page_title: Malaysian cuisine
section_title: Sabahan food
hierarchical_section_title: Malaysian cuisine / Cuisines of Malaysia / East Malaysia / Sabahan food
caption_attribution_description: English: Swordfish hinava served with sandwich.
context_page_description: Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
  As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.
context_section_description: The food of Sabah reflects the ethnic diversity of its population and is very eclectic. Traditional Kadazandusun cuisine involves mostly boiling or grilling and employs little use of oil. From simple appetizers of seasoned unripe mango to a variety of pickled foods collectively known as noonsom, tangy and pungent flavours derived from souring agents or fermentation techniques is a key characteristic of traditional Kadazandusun cooking. Rice wine accompanies all Kadazandusun celebrations and rites, and at a Murut event there will be rows upon rows of jars with fermented tapioca tapai. Presently few eateries in Sabah serve traditional indigenous dishes, although it will always be found during festive occasions like weddings and funerals, as well as the Kaamatan and Kalimaran cultural festivals. Chinese-influenced dishes like northern Chinese potstickers and Hakka stuffed tofu, along with many original creations developed in Sabah's interior settlements by immigrants from both northern and southern China throughout the 20th century, feature prominently on the menus of many kopitiam establishments and upscale restaurants.
  Sabah is notable for its excellent seafood, temperate produce and tea (Sabah tea has GI status) grown in the highlands of Mt. Kinabalu, and a small coffee plantation industry with Tenom coffee considered the best produce in the region. Local ingredients like freshwater fish, wild boar (bakas in native dialects), bamboo shoots, wild ferns, and various jungle produce still figure prominently in the daily diet of the local population. As a significant portion of rural communities still subsist on agriculture as their primary source of income, small scale festivals are even held each year at certain towns to celebrate produce vital to the livelihoods of the local people: the Pesta Jagung of Kota Marudu, the Pesta Rumbia (sago) of Kuala Penyu, and Pesta Kelapa from the town of Kudat. Sabah vegetable, also known as cekuk manis or sayur manis (Chinese : 树仔菜), can be found on the menus of many eateries and restaurants throughout the state of Sabah. It is one of the local terms used for a variety of Sauropus albicans developed in Lahad Datu, which yields crunchy edible shoots in addition to its leaves. The flavour is reminiscent of spinach but more complex, "as though it had been fortified with broccoli and infused with asparagus", and is typically stir-fried with eggs or seasonings like sambal belacan.
  Whether grilled, cured, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah's seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad Datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: poached patties handmade with fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with toppings like sliced fish fillet, fish balls, prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste.
  Edible seaweed is a traditional food for certain seaside communities throughout Sabah and also possess GI status. Latok is similar in appearance to clusters of green-hued fish eggs or grapes, and is typically prepared as a salad by the Bajau people. Coral seaweed is another popular seaplant product; in recent times it is marketed as a gourmet health food to both locals and tourists, and is given the moniker of "sea bird's nest" (Chinese : 海底燕窝) as coral seaweed acquires a similar gelatinous texture when dissolved in water.
  Among the foods and beverages particular to Sabah are:
  Amplang is a type of cracker made from Spanish mackerel, tapioca starch and other seasonings, and then deep fried.
caption: Swordfish hinava served with sandwich bread
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