Bambangan is a well known fruit for the Sabahan people (Sabah, Malaysia) especially among the Kadazan and Dusun tribes. But nowadays, it is getting popular among every race in Sabah. The tree is very tall and it takes long years to mature and bear its fruits. The fruits are round and brown in colour. It has a nice smell when it is ripe. This fruit either can be eaten raw when it is ripe or turn it into Jeruk Bambangan, a local delicacies that can be a delicious appetizer.This is a traditional appertizer for the Sabahan people especially for the Kadazan and Dusun tribe in Borneo Land Below The Wind.

Link from : Here