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 rice-
alcohol.

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.