Kinabalu Park

Kinabalu Park which covers an area of 754 sq km was gazetted a park in 1964.The basis for the establishment of a protected area in Kinabalu were formed after a report from the Royal Society Kinabalu Scientific expedition in 1962-1964 led by Prof. Corner. It is the first Park in the Malaysian Borneo’s state of Sabah.

Its main feature is Mount Kinabalu (4,095.2 m), the highest mountain between the Himalayas and New Guinea. Its slope is home to a rich assemblage of plants and animal species. It is a hot spot of particularly the plant biodiversity with affinities to flora from the Himalayas, China, Australia, Malay Peninsula, as well as pan-tropical region.

The main entry point for visitors is the Park Headquarters located about 92 km on the Kota Kinabalu – east coast highway lying at an elevation 1,520m above sea levels. Cooler climates attracted over 250,000 visitors in 2009 with about 47,000 made the attempt to conquer the peak.

The administrative center is located in the ‘Conservation Center’ building. Also in the same building is the Research and Education offices and facilities.

Bakakuk

Sabah’s traditional games vary from simple children’s pastimes to organized adult sports which function as entertainment at village gatherings. Equipment is skilfully made from materials found in the natural environment or discarded from the household. Games are a vibrant and essential component of the social and cultural life of the people of Sabah.

Unduk Ngadau Beauty Pageant

The highlight of the celebration is the Unduk Ngadau Beauty Pageant which selects the Harvest Festival Queen. Some 40 Kadazandusun Murut beauties from various districts will compete for the title. One of the requirements is that the contestants should possess, or are assumed to possess, beauty qualities resembling the legendary Huminodun.

Tadau Kaamatan

Most native Sabahans consider rice to be more important than just the main staple food. There is a certain sacredness attached to it, for it is a food given to them by Kinoingan, the Almighty Creator so that his people should never want for food. He sacrificed His only daughter- Huminodun and from her body parts, padi (rice) grew. This was Kinoingan's ultimate act of benevolence and to this day, His people repay the deed by conducting various ceremonies to honour Bambaazon, the spirit of Huminodun as embodied in rice.

The most well-known of these is Pesta Kaamatan or Harvest Festival which begins on the first of May and celebrated throughout Sabah. Of major importance to this thanksgiving ceremony is the Magavau - a ritual to invite Bambaazon to the Pesta and is conducted only by the Bobohizan or high priestess. Festivities cannot proceed without the presence of Bambaazon and it is through Magavau that the Rice Spirit is invoked.

In the past, Magavau was conducted in the padi fields on the first full moon night after the harvest. A party of Bobohizan led by the foremost senior, would weave a slow procession through the fields chanting prayers to Bambaazon. A male warrior would walk ahead of this group waving a sword in the air, to ward off any evil that might try to disrupt the ritual. The food offered must be of the best quality. When the spirits come, only the Bobohizan will be able to feel their presence. The spirits will find, neatly laid out for them on banana leaves, the choicest chicken meat, eggs, betel leaves and pinang (areca nut), tobacco and kirai ("rollie"). The finest tapai or rice wine is offered to the spirits.

A second offering arranged in a winnowing tray is placed on a specially built bamboo platform. This is for the spirits to bring back to the spirit world to feed those creatures that would otherwise feed off the padi. Pesta Kaamatan around the state culminates in the state level celebrations on May 30 and 31 every year with Magavau being enacted indoors before the celebrations begin.

Hinava

Hinava is most probably the most well known traditional dish in Sabah. Popularized by the Kadazandusun community, Hinava is made of fresh raw tenggiri (mackerel fish), which is filleted and thinly sliced; mixed with sliced chili, ginger, diced red onions, grated Bambangan seed, salt and set with a few squirts of lime juice.

Sometimes, slices of raw bittergourd are also added. If you don’t like fish, you can also substitute the mackerel with either prawn or squid. Hinava can be found in most traditional Kadazandusun restaurant, but of late, it has also been making its way to hotel buffet tables or served during special events and functions. Have it with white rice or on its own as a salad dish.

Pinasakan sada

Pinasakan sada, otherwise simply known as Pinasakan, is a traditional Kadazandusun dish of braised basung fish mixed with takob akob (a tangy wild fruit mainly harvested for its skin), fresh turmeric, salt and slices of Bambangan (optional). Pinasakan is another type of preserved food and is good to be eaten sans heating for days at a time. You can find Pinasakan at most traditional cuisine restaurants.
Pinasakan goes well with white rice or ambuyat and a dash of sambal.

Wor tip



Wor tip is a type of dumpling that is done in a special Sabahan style. The dumpling itself is chewy but the skin is not too thick, and when pan fried in shallow oil, gives a crunchy texture and is faintly burnt around the edges. The fillings are stir fried first, and they are made out of minced meat (pork or chicken), shallots and a blend of herbs and sauce. The fillings share the same texture as that of minced meat in Bolognese pasta sauce, albeit a little dryer but packed with exotic fragrance.