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.