10 SABAH'S FAMOUS TRADITIONAL FOOD

10 SABAH'S FAMOUS NAME : Razif bin rabu
TRADITIONAL FOOD
No. matrik : pid 21066

Title : 10 SABAH'S FAMOUS TRADITIONAL
FOOD

Diploma syariah undang-undang

Amplang is a snack based on fish that
is well known among the Bugis tribe
in Sabah. Another name for amplang

is macan nail crackers.

These amplang are said to be fish
crackers. However, there are also
various versions – there are prawn
crackers and crabs too. This dish is
usually enjoyed during tea, preferably
if served with hot tea or coffee.

Amplang

Tuhau is a traditional food of the
Kadazan-Dusun tribe in Sabah. It's
actually a type of orange made of
tuhau tree, a type of wild ginger.
That's where this dish got its name.

The aroma of tuhau is indeed strong,
depending on the owner of the body
whether you can withstand the smell
or not. However, the nutrients found

in these dishes are high.

Tuhau

Pinasakan or pinasakan sada is a
traditional Sabahan food that is well-

known among the Kadazan-Dusun
tribes. Sada here means fish, so this
pinasa is usually served with Basung.

Other ingredients used to make Sada
Seasonings are turmeric, takob-takob,
salt and Bambangan fruit. The dish will

double if eaten with white rice and
sambal

Pinasakan

This traditional dish is well-known
among the Kadazan-Dusun community
in Sabah. Noonsom enters 'orange' in

Malay. It has all kinds of different
types. There are Noonsom Sada (Fish),

Noonsom Bambangan (fruit) and
Noonsom Tuhau (ulam).

The method of preparation is also
simple, more or less by means of
preparation of ordinary oranges using
vinegar, salt and red chillies. This dish is
suitable to be enjoyed as a snack for
lunch or while watching a movie.

Noonsom

Barabbo or Democratic is a
traditional food of the Bugis tribe in
Sabah. In summary, this Barobbo is a

suitable corn porridge to eat at
breakfast.

The basic ingredients are rice, corn
and chicken. There are also many

versions. Some place many
vegetables, some use belacan, but
the way to make them is not too
complicated. This dish is not only

delicious but full.

Barabbo

Another famous cake in Papar is kuih
cincin. Made from brown sugar and rice
flour, the name of the cake is taken in

conjunction with its ring-like shape.
The ingredients used to make the ring

cakes are sugar, nipah sugar/gula
apong, rice flour, cooking oil, water and

melaka sugar. It is this sugar that
contributes to the sweet taste of this

crispy ring cake.

Kuih Cincin

The name of this cake is unique, but we
are sure that you will have seen and
tried alle lidah cakes yourself. It is
always served during feasts as a door
gift or during hari raya.

Kuih lidah or tiram is made from
flour, eggs, margarine, salt, oil and
refined sugar. It tastes sweet and

crispy, the sweeter it gets.

Kuih Lidah
Buaya

Kuih Jala This dish is called kuih jala and not
roti jala. The two are also very

different in terms of texture, taste
and color, especially.

Kuih jala is made from rice flour,
sugar, cooking oil and water only. The

way it is is also quite simple, so you
can try to make it yourself.

Although it is a traditional Sabah
cake, this Jala cake is not only

available in Sabah. In fact, during
feasts, the cake is often included for

door gift.

Ambuyat is a traditional dish made
from the trunk in a sago palm sago
which is also a canned ingredient. The
taste and the way it's eaten is unique,

but the taste is still secure.
It is eaten with a bamboo fork called
candas, by rubbing the starch around
the fork eyes and then dipping it into
sauce. The sauces are of various kinds,
some use belacan or stewed fish gravy.

Ambuyat

Hinava Ginapan or better known as
Dnegan Hinava is one of the famous

traditional foods for the Kadazan-
Dusun tribe.

The dish consists of fresh fish fillets
mixed with sparrows, red chillies,

ginger, onions, cotton lime and salt.
An interesting fact about Hinava is that
the contents of the fish do not need to
be cooked as it will be cooked with the

pouring of lime juice

Hinava