Here are the traditional recipes from Sabah. For those who do not know Malay, I have included the English version.
Hinava Ginapan (Jeruk Udang) - Kadazandusun - Penampang
Bahan-bahan :
1 Kati udang segar (saiz sederhana)
1 cawan jus limau nipis
4-5 chili merah dihiris
6 pulas bawang merah dipotong berbentuk gelang
2 camca besar garam
Cara Menyediakan :
Buangkan kulit dan kepala udang. Cuci dengan sempurna. Belah udang dari kepala ke ekor. Masukkan udang kedalam basin dan perap dengan garam selama 1 minit.Tuang jus limau nipis pada udang dan campurkan bahan-bahan yang lain.Biarkan selama 10 minit sebelum dihidang.
Nota : Semua bahan-bahan yang digunakan mestilah segar dan bersih.
The English translation :
Hinava Ginapan
Ingredients :
1 Ib Fresh Prawn (medium size)
1 cup of lime juice
4-5 red chilies (sliced)
6 cloves red onion (finely sliced)
2 tsp salt
Method : Peel off the skin and prawn's head. Wash and clean it. Cut each prawn from head to tail. Place it inside a basin and marinate it with salt for a minute. Pour lime juice and add in the other ingredients. Leave for 10 minutes before serving. Note : All ingredient used must be fresh and clean
History :
Hinava Ginapan is a traditional Sabahan food originated from the Kadazan's and Dusuns's.It is also mainly fish,but they also created a prawn version of the Hinava.This delicious food has been the favourite of many kadazanDusun's alike.
Kima - Bajau - Semporna
Bahan-bahan :
1 kg Kima
4 bawang merah
5 ulas bawang putih
2 suduteh serbuk kunyit
3 lada merah besar
3 inci halia
4 sudu besar minyak masak
400ml air
Garam secukup rasa
Cara menyediakan :
Basuh dan bersihkan Kima dan celur dengan air panas untuk membuang bau. Potong kepada saiz yang dikehendaki. Panaskan minyak dalam kuali dan goreng bahan-bahan yang ditumbuk sehingga wangi. Campurkan Kima dengan perasa. Hidangkan ketika masih panas.
The English Translation
Kima
Ingredients :
1kg giant clam meat
4 shallots
5 cloves garlic (pounded)
2 tsp turmeric powder (pounded)
3 big red chilies (pounded)
3 inches ginger (pounded)
4 tbsp cooking oil
400ml watersalt to taste
Method : Wash and clean clam meat and blanch in hot water to remove the smell. Cut into desired sizes. Heat oil in a wok and fry pounded ingredients until aromatic. Mix in the clam meat and seasonings. Serve hot.
Daeng Semur (Ikan Tenggiri Masak Santan) - Bajau - Petagas
Bahan-bahan:
1 kg Ikan Tenggiri
1 cawan kelapa parut (digoreng sehingga ke kuningan dan ditumbuk halus)
1 cawan santan (diperah dari 1/2 kelapa parut)
5 ulas bawang putih
2 bawang merah
10g lengkuas
2 batang serai
2 sudu besar serbuk jintan hitam
2 sudu besar serbuk jintan putih
2 inci kayu manis
1 kuntum cengkih
1 kuntum bunga lawang
1 sudu besar gula
3 sudu besar air asam jawa
3 cili merah (dihiris)
2 sudu kecil garam
3 sudu kecil minyak masak
Cara Membuatnya :
Panaskan minyak dalam kuali dan goreng bahan-bahan yang dipotong hingga wangi. Masukkan jintan hitam, jintan putih, bunga lawang, cengkih dan kayu manis. Goreng diatas api sederhana selama beberapa minit sebelum mencampur santan, gula, garam dan air asam jawa. Biarkan mendidih selama 2 minit. Campurkan ikan, kelapa parut yang digoreng, cili dan bahan perasa. Masak sehingga kering. Kemudian keluarkan dan hias dengan bawang goreng.
The English version
Daeng Semur (Boiled Mackerel In Coconut Milk)
Ingredients :
1 kg mackerel
1 cup grated coconut (fried dry until golden brown and finely pounded)
1 cup coconut milk (extracted from 1/2 grated coconut)
5 cloves gralic (finely sliced)
2 shallots (finely sliced)
10g galangal (finely sliced)
2 stalks lemon grass (finely sliced)
2 tbsp fennel powder
2 tbsp cumin powder
2 inches cinnamon stick
1 pc clove
1 pc star anise
1 tbsp sugar
3 tbsp tamarind juice
3 red chilies (sliced)
2 tsp salt
3 tsp cooking oil
Method :
Heat oil in a wok and fry sliced ingredients till fragant. Add in fennel, cumin, star anise, clove and cinnamon. Fry over a slow fire for a few minutes before adding in the coconut milk, sugar, salt and tamarind juice. Simmer for 2 minutes. Add in the prepared fish with the fried coconut, chilies and seasonings. Continue to cook till quite dry. When ready, dish out into a bowl, garnish with fried shallots and serve.
Piaren Ah Manuk(Ayam Masak Kelapa Parut) - Iranun - Kota Belud
Bahan-bahan :
1.5kg Ayam (dipotong kepada 8 ketul)
3 cawan Santan (dipecah dari 1 biji kelapa parut)
10 sudu besar kelapa parut (ditumbuk)
8 cili putih (dibuang biji dan dipotong)
2 batang daun bawang (dipotong kepada 1 inci)
3 batang Serai (dititik)
1 bawang besar
6 sudu besar minyak masak
Garam dan bahan perasa
Bahan-bahan yang ditumbuk
6 biji bawang merah
3 ulas bawang putih
2 inci kenyit hidup
10 biji cili merah
Cara Menyediakan :
Panaskan minyak didalam belanja dan goreng bahan-bahan yang ditumbuk dan bawang sehingga kekuningan. Masukkan ayam, serai dan kelapa parut yang ditumbuk. Gaulkan dengan sempurna. Kecilkan api dan campurkan santan, garam dan bahan perasa. Masak sehingga pekat. Masukkan daun bawang dan cili putih. Masak sehingga pekat. Masukkan daun bawang dan cili putih. Gaulkan dan biarkan mendidih selama 2 hingga 3 minit. Kemudian bolehlah dihidangkan.
The English version
Piaren Ah Manuk(Chicken In Grated Coconut))
Ingredients :
1.5kg chicken (cut into 8 pieces)
3 cups coconut milk (extracted from 1 grated coconut)
10 tbsp grated coconut (pounded)
8 white chilies (seeded and halved lengthwise)
2 stalks local onions leaves (cut into 1 inch pieces)
3 stalks lemon grass (bruised)
1 big onion
6 tbsp cooking oil
salt and seasonings to taste
Pounded ingredients :
6 pcs shallots
3 cloves garlic
2 inch fresh turmeric
10 pcs red chillies
Method :
Heat oil in a pot and fry the pounded ingredients and onion until golden brown. Add the chicken, lemon grass and pounded grated coconut. Stir thoroughly. Lower the heat and stir in the coconut milk, salt and seasoning. Cook until the gravy almost thickens. Add the local onion leaves and white chilliest Stir and simmer for two to three minutes. Remove from heat and serve.
Otak-Otak Udang - Orang Sungei-Kinabatangan
Bahan-bahan :
400g Udang air tawar (dibuka kulit dan dicincang halus)
1 cawan kelapa parut
5 cili merah (dipotong)
1 sudu besar lada putih
6 bawang
10g halia
2 batang daun bawang (dipotong)
2 batang daun saderi (dipotong)
1 cawan minyak masak
garam secukup rasa
Cara Menyediakan :
Giling udang dengan kelapa parut, bawang merah, bawang putih dan halia. Campurkan garam, lada putih dan bahan perasa. Gaulkan dengan senduk kayu. Ambil satu sudu besar campuran ini dan jadikan bebola. Goreng sehingga garing dan kekuningan.
The English version
Otak-Otak Udang(Crispy Minced Prawns with Herbs)
Ingredients :
400g fresh water prawns (shelly and finely minced)
1 cup grated coconut
5 red chilies (chopped)
1 tbsp white pepper
6 shallots
10g ginger
2 stalks spring onions (chopped)
2 stalks celery (chopped)
1 cup cooking oil
salt to taste
Pinaranas Sada' Bakalang (Sup Ikan Bakar) - Lotud-Tuaran
Bahan-bahan :
400g ikan bakar (dipotong mengikut suka)
100g buah bambangan muda (dihiris)
1 liter air
Garam secukup rasa
Cara Menyediakan :
Panaskan air sehingga mendidih. Masukkan buah bambangan dan ikan bakar. Biarkan mendidih selama 15 minit . Campurkan perasa dan hidangkan ketika masih panas.
Semua resipi dikatakan dipetik dari Traditional Cuisines of Sabah, Malaysia. A Culinary Heritage. BAKISA (Badan Amal & Kebajikan Isteri Wakil-wakil Rakyat Sabah), Kota Kinabalu, 1999.
Meanwhile these recipes are only available in English
Linombur Bubuk Om Tulod-Ulod (Dried Shrimps With Carambola) - Lotud-Tuaran
Ingredients :
1 cup dried shrimps (washed and drained well)
4 pcs carambola (thinly sliced)
3 tbsp lime juice
200g cucumber (sliced)
salt to taste
Method :
In a bowl, mix dried shrimps, carambola and salt. Using a wooden spoon, pound the mixture lightly. Add in lime juice and toss well. Garnish with sliced cucumber and serve.
Sup Manuk Om Hiing Kadazandusun - Penampang
Ingredients :
1.5 Ib chicken
1/4 pine rice wine
42 inch sliced ginger
1.5 pine water
salt
Method :
Prepare chicken and cut into bite sizes.
In a pot, put to bolt the water, ginger and seasonings.
When ready add in the chicken and cook for 10 minutes.
Put 1/4 pint rice wine (hiing) and cook for another 5 mniutes.Remove from heat and serve.
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