Inside Internet at

inside borneo

[an error occurred while processing this directive]

Please visit our sponsor

Experience Borneo Electronically at

e-Borneo's Main PageBorneo ToursBorneo HotelsTravel BorneoBorneo ServiceContact Borneo


Inside Borneo

Local News

Sports News

Local Weather

Fast Facts & Figures



Legends & Myths

Local Leisure


Books & Music

Borneo Web Poll

Hot Borneo Links

Our Sponsor

[an error occurred while processing this directive]

Delicacies - Menu for December 1999


(Borneo Chinese Dish)


(Kai Choi - sayur ham choi = sayur pahit)

  • cuci dan rendam sayur 'satu-satu pokok' ke dalam satu besin air biasa selama 2 jam
  • gantung sayur tersebut misalnya : sabtu buat - ahad petang boleh ambil pastikan tiada lagi air menitis
  • potong sayur tersebut kira kira 1 inci
  • bahagian batang sayur tersebut harus di letak didalam mangkuk (ceramic) sebelum daunnya
  • tutup mangkuk tersebut dengan sebuat piring kecil (ceramic)
  • masukkan air panas di sekeliling mangkuk tersebut selama dua kali jangan sekali-kali buka tutupnya
  • ambil kain letak di sekeliling mangkuk tersebut
  • ambil sebuah plastic pastikan plasticnya tidak berlubang
  • letakkan ke dalam plastic tersebut (ahad buat- isnin ambil)

Contributed by Ms. Annie Chong, Kota Kinabalu, Sabah


(Preserved 'Bambangan' Fruit - Kadazandusun dish, Sabah)



  • 10 Bambangan Fruits
  • 8 Bambangan seeds
  • 1 Kati salt


Prepare the fruit by slicing off the brown skin only. Leave the inside skin intact. Wash and cut the flesh into slices.

Remove the hard skin covering the seed and take only the soft seed’s flesh inside. Grate the seeds finely.

In a bowl, mix together the sliced ‘Bambangan’ flesh and its grated seeds with salt.

Put a clean jar and cover tighly, leave if for 7-10 days before it is ready to be serve.

Note; When preserving the fruit, make sure the fruit is not too ripe.  Use unripe or half-ripe fruit only.

Contributed by Ms. Yoyon, Kota Kinabalu, Sabah


(Preserve Fish (Talapiah) - Kadazandusun, Sabah)


What you need: 1 kati fish; 15 dried panggi-seeds; 3 cups cooled white rice; and 6 – 8 table spoon salt.


  • Clean fish of scales and intestines. Wash and drain well. Cut into 2 inches long, if fish is big or cut into half.
  • Season fish with salt and mix in the cooled white rice.
  • Break open the’Panggi-Seeds’, scape off the dried flesh and pound to a semi-smooth powder, mix it with the meat.
  • Put the mixture in a tight covered jar and leave for 10 –12 days before it is ready.

Contributed by Ms. Dida R., Inanam, Sabah

Back To Main Delicacies Page

Submit your contribution to Borneo Delicacies


Footer Other Pages




Borneo Tours  - Sabah Tours -  Sarawak Tours  -  Brunei Tours  -  Borneo All-Inclusive Tours   -  Borneo Map   - Borneo Destinations   - Borneo Hotels   -  Sabah Hotels   -  Sarawak Hotels   -  Brunei Hotels   -  Borneo Weather   -  Custom Borneo Tour  -  Travelogue  -  Tropical Vacation - Adventure Vacation - Eco & Nature Tour - Wildlife Tour - Scuba Diving Vacation  - Info Borneo


HomeAbout UsSite Map | Announcement | Bookmark UsDisclaimerPrivacy Policy | Copyright | Contact

Copyright and ™ 1999-2014   All rights reserved worldwide