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kadazandusun

Linugu tanggalung kinayan limau om bawing (Roasted eggplant with lemon basil salad)
The 101: Fermentation with pangi seeds
Bosou sada
Pinongian sada
Keeping Kadazandusun cuisine alive for another generation
Hinava tenggiri
Chicken lihing soup
Linugu tanggalung kinayan limau om bawing (Roasted eggplant with lemon basil salad)
The 101: Fermentation with pangi seeds

The 101: Fermentation with pangi seeds

Pangi seeds aka buah keluak are a popular ingredient used to ferment foods in Kadazandusun cuisine. Here’s an overview of two fermentation methods using the seed.

Bosou sada

Bosou sada

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

Pinongian sada

Pinongian sada

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

Keeping Kadazandusun cuisine alive for another generation

Keeping Kadazandusun cuisine alive for another generation

Farming programmes, fusion cafés, and viral recipes are helping younger generations learn about the food vernacular of their roots.

Hinava tenggiri

Hinava tenggiri

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.

Chicken lihing soup

Chicken lihing soup

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.

 
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© Copyright Periuk 2021

© Copyright Periuk 2021