keningau traditional food

                                 

                                         Pinaasakan

                                         

Pinaasakan is a special traditional dish for Kadazan-Dusun, Sabah [1]. It is a dish that is produced by using the fish (fresh water fish / marine fish).

Fish will be cleaned and mixed with a little turmeric and ginger seeds that have been pounded, a little tamarind seeds or fruit tart 'Takob-bakob', salt, seasoning powder and a little water. Then it will be heated up to the boiling water until almost dry.

                                                                                NOONSOM

      

Noonsom a kind is one of the traditional dishes special to the Kadazan-Dusun tribes in Sabah, or more recognizable as orange in Bahasa Melayu. There are several types of Noonsom in Kadazandusun dishes, among which the most popular is Noonsom Sada (Fish), Noonsom Bambangan (fruit) and Noonsom Tuhau (side dish).

Noonsom Sada - The fish used was kind of freshwater fish, cleaned and dijeruk use Pangi fruit content (boxed), rice and salt.

All these ingredients are mixed and filled into a used bottle / small tajau and leave on for ten or twelve days before serving.

Noonsom Bambangan - Content Bambangan dihiris and mixed fruit with seeds that have been shredded Bambangan fruit and a little salt. [1]

When all ingredients are mixed, fill the bottle to the former or small tajau and leave it for a week before eating.

Noonsom Tuhau - Fill Tuhau (a kind of plant) dihiris smooth and dijeruk with vinegar, salt and red chilli. [2]

When all ingredients have been mixed, fill into the bottle and let some former Minit before serving.