Also known as Ambuyat.

A traditional food for local communities in Sarawak such as Melanau.

Served to replace rice due to shortage of rice production in the past and still in demand till now.

Local delicacy and common seafood salad dish, originally from Mukah, Sarawak.

Prepared using thin slices of raw marine fish marinated with calamansi juice. (Sometimes served with sago pellets)

Spanish mackerel was the most preferred species, followed by hairfin anchovy and black pomfret.

A ceviche-like dish but prepared without heat, it is inadequate to inactivate foodborne diseases from a raw seafood.

Demand doubles during school holidays or at the end of festivals.

Called as Manuk Pansuh or Pansuh Ayam, an iconic ethnic food.

Manok means chicken and pansuh means cooking in bamboo.

Prepared by cooking chicken meat that was mixed and marinated with aromatics in a freshly cut bamboo stalk.

Suitable to be eaten with white rice or eaten alone.

A dish during the Gawai festival season or at any cultural events.

A cuisine or side dish for Bidayuh people.

It was spicy, and the aroma from the lemongrass was heavenly.

The recipe pretty similar with Linut/Ambuyat

Uses cassava as its main ingredient.

Suitable to be served with pusuk fish and tuna.

Hinava or Hinata is one of the most popular traditional foods in Sabah.

"Hinava" refers to dishes that are produced without having to be cooked using fire.

Prepared the same way as sushi from Japan is prepared.

Using the boneless fish filling, can use either mackerel or shark.

Served as a daily menu and a mandatory dish for special days.(Weddings or festive days such as the Harvest Festival)

Better eaten alone or eaten with rice that is still hot or with spicy sambal.

A popular preserved dish among the Kadazandusun tribe in Sabah.

Pinasakan means ‘reducing the volume of liquid through boiling’, and sada means ‘fish’.

It features basung fish, a naturally oily fish that retains its moisture even after cooking.

The lengthy cooking process under low heat makes it simmers slowly, allowing the broth to reduce to half its original volume.

Typically prepared in the comfort of one’s home

A popular side dish made from wild ginger, pickled with vinegar, chilies, and sometimes lime.

Represents the heart and soul of Sabahan cuisine.

Stands as a testament to the rich culinary heritage of the state.

As a pickled dish, Tuhau provides probiotics, which aid in digestion and promote a healthy gut.

The unique flavours and textures of Tuhau make it a cherished ingredient in Sabah.

It's a Peranakan Indian and Melaka Chetti cuisine.

In contrast to their Malay roots, whose cuisine focuses on sourness and spiciness – Chitty inclines to a more savory accent.

Even with their Indian heritage, Chitty hardly use common Indian spices such as cardamon and cumin.

A generous amount of belacan (chilli shrimp paste) is used.

Flavour comes from the spices, fish and salt only, no coconut milk is needed.

The cook usually will use the mackerel or batang fish as the main ingredient.