East malaysian temptations

Sabah’s population comprises several ethnic groups like the Kadazans, Muruts, Bajaus, Kedayans, Sulu, Bisaya, Rumanau, Minokok and Rungus . Their traditional cuisine is built around the nature’s bounties like hill rice, wild sago, tapioca, seafood, freshwater fish, deer, wild boar, innumerable wild plants and herbs found in their villages. Hinava is a Kadazan raw fish speciality you might like to try. Ethnic restaurants are hard to find but hotels do have food promotions during the Harvest Festival mid-year. Sarawak, the largest state in Malaysia, has many different tribes including Dayaks, Bidayuhs, Orang Ulu, Murut, Penan, Kayan, Kelabit, Melanau. Traditional food culture is similar to its neighbour with ingredients gathered from its wild environment. Food indigenous to try are midin belachan (wild ferns in pungent belachan shrimp paste), umai (raw fish and prawn salad), pansoh manuk (chicken cooked in rice wine in bamboo containers over wood fire). The best time to try traditional Sarawak cuisine is during the Harvest Festival, which falls mid-year.