Makanan Tradisional Orang Sabah.

[idul]

sia rasa org kdm mimang paling suka mak tu payau...hihihi...tiada tandingan tu...tambah ag sama tu bambangan trus tidak igt dunia ooo

[KiCkOutPTI]

At last, jumpa juga saya images makanan tradisional orang Bajau dari sebelah Pantai Timur. So saya kasi features 3 makanan dan harap yang pro dan arif pasal makanan-makanan ni buli kasi explain sikit.

PUTU

Makanan ruji orang Bajau zaman dulu-dulu. Di makan secara combo dengan kinilaw/hinava, kima atau yang sewaktu dengannya. Makan time panas-panas, baru tu aroma sama taste kluar.

TEHE-TEHE

Landak laut. Dimasak dengan nasi dan makan secara combo. Ntah buli makan sama curry atau tidak?

TEHE-TEHE

Isi dalam tehe-tehe ialah nasi. Saya rasa buli modify ni makanan tambah ikan atau daging dalam tu landak laut instead of nasi saja. Lagi best saya rasa. Just imagine meatball yang di dalam dia ada cheese atau telur. Apa-apa pun, yang ni memang unique .

LATOK

Rumpai laut/seaweed. Memang sedap di makan.

[KiCkOutPTI]

Masakan orang chinese yang paling glamour di Sabah, kon-lou mien ataupun yang orang Sarawak panggil mee kolok. Dua-dua ni sama saja, teda beza. Yang kasi beza, tukang masak dia yang hebat. Makin tua tukang masak dia, makin sedap lah kon-lou mien dia. This noodle depends on its texture and the mixture of the sauce that goes with it. The char-siew porks are added to comply with the basic taste of the noodle (But sometimes you get horrible char-siew). So it's all about the texture and the sauce. For me, its the perfect, cheapest and delicious noodle in the world (We don't talk about the high quality pasta here that cost you around $30-40). I tried the Semenanjung kan-lou wantan mee before (in KL, JB, Perak and Penang), they were kinda out of texture and they always taste so sweet. Maybe the cooks are too busy with modernization.

KON-LOU MIEN -- Type A

Yang ni, kon-lou mien dia paling banyak meat. Dari char-siew, yellow-skin pork (lupa nama chinese ni pork) hinggalah minced beef. Tapi tu noodle punya texture nampak flat.

KON-LOU MIEN -- Type B

Yang ni nampak perfect texture dia (Macam lah saya tau masak ).

Bah mari kita try cari di mana tempat yang masak kon-lou mien paling sedap di Sabah. Kalau saya, di kedai Gaya Street (lupa nama dia), yang ada jual tu Seremban style BBQ baked bun. Kalau di Penampang paling fail saya rasa di seluruh Sabah especially di Donggongon. Ntah lah, dari tukang masak sampai lah tu rasa makanan, bidak rasa dia (Telampau focus daging bakas masak curry mungkin durang punya cook).

Sources: First image -------------- http://www.penangfaces.chanlilian.net (This guy knew about the restaurent that I mentioned before)
Second image ------------ nileeysphere.blogspot.com

[Edwino]

Masakan orang chinese yang paling glamour di Sabah, kon-lou mien ataupun yang orang Sarawak panggil mee kolok. Dua-dua ni sama saja, teda beza. Yang kasi beza, tukang masak dia yang hebat. Makin tua tukang masak dia, makin sedap lah kon-lou mien dia. This noodle depends on its texture and the mixture of the sauce that goes with it. The char-siew porks are added to comply with the basic taste of the noodle (But sometimes you get horrible char-siew). So it's all about the texture and the sauce. For me, its the perfect, cheapest and delicious noodle in the world (We don't talk about the high quality pasta here that cost you around $30-40). I tried the Semenanjung kan-lou wantan mee before (in KL, JB, Perak and Penang), they were kinda out of texture and they always taste so sweet. Maybe the cooks are too busy with modernization.

KON-LOU MIEN -- Type A

Yang ni, kon-lou mien dia paling banyak meat. Dari char-siew, yellow-skin pork (lupa nama chinese ni pork) hinggalah minced beef. Tapi tu noodle punya texture nampak flat.

KON-LOU MIEN -- Type B

Yang ni nampak perfect texture dia (Macam lah saya tau masak ).

Bah mari kita try cari di mana tempat yang masak kon-lou mien paling sedap di Sabah. Kalau saya, di kedai Gaya Street (lupa nama dia), yang ada jual tu Seremban style BBQ baked bun. Kalau di Penampang paling fail saya rasa di seluruh Sabah especially di Donggongon. Ntah lah, dari tukang masak sampai lah tu rasa makanan, bidak rasa dia (Telampau focus daging bakas masak curry mungkin durang punya cook).

Sources: First image -------------- http://www.penangfaces.chanlilian.net (This guy knew about the restaurent that I mentioned before)
Second image ------------ nileeysphere.blogspot.com

sasau..

[evanshill]

i can't wait to blk sbh

[adytwu]

looks yummy! can I have some...

gambar masakan tidak sama dengan penerangan..tidak kelihatanpun bambangan di dlm hinava tersebut..apa yg saya dpt lihat hirisan peria...

[adytwu]

asam pedas bukanlah makanan tradisi sabah...ini cuma menu yg diperkenalkan di hotel..asam pedas ekor tersebut di adptasikan dari masakan asam pedas thailand

It took me 1 hour to finalize the image of this Sabah great dish. Other images look like low-class versions of this dish. Well, here we go. Oxtail Assam Pedas is a sour and spicy stew that was introduced by Chef Suparman Yahya decades ago. The oxtail, cooks to perfect tenderness with tamarind and special herbs, is simply irresistible. Its rich red color and majestic taste is beyond anyone imagination . Sorry guys, saya ni mimang tida pandai describe pasal makanan but pasal oxtail assam pedas, every Sabahan should be proud of it. Mimang sedap dan kalau mo yang the best, pi cari creator dish ni di Shangri-La Tanjung Aru resort (If he still works there).

Oxtail Assam Pedas

Special thanks to kk-food.blogspot.com for the image. I used it without the owner permission. Hopefully, she won't get mad. Also, to The Star Online-kuali for the facts.
http://kuali.com/flavours/review.asp?fi ... recfeature
http://kk-food.blogspot.com/2009/02/oxt ... -roof.html

Kuih Penjaram


Kuih daripada suku kaum Bajau. Memang sedap di makan especially yang dimasak oleh yang pakar pembuat kuih ini.

Source: http://easysabahfoods.com/index.php?opt ... &Itemid=30

[KiCkOutPTI]

looks yummy! can I have some...

gambar masakan tidak sama dengan penerangan..tidak kelihatanpun bambangan di dlm hinava tersebut..apa yg saya dpt lihat hirisan peria...

Susah saya mo jawab, adytwu. Saya pun bukan pernah nampak atau makan hinava. Tapi kalau ikut recipe dari link tersebut, mesti ni hinava ada bambangan.

[KiCkOutPTI]

asam pedas bukanlah makanan tradisi sabah...ini cuma menu yg diperkenalkan di hotel..asam pedas ekor tersebut di adptasikan dari masakan asam pedas thailand

I know that the origin of oxtail asam pedas is not from any part of Sabah but it's very important for you to notice that the oxtail asam pedas by Chef Suparman is far different from the original recipe. I would rather call it the Sabahan style .

[v madone]

Woi,melelelele sua air liur sa..Wah,sadap tu kon lao mian ama sasaunya..haha!!But me paling suka makan hinava la..habis tu satu mangkuk bsar sa makan..Memang asadap kopizo..

[MINGKUNTAU]

Atukoi....bikin lapar tingu semua tu makanan kamurang....

[edwardjohn]

Hi,
Sapa pernah makan sub umbut kelapa> sedap oo kalu masak sup wogok ka apa2 lah..tapi saya lupa sudah macamana caranya. Bah..bagi petua ya..

[landoi]

Aallalala...lapar sia tinu ni tau...odoi my heart..

[Salou]

Makanan 'Latok' saya tidak pernah cuba. Macam mana rasa diani, tawar ka, masin ka..?

[guntap]

KON-LOU MIEN -- Type A

Yang ni, kon-lou mien dia paling banyak meat. Dari char-siew, yellow-skin pork (lupa nama chinese ni pork) hinggalah minced beef. Tapi tu noodle punya texture nampak flat.

KON-LOU MIEN -- Type B

Yang ni nampak perfect texture dia (Macam lah saya tau masak ).

huh...daging merah tu yg....babsss kaitu....