When bambangan season rolls around, this braised fish is a delicious way to use up a glut of the fruit’s harvest.

A smoky eggplant salad to accompany a variety of meals, from rice to steaks, or as a part of an appetiser platter.

Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.

For those familiar with fermenting their own fish, try this Kadazandusun twist and add pangi or keluak to the mix.

Hinava is a traditional native dish of the Kadazandusun people in the state of Sabah, which is a method of cooking saltwater or freshwater fish using lime juice.

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.