Noonsom Sabah

Noonsom Bambangan(Bambangan Fruit)

Noonsom is one of a special traditional meal for the tribe Kadazan-Dusun , Sabah , also known as citrus in Malay. There are several types Noonsom in Kadazandusun cuisine, one of the most popular is Noonsom Sada (Fish), Noonsom Bambangan (fruit) and Noonsom Tuhau (side dish).

Noonsom Sada - Fish used was kind of freshwater fish, cleaned and preserved using Pangi pulp (crushed), rice and salt.

All the materials are mixed and filled into bottles / small tajau and leave it for ten or twelve days before serving.

Noonsom Bambangan - Fill Bambangan sliced ​​fruit and seeds mixed with the grated Bambangan and a little salt.

When all the ingredients are mixed, fill into bottles or small tajau and leave it for a week before eating.

Noonsom Tuhau - Fill Tuhau (a plant) sliced ​​and pickled with vinegar , salt and cayenne pepper.

When all the ingredients have been mixed, fill up the bottles and leave a few minutes before serving.

Noonsom Tuhau(Vegetable)

Hinava (Fish Salad)

Hinava or Hinava Ginapan is one of the traditional dishes special to tribes Kadazan-Dusun , Sabah , and may be regarded as a food of the most popular among the Kadazan-Dusun.
It is a dish made ​​from fresh fish meat mixed with beans Bambangan the grated fruit, red chillies, ginger , onion, lime cotton and salt .
The fish will not be cooked because it will cook with lemon juice extraction using either lime or calamansi (resembling shushi).
There are many different types of fish that can be used, but usually the fish mackerel, shark, although the content can also be used. Additionally contents squid or shrimp can also be used for the preparation of this Hinava.
Hivana usually a special dish during Tadau_Kaamatan . In addition, it is also a special dish on important occasions such as for wedding, engagement etc..