Their food is a very nature-based cuisine with a preference for using fresh, local ingredients such as rice, fish, wild herbs, and fermented vegetables. Kadazan food focuses on preservation, sour flavors, and earthy tastes

Hinava is often served during important celebrations such as Kaamatan and weddings, and it is a popular appetizer among the Kadazan-Dusun people. It is also known as 'lawa' among the Bugis community in Sabah.

To make Nonsoom Bambangan, the ripe fruit is mixed with grated seed, salt, and sometimes chilies, then sealed in jars to ferment for at least a week. The pickled result is eaten as a side dish with rice, vegetables, or meat. It’s commonly sold at tamu markets and roadside stalls during bambangan season, loved for its tangy and bold flavor.

The ingredients needed for this dish include half a chicken, cut into pieces, and half a cup of water. You will also need three cloves of garlic, two shallots, three stalks of pucuk tepus (wild ginger shoots), two inches of ginger, and two large chilies. To enhance the flavor, add salt and seasoning powder to taste. Finally, prepare a handful of pucuk ubi (tapioca leaves), which should be lightly crushed.

First of all, prepared hot embers, similar to the method used when cooking lemang. Pound the garlic and shallots until fine, then mix them with the chicken along with the sliced chilies, ginger, pucuk tepus, salt, and seasoning powder. Once everything is well combined, stuff the mixture into a cleaned bamboo tube and pour in a little water. It’s important not to knock or shake the bamboo roughly. Seal the opening of the bamboo with the crushed pucuk ubi and place it over the hot embers. Let it cook for about half an hour. When steam begins to rise from the opening, it is a sign that the ayam pansuh is ready. Carefully remove the cooked chicken from the bamboo and serve it while hot (Perincian seni budaya, n.d.).

Malaysian Bugis cuisine is very flavorful, especially with coconut milk, spices, and banana leaves. Though not as popular as some of the other Malaysian ethnic cuisine, Bugis food is still prepared proudly at festivals, indicating how close the people remain to their heritage.

Burasak is made by steaming the rice to half-cook, then proceeding to cook in coconut milk mixed with daun salam and salt until all of the coconut milk is absorbed by the rice. The half-cooked coconut milk rice is then wrapped in young banana leaves, and covered once more with older banana leaves in cylindrical or pillow shapes, and tied with strings made from banana leaf fibers. Two or three cylinders of burasak are traditionally tied as one. The rice packets are then steamed again until cooked. Though the preparation seems straightforward, the process itself requires a series of hours to reach the correct consistency, stability, and durability. Indeed, well-cooked burasak can last for about five days without refrigeration (Purple Durian, 2024).

It is a simple dish to prepare using basic ingredients such as corn, which is the main component that provides a natural sweetness. Rice is added to give the porridge a thick texture, while coconut milk contributes a creamy flavor and aroma. Vegetables like spinach, cassava leaves, or long beans are included to enhance its nutritional value. Additional protein such as prawns, salted fish, or chicken is often used to enrich the taste. For seasoning, spices like shallots, garlic, ginger, and a pinch of salt are used.

The preparation of Barobbo begins by boiling corn and rice until they form a soft porridge. Coconut milk and other ingredients are then added, followed by vegetables and the protein of choice. The dish is cooked until everything is well-blended, resulting in a harmonious flavor and rich texture.

To make Barongko, you will need a few simple ingredients: ripe bananas (preferably pisang nipah), eggs, coconut milk, sugar, and banana leaves for wrapping. These basic items come together to create a rich and flavorful traditional dessert that is both soft and aromatic.

Start by mashing the ripe bananas until smooth. In a separate bowl, beat the eggs and mix in the coconut milk and sugar. Combine the mashed bananas with the egg mixture, stirring until well blended. Spoon the mixture onto pieces of banana leaf, fold them into neat parcels, and secure them. Steam the parcels for about 20 to 30 minutes or until they are set. Once done, let them cool and refrigerate before serving for the best taste.

The dish is made from sago starch, which is extracted from the sago palm. When mixed with water and steamed, it transforms into a thick, sticky paste with a chewy, gelatin-like consistency. On its own, Sago Linut has a mild flavor, making it an ideal accompaniment to flavorful side dishes like meat stews, spicy sambal, or hearty gravies made with meat or seafood.

To make Kuih Sarang Semut , you’ll need 2 cups of rice flour, 1 cup of sugar, and 1 to 1½ cups of water to create the batter. You’ll also need enough cooking oil for deep frying.

First, mix the rice flour, sugar, and water in a bowl until the sugar dissolves and the batter becomes smooth, similar to pancake batter. Heat cooking oil in a wok over medium heat. Pour the batter into the mold and rotate it in a circular motion over the hot oil, forming fine lace-like strands. Fry until golden and crispy, then remove and drain on paper towels. Let it cool completely before serving to enjoy its full crispiness.

The chicken is first marinated with a blend of lemongrass, long coriander leaves (locally known as teput tuan), ginger, onions, shallots, ground pepper, and salt. Once mixed, the ingredients are placed into a hollow bamboo stalk. To trap heat and moisture, a bunch of tapioca leaves is used as a natural lid. The bamboo is then slowly roasted over an open fire for approximately 30 to 40 minutes (Sageng et al., 2024).

In some cases, the Bidayuh may add Daun Sisong , known locally as the “Ajinomoto tree,” to enhance the umami flavor and act as a natural preservative. This dish is commonly served during festive celebrations such as the Bidayuh Gawai.

The fish is thoroughly cleaned and soaked in salt water for two nights to draw out moisture. After draining, the fish is coated with finely pounded rice flour and stored in clean jars to ferment naturally. The fermentation process lasts about a month, resulting in a firm-textured, mildly sour fish that can be eaten raw with glutinous rice. This method of preservation was essential in the past when refrigeration was unavailable, and it remains a celebrated traditional technique among the Bidayuh (Sageng et al., 2024).

The dish consists of glutinous rice that is soaked overnight, then mixed with salt and coconut milk for added flavor. The mixture is poured into bamboo tubes, leaving space for the rice to expand, and sealed with pandan (screwpine) leaves. These leaves not only act as a natural lid but also infuse the rice with a sweet fragrance. The bamboo is rotated over firewood to ensure even cooking. Once done, the outer bamboo is peeled, revealing a firm, fragrant rice roll that is typically served on its own or with chicken and vegetables (Sageng et al., 2024).

In order to make this dessert, mix all the main ingredients in a bowl and stir until well combined. Roll the mixture into small balls and flatten them slightly. Boil water until it reaches a rolling boil, then drop the dough pieces in. Once they float to the surface, remove them and place them in another bowl filled with water. For the sauce preparation, mix the palm sugar, white sugar, brown sugar, water, and pandan leaves until well combined. Bring the mixture to a boil until the sugars are fully dissolved, then add the coconut milk and salt. After that, add the dough pieces into the sauce pot and cook until it boils. Taste for the desired sweetness and creaminess—once satisfied, remove from heat and serve.

For the preparation, making Kuih Kalakatar is quite straightforward. The batter is prepared by mixing young coconut water with flour. This can be plain flour, rice flour, or a blend of both, along with eggs, sugar, and a pinch of salt. Some versions may also include milk and a dash of vanilla essence to deepen the flavor. Once the batter is smooth, it is poured into a greased mould and topped with strips of tender young coconut flesh. The mixture is then baked until the cake sets and forms a crust, though it can also be steamed as an alternative method.

Nasi Gaul features rice cooked in chicken or beef stock, giving it a rich, savory flavor. The rice is typically served with side dishes like boiled or braised meat and acar Banjar, a type of pickled vegetable salad. This dish is traditionally prepared for communal gatherings such as weddings, religious events, and tahlil ceremonies.

The preparation involves cooking basmati rice in meat broth, often accompanied by side dishes like boiled meat and acar Banjar. The simplicity of the dish, with its limited side dishes, contrasts with more elaborate meals like biryani, which has led to a decline in its popularity.