Kadazan Food: Ambuyat Hinava Butod
Sabah Food: Kadazan Ambuyat, Hinava, Butod
Kadazan food is an identity and identification of the Kadazan. The village of Kadazan dusun has a variety of unique dishes. These dishes are usually available in festive seasons such as the Kaamatan Festival celebrated annually on May 30 and 31.
In addition to the day of the festival, the Kadazan hamlet of the village who live in the village, still practice this traditional way of cooking or dishes on a daily basis. In addition, it also serves as a special meal for special occasions such as weddings and other occasions organized by the Kadazan tribe of the hamlet. Traditional Kadazan dusun ethnic food consists of various types because of the natural condition of the earth's surface forming a lot of sources of food search.
Among the famous traditional foods among the Kadazan hamlets are Hinava, Noonsom, Pinasakan, Bosou, and Lihing Sup Sushi. These foods can be prepared in many ways according to the custom practices of the Kadazan Dusun tradition. There are also other foods for Sabahans like Ambuya.
a) Butod Butch Eaten
Ummuhatul Butod is a kind of worm that lives in rotted shrubs. Butod usually feeds on rotary stalks. For exotic food enthusiasts, food such as caterpillars is a staple food for high efficacy. The process for obtaining this caterpillar is not easy as the rumbia trees must be cut down first to make their "egg" lay. Butt can be eaten raw but must be cleaned first or cooked. Usually the butod will be fried with oil until it is dry. The cooked buted is very good served with hot rice or for the habits of the peraduan village butod often be used as "pusas" in the celebration of the crowd.
b) Hinava: hinava which is a dish of Kadazan people. Photo: Hibachi recipe is usually a special meal at Tadau Kaamatan. Besides that it also serves as a special dish for other important occasions such as wedding, engagement and others. The term Hinava refers to cooking without fire. Hinava only needs to clean the fish meat with sea water, and other ingredients such as oranges, peppers and so on. Hinava is derived from the content of fish mixed with granulated grains. There are a variety of recipes for making hinava. Some are eaten raw (fish slices) and some slices of fish meat are thawed into hot water for a while. It all depends on your own taste.
c) Ambuyat: ambuyat which is good to eat. Photo: Ambuyat's light of light is made from rumbia trees processed into sago rumbia. For the Bisaya community living in Beaufort, Sabah, to make ambuyat, they need to go through the forest looking for sago trees. Sago trees will be cut down and taken to the sago processing hut.
In the cottage, it is usually the men responsible for peeling the sago stem. The sago stems that have been peeled, are removed to remove the sago content found in the middle of the sago stem. Then, the contents of white sago are cut small and smooth. The cut sago is filtered and immersed for three days in a bucket containing water. In total, this process takes a day to complete.
After a day or two, the soaked sago content will be compounded. It is cooked or appropriately brewed with boiling water and boiled until smooth. Often ambuyat is eaten together with fish sauce (in Sabah this fish is known as a fish) which is turmeric.The fish is branched with salt, dried chillies or puddings and add the lemon juice to the musk or lemon to taste. And the contents of the fish that have been banned are put into the gravy. And the embryo is first dipped into the fish sauce before eating. Usually there are people who like to eat in order to make a bamboo chopstick that is made especially to eat this ambuyat.
Kadazan food is an identity and identification of the Kadazan. The village of Kadazan dusun has a variety of unique dishes. These dishes are usually available in festive seasons such as the Kaamatan Festival celebrated annually on May 30 and 31.
In addition to the day of the festival, the Kadazan hamlet of the village who live in the village, still practice this traditional way of cooking or dishes on a daily basis. In addition, it also serves as a special meal for special occasions such as weddings and other occasions organized by the Kadazan tribe of the hamlet. Traditional Kadazan dusun ethnic food consists of various types because of the natural condition of the earth's surface forming a lot of sources of food search.
Among the famous traditional foods among the Kadazan hamlets are Hinava, Noonsom, Pinasakan, Bosou, and Lihing Sup Sushi. These foods can be prepared in many ways according to the custom practices of the Kadazan Dusun tradition. There are also other foods for Sabahans like Ambuya.
a) Butod Butch Eaten
Ummuhatul Butod is a kind of worm that lives in rotted shrubs. Butod usually feeds on rotary stalks. For exotic food enthusiasts, food such as caterpillars is a staple food for high efficacy. The process for obtaining this caterpillar is not easy as the rumbia trees must be cut down first to make their "egg" lay. Butt can be eaten raw but must be cleaned first or cooked. Usually the butod will be fried with oil until it is dry. The cooked buted is very good served with hot rice or for the habits of the peraduan village butod often be used as "pusas" in the celebration of the crowd.
b) Hinava: hinava which is a dish of Kadazan people. Photo: Hibachi recipe is usually a special meal at Tadau Kaamatan. Besides that it also serves as a special dish for other important occasions such as wedding, engagement and others. The term Hinava refers to cooking without fire. Hinava only needs to clean the fish meat with sea water, and other ingredients such as oranges, peppers and so on. Hinava is derived from the content of fish mixed with granulated grains. There are a variety of recipes for making hinava. Some are eaten raw (fish slices) and some slices of fish meat are thawed into hot water for a while. It all depends on your own taste.
c) Ambuyat: ambuyat which is good to eat. Photo: Ambuyat's light of light is made from rumbia trees processed into sago rumbia. For the Bisaya community living in Beaufort, Sabah, to make ambuyat, they need to go through the forest looking for sago trees. Sago trees will be cut down and taken to the sago processing hut.
In the cottage, it is usually the men responsible for peeling the sago stem. The sago stems that have been peeled, are removed to remove the sago content found in the middle of the sago stem. Then, the contents of white sago are cut small and smooth. The cut sago is filtered and immersed for three days in a bucket containing water. In total, this process takes a day to complete.
After a day or two, the soaked sago content will be compounded. It is cooked or appropriately brewed with boiling water and boiled until smooth. Often ambuyat is eaten together with fish sauce (in Sabah this fish is known as a fish) which is turmeric.The fish is branched with salt, dried chillies or puddings and add the lemon juice to the musk or lemon to taste. And the contents of the fish that have been banned are put into the gravy. And the embryo is first dipped into the fish sauce before eating. Usually there are people who like to eat in order to make a bamboo chopstick that is made especially to eat this ambuyat.
