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Delicacies - Menu for November


(Hinava Tuhau)



1 kati tuhau

cup lime-juice

2-4 red onions – sliced

2-3 red chilies – sliced salt


  1. Prepare the ‘tuhau’ by taking off the hard skin. Use only the soft flesh inside. Wash and cutinto inch long. Put in a mortar and pound finely

  2. In a bowl, add to the pounded ‘tuhau’, the lime-juice, the red chilies, the red onions and salt, and mix well,

  3. Serve with other dishes

Note: vinegar can be used instead of lime juice.

Contributed by Angela L., Penampang, Sabah

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