Delicacies - Menu for January 2000
HINAVA TINGII - TONGIRI
fish - Kadazandusun dish, Sabah)
- 2 ½ katis fish flesh
- 1 ½ cup fresh lime-juice
- 4 5 tablespoon dried grated bambangan seeds
- 2 inches size bitter got
- 4 5 red chillies
- Salt to taste
1. Prepare fish by washing it well,
remove the bones and intestines, take only the white flesh and skin of the fish. With a
sharp knife, cut it into small pieces, the size of the peanut or finer.
2. In a bowl, add the salt to the fish
flesh and leave for 1 minute for the salt to settle.
3. Pour in the lime juice and mix well
with the fish-flesh. Add all the other ingredients in and mix well, wait for 10 minutes
Note: This dish is eaten raw, and it is very important to have
all ingredients fresh and clean before preparation.
Contributed by Ms. Yoyon, Kota
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