SIOPON

Kadazan culture is heavily influenced by the farming of rice, culminating in various delicacies and alcoholic drinks prepared through differing home-brewed fermentation processes. Tapai and lihing are the main rice wine variants served and consumed in Kadazan populated areas, and are a staple of Kadazan social gatherings and ceremonies.Place the bamboo straw provided firmly into the rice lump, preferably with one swift insertion rather than having to pull it back up again, so as not to break the rice lump.The actual way to drink the siopon is first to sip the potent fluid in the jar (called tapai) until the fluid level comes off contact with the plastic sheet, that’s about the equivalence of a cup of tapai. A cup of clean water is then refilled into the jar. So as the process is repeated, the potency of the tapai will taper off until it becomes tasteless. When does that happen I don’t know. My guess is that 1 jar of siopon could actually give out up to 5 jars of potent tapai. That’s a lot of refilling to do.Jar is called “tempayan” in malay or “tajau” in local dialect: to be true KadazanDusun…or better still: Pokok Tajau…I forgot the other names..siopon?

RANDAMAN LIQUER

   Randaman Liquer were made from 44 types of plant roots to produce a smooth and a crispy flavor liquer. This liquer can only be found in Sabah,Borneo,Malaysia

Baked Fruitty Pudding

Less Sweet | Soft | Best serve with Vanilla Sauce

Umai Kasam Ambal

Pekasam Ikan Sultan

This fish is fermented with blended roasted rice. it has a mild sour taste and a crispy texture when it is fried. 

Daun Bandung dengan Kerepek

Tapioca Leaf with Crisp Pork Skin

Nin Koe *

This is a traditional Chinese New Year delicacy. it will keep for an indefinite period if sliced and then dried in the sun. there are two good ways of serving it. One, steam and roll it in white grated coconut, seasoned with a pinch of salt. the other ways is to fry it with slices of yam or sweet potato in a batter, as in pisang goreng (Banana Fritter)

Kuih Bakul

250g glutinour rice flour

250ml water

275g granulated sugar

Banana leaves, scalded

Any round tins (recycle empty round fruit cans)

1. Line tin with banana leaves, make sure that the leaves fold over the rim of the tin and secure with a piece of string

2. Put sifted glutinous rice flour in a mixing bowl, add water to form a soft dough. add sugar, mix well until the sugar is completely dissolve.Leave aside to rest for 15 minutes

3. Pour batter into tin (half full). Steam over boiling water for 7-8 hours on medium heat. Replenish water for steaming regularly, with hot boiling water

4. wrap the lid of the steamer with a sufficient big piece of muslin cloth to prevent water from dripping into the cake surface. when cake is done it should turn brown. Leave cake in the tin for a day before taking it out.