Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population
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| Sarawakian cuisine Commonly, cooking methods adopted in Sarawakian food are menumis (stir frying), menggoreng (frying), bakar (grilling) and rebus (boiling). Each ethnic group in Sarawak has different styles of preparing, cooking, preserving and eating style of food. The Orang Ulu for instance, using garam barrio to preserve meat, fish and vegetables which is called “mengasam”. The Iban are cooking and eating the lulun, rice which is cooked in bamboo. Other than that, the traditional cooking methods of the Iban people also called pansoh or pansuh, which is the preparation and cooking of food in bamboo tubes. Ingredients like poultry, fish, vegetables or rice are mixed with fragrant herbs like lemongrass, tapioca leaves and bungkang leaves (a species of myrtle from the Eugenia genus), then sealed within the bamboo tubes and placed directly over an open fire. The mixture need to be stuffed into the bamboo logs and chopped tapioca leaves are stuffed at the opening of the logs. Cooking food this way will infuse it with aroma and flavour from the bamboo tubes while keeping it moist. Geographically, the large forest area and style of living of the native groups’ traditional food were created, prepared and cooked using the natural resources. These food treasures in turn have contributed to the uniqueness of Sarawakian cuisine. |
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| Sabahan cuisine 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 |
| Sarawakian cuisine | ||
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| Asam Siok |
also pronounced: a-sum see-yolk in Bidayuh language is a Bidayuh chicken rice that cooked in bamboo. Asam siok is an authentic Bidayuh delicacy served normally during special occasions such as Gawai and gatherings. This delightful combination of whole chicken, steam rice, salt, ginger, lemon grass, tapioca leaves and small amount of water to boil. |  |
| Daun ubi tumbuk or Pucuk ubi tumbuk |
a preparation of cassava leaves (known as empasak by the Iban) which has the consistency of pesto, and is widely eaten among Sarawak's native communities.The pounded leaves may be sauteed with seasonings like anchovies and chilli, stuffed into a bamboo tube and roasted over an open fire, or simply boiled with shallot, fat and salt. |  |
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| Amplang |
a type of cracker made from Spanish mackerel, tapioca starch and other seasonings, and then deep fried. |  |
| Nasi Kombos |
is a rice dish from the Lotud community. Glutinous rice is first cooked with young coconut water, and then mixed with the grated tender flesh of a young coconut. The rice is traditionally served in a hollowed out coconut shell. |  |