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