Sabahan cuisine


Sabahan cuisine

Sabahan cuisine is a fusion of various cultures including Malay, Chinese, and indigenous Bornean. It is characterized by the use of fresh seafood, herbs, and spices. The cuisine is also heavily influenced by neighboring countries such as the Philippines and Indonesia. Sabahan cuisine is known for its spicy and flavorful dishes.

Spicy, Sour, Sweet, Savory
Grilling, Stir-frying, Steaming, Boiling

Typical ingredients

Seafood, Rice, Coconut milk, Turmeric, Ginger, Lemongrass, Chili, Belacan (shrimp paste), Tamarind, Pandan leaves, Various herbs and spices

The most popular Sabahan dishes include hinava (raw fish salad), bosou (fermented fish), and sinalau bakas (smoked wild boar).

More cuisines from this region...

Malaysian Chinese cuisine, Malay cuisine, Eurasian cuisine of Singapore and Malaysia, Arab cuisine, Malaysian Indian cuisine, Peranakan cuisine, Sarawakian cuisine


Sabahan cuisine has a rich history dating back to the pre-colonial era. The cuisine has been influenced by various cultures including the Bruneian, Chinese, and British. The indigenous Kadazan-Dusun people also have a significant influence on the cuisine. Sabahan cuisine has evolved over time and continues to be a popular cuisine in Malaysia.

Cultural significance

Sabahan cuisine is an important part of the Sabahan culture and is often served during festivals and celebrations. The cuisine is also popular among tourists visiting the state.

Health benefits and considerations

Sabahan cuisine is generally healthy as it uses fresh ingredients and minimal oil. However, some dishes may be high in sodium and calories.