Latok is a type of seaweed found in Sabah and Philippines. The locals love it as it full of nutrients and tasty.

The
“grapes” pop inside your mouth when eating it and some even call it as green cavies. There are many ways to eat it.
You can mix with tuna flakes, add chopped onion to combine. and dress them up with lime juice and chilies or eat it
with belacan and chili.
Latok can be found at Sinsuran Night market and you have to clean it properly before eating as it’s very salty.
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Bambangan
Bambangan is a type of wild mango that comes with a distinct (not necessarily bad) smell.
Unlike the normal mango, Bambangan has a thick brown skin. While it is delicious when ripe,
Bambangan is normally harvested raw to be pickled using salt mixed with grated Bambangan
seed and slices of chili. Other than pickled, raw Bambangan can also be cooked with basung
fish, as the Kadazandusun people of Sabah like to add a little bit of tang to their food.

Bambangan can be found at most tamu market or vegetable markets. Pickled Bambangan goes
really well with plain white rice and deep-fried fish, while sliced Bambangan with fish in clear
soup is delicious to be eaten alone with white rice or accompanied with a dash of sambal. Want
to know the best way to enjoy? Eat with your hands!
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Pinasakan
Pinasakan sada or sometimes known simply 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.

You can find Pinasakan at most traditional cuisine restaurants; otherwise, preparing it is very
easy as well. All you need to do is to braise the basung fish together with all ingredients and boil
until the broth reduces to half the original volume (pasakan means cooking with very little
water). Pinasakan goes well with white rice or ambuyat and a dash of sambal.
Ambuyat
Ambuyat is a traditional Bruneian dish that is derived from the interior trunk of the sago palm.
On its own, the Ambuyat is simply a bland starchy blob which is similar to the tapioca starch, but
it goes well when eaten with tangy, spicy or salty accompanying dish such as the Pinasakan
and Bambangan.
Ambuyat is prepared by mixing the sago starch powder with boiling water. As the sago starts to
coagulate, use a pair of bamboo fork or wooden chopsticks to roll the starch around the prongs,
dip into accompanying dish and munch. Voila!
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 bitter gourd 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.