Makanan Tradisi Kadazan Dusun

MAKANAN TRADISI KADAZAN DUSUN Butod

Butod adalah sejenis ulat yang hidup di dalam pokok rumbia yang telah reput.Butod biasanya memakan batang rumbia yang reput. Bagi penggemar makanan exzotik, makanan seperti ulat rumbia ini adalah makanan yang istemewa kerana mempunyai khasiat protien yang tinggi. Proses untuk mendapatkan ulat rumbia ini bukanlah mudah kerana pokok rumbia mestilah ditebang terlebih dahulu untuk dijadikan tempat bertelur oleh "indungnya". Proses ini biasanya memakan masa kira2 sebulan atau lebih selepas pokok rumbia atau "polod" ditebang. Kita biasanya akan mengetahui batang rumbia itu mempunyai "butod" dengan cara mendengar atau melihat adanya "indung" berterbangan di kawasan itu.Butod biasanya akan mengeluarkan bunyi apabila memakan batang rumbia tadi.Butod bolehlah dimakan mentah2 tetapi harus dibersihkan terlebih dahulu atau dimasak. Biasanya butod akan ditumis dengan minyak sehingalah garing.Butod yang telah dimasak sangat sedap dihidangkan dengan nasi panas atau bagi kebiasaan kaum kadazan dusun butod seringkali dijadikan "pusas" dalam upacara keramaian.

Lihing In the making of lihing (Kadazan-Penampang for Rice Wine), nothing but ‘pulut’, glutinous rice rich in sugar, and natural yeast, called ‘sasad’ and also made from rice, enter the preparations. Sometimes, lihing is referred to as hiing (certain Dusun languages), and others call it kinomol, segantang, kinarung, kinopi, linahas, and even tapai. They are all different (but always fermented, rice-based) beverages. Tapai proper is actually wine made from the tuber of the cassava plant, the preferred party drink of the Murut. To add to the confusion, the Iban of Sarawak call their rice wine tuak, which must not be confused with Sabahan talak, which is ricealcohol. Rice wine accompanies all Kadazandusun celebrations and rites, and at a Murut party there will be rows upon rows of jars with fermented cassava tapai. It is an integral part of the lives of Sabah's ethnic groups, and depending on where you are there are various ways of enjoying this drink: from bamboo or, more contemporary, plastic cups, or through a bamboo straw - and even that one comes in a modern version: a thin plastic hose.

Pinasakan ingredients: fish,bambangan/ mango, salt, water,chilli,turmeric (kunyit)

How to make : The fish is gutted and cleaned and lined up in a work. Salt is then sprinkled on it as well as other ingredients like young mango fruit cut into slices or young bambangan fruit. After that water is poured on it with a dash of cooking oil and then it is left to cook. It should be cooked until the water dry. By that time, the fish should be soft. It is then eaten with rice.

Bambangan Another dish from Sabah which has very unique flavour is "Bambangan". The iban people in Sarawak call it - " mawang". Bambangan is a type of wild mango with brown skin and a somewhat pungent smell. This is not eaten fresh as a fruit but made into a pickle or cooked with fish for a distinctive flavour. Nevertheless, some iban people like to eat it as fruit. Bambangan is one of the kadazan dusun people's choices for a sour tang to their food. Sometimes, the mango is fried with onion and chilli and served as a side-dish or sambal. The Bambangan also can mixed with grated seeds to make the flavour more delicious! You can get your Bambangan at "tamu" markets or street markets in Sabah. Don't miss this speciality when you come to Sabah! HOW TO MAKE A HOMEMADE NOONSOM BAMBANGAN

INGREDIENTS: 5 bambangan fruits (bacang) ripe 2 cloves/seed bambangan Salt

50 gm red chilli

20 gm chilli

Method: Peel the bambangan fruit. Take the contents only. Cut lengthwise measuring half an inch. Shopping bambangan seeds and take its contents. Rought grated. Red chillies split in two. Mix all ingredients and mix well. Store in an airtight bottle for a week before they can be eaten. Eaten with grilled fish or salted fish.