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Hinava
Hinava is a traditional native dish of the Kadazan-Dusun people in the state of Sabah. It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. While the Kadazan are famous with their ''Hinava tongii''. See also * Kinilaw, a similar dish from the Philippines * Ceviche Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are ... * List of raw fish dishes References External links Hinava Ginapan(Kadazan-Dusun) Malaysian cuisine Uncooked fish dishes {{Malaysia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Ethnic Malays, Malays, Chinese Malaysian, Chinese and Indian Malaysian, Indians. The remainder consists of the Dayak people, indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian cuisine, Indonesian, Filipino cuisine, Filipino and indigenous Bornean and Orang Asli, with light to heavy influences from Arabian cuisine, Arab, Thai cuisine, T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sabah
Sabah () is a state of Malaysia located in northern Borneo, in the region of East Malaysia. Sabah borders the Malaysian state of Sarawak to the southwest and the North Kalimantan province of Indonesia to the south. The Federal Territory of Labuan is an island just off Sabah's west coast. Kota Kinabalu is the state capital city, the economic centre of the state, and the seat of the Sabah state government. Other major towns in Sabah include Sandakan and Tawau. The 2020 census recorded a population of 3,418,785 in the state. It has an equatorial climate with tropical rainforests, abundant with animal and plant species. The state has long mountain ranges on the west side which forms part of the Crocker Range National Park. Kinabatangan River, the second longest river in Malaysia runs through Sabah. The highest point of Sabah, Mount Kinabalu is also the highest point of Malaysia. The earliest human settlement in Sabah can be traced back to 20,000–30,000 years ago al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadazan People
The Kadazans are an ethnic group indigenous to the state of Sabah in Malaysia. They are found mainly in Penampang on the west coast of Sabah, the surrounding locales, and various locations in the interior. As a result of integration in culture and language, as well as for political initiatives, the new term "Kadazan-Dusun" was created to combine the two "Kadazan" and " Dusun" groups. Together, they are the largest ethnic group in Sabah. Kadazan-Dusun has been recognised as an indigenous nation of Borneo with documented heritage by the United Nations Educational, Scientific and Cultural Organization (UNESCO) since 2004. Origins of the term 'Kadazan' An extensive research was carried out bGundohing Richard Francis Tunggolouentitled, ''The Origins and Meanings of the terms "Kadazan" and "Dusun"''. The article explains in detail on the origins of the Kadazan term. Is it believed that there is evidence to suggest that the term has been used long before the 1950s. The Bobolians o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Raw Fish Dishes
This article is about raw fish or shellfish. It includes marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserved). __TOC__ Raw fish dishes Health concerns Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites. Traditionally, fish that live all or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see sashimi article) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadazan-Dusun
Kadazan-Dusun (also written as Kadazandusun or Mamasok Kadazan-Dusun) also less-known as "Mamasok Sabah" are two indigenous peoples of Sabah, Malaysia—the ethnic groups Kadazan and Dusun. The Kadazandusun is the largest native group of Bumiputra in Sabah. They are also known as "''Mamasok''", which means "''originals''" or "''indigenous people''". Most of the Kadazan-Dusun tribes believed they are descendants of Nunuk Ragang people. Kadazan-Dusun has been recognised as an indigenous nation of Borneo with documented heritage by the United Nations Educational, Scientific and Cultural Organization (UNESCO) since 2004. Kadazan-Dusun is also recognised as a bumiputera group in Sabah that has its own special rights from land rights, rivers, to maintaining customs. Several organisations have been established to safeguard the privileges of Kadazan- Dusun in Malaysia and one of them is Pertubuhan Kadazan- Dusun Murut (KDM) Malaysia based in Donggongon, Penampang, Sabah, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceviche
Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are also added . Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Benson et al. ''Peru'' p. 78 Ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana. Harrison, ''Beyond Gumbo'', p. 85 The dish is popular in the Pacific coastal regions of western South America. González and Ross, ''Entre el comal y la olla: fundamentos de gastronomía costarricense'', p. 171 The origin of ceviche is from the ancient Moche culture, which today corresponds to the modern day country of Peru. The technique of macerating raw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinilaw
''Kinilaw'' ( or , literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to Denaturation (biochemistry), denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. ''Kinilaw'' dishes are usually eaten as appetizers before a meal, or as finger food ( tl, pulutan) with alcoholic drinks. ''Kilawin'' is a meat, meat-based preparation method quite similar but not the same as ''kinilaw'', though the names can sometimes be used interchangeably. It is more common in the northern Philippines and uses Blanching (cooking), blanched and lightly Grilling, grilled meat (not raw). Description The most common ''kinilaw'' dish is ''kinilaw na isda'' ("fish ''kinilaw''") prepared using raw cubed fish mixed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
States And Federal Territories Of Malaysia
The states and federal territories of Malaysia are the principal administrative divisions of Malaysia. Malaysia is a federation of 13 states (''Negeri'') and 3 federal territories (''Wilayah Persekutuan''). States and federal territories Eleven states and two federal territories are located on the Malay Peninsula, collectively called '' Peninsular Malaysia'' (''Semenanjung Malaysia'') or ''West Malaysia''. Two states are on the island of Borneo, and the remaining federal territory consists of islands offshore of Borneo; they are collectively referred to as '' East Malaysia'' or Malaysian Borneo. Out of the 13 states in Malaysia, 9 are monarchies. States Federal Territories Governance The governance of the states is divided between the federal government and the state governments, while the federal territories are directly administered by the federal government. The specific responsibilities of the federal and the state governments are listed in the Ninth Schedule o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swordfish
Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of , and exceptionally up to depths of 2,234 m. They commonly reach in length, and the maximum reported is in length and in weight.Gardieff, S. Swordfish.' Florida Museum of Natural History. Accessed 26 December 2011 They are the sole member of their family, Xiphiidae. Taxonomy and etymology The swordfish is named after its long pointed, flat bill, which resembles a sword. The species name, ''Xiphias gladius'', derives from Greek (''xiphias'', "swordfish"), itself from (''xiphos'', "sword") and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pullman Loaf
The Pullman loaf, sometimes called the " sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is '' pain de mie'', or, less commonly, ''pain anglais''. European breadmakers began using square lidded pans in the early 18th century to minimize crust. Railway service pioneer George Pullman chose the loaf for use on his Pullman railcars for efficiency reasons. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen. See also * Bread pan (kitchen utensil in which bread is baked) * Sandwich bread * Sliced bread, with the whole loaf of bread sliced at once by machine, first used in 1928 References {{American bread Yeast breads American breads Loafs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
