Page "Kadazan people" Paragraph 16

Contemporary Kadazan food is influenced by Chinese and native cuisine, with unique modifications and nuances as well as particular usage of locally available ingredients, particularly bamboo shoots, sago and fresh water fish.

The ' pinasakan ' is one of the most popular kadazan dish, which consists of fish ( usually freshwater ) cooked with ' bambangan ' ( a sour fruit found in Borneo, usually pickled ) or ' takob-akob ' ( a sour herb ).

Another popular dish is ' hinava ', which is a form of salad with pieces of raw fish, bitter gourd, as well as other ingredients.

Hinava is similar to ceviche i. e. fish marinated in citrus fruit.

The ' bambangan ' fruit is normally eaten with meals as an appetiser.

The ' tuhau ' is a fragrant local root that is often made into a salad or is preserved with vinegar.

Another popular appetiser commonly eaten is the unripe mango, normally mixed with soy sauce and chili.