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Becoming increasingly easy to find in the city of Kota Kinabalu, these traditional dishes are some of the best of native food. Probably the most popular of all the Native’s traditional dishes and normally served as a side dish. Hinava is saliva-inducing dish that is made of fresh slices of fish, marinated with onion, lime juice, birds-eye chili, bitter gourd, and ginger. Tuhau may be a wild ginger but when prepared correctly, it can be eaten as a condiment or on its own with just steaming hot white rice. Unlike its’ very popular cousin, Bambangan is a sour jungle mango that is dearly loved by locals and easily found in wet markets.
Touted as the must-have “pusas” (beer time snack), Sinalau Bakas literally means Smoked Wild Boar. Usually located at the roadside along the winding roads towards Kinabalu Park, Kundasang. Take a break from your long drive up towards the majestic Mount Kinabalu and sample this local favorite snack. Squeeze some zesty lime on the wild meat for some extra flavor!
Yellow noodles are boiled and then fried with your choice of topping. For something truly special, try the Beef Lihing Tuaran Mee. Chunks of beef marinated in Lihing (local sweet rice wine) and fried with vegetables, and egg. Typically eaten in the morning before a fun day out at Tamparuli or a daytrip to Kundasang.
Quirky looking but oh-so-good! These teatime snacks are the childhood favorites of almost all locals. Kuih Cincin looks like an oversized flower and is made of rice flour, red palms and sugar, while Kuih Pinjaram is a teatime staple made of coconut milk, sugar and rice flour that looks like a fried UFO.