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Hinava is a traditional Kadazan-Dusun dish of raw fish cured in lime juice. Typically, firm fleshed white fish like mackerel (hinava sada tongii) is marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried seed of the bambangan fruit. Optional additions may include sliced bitter gourd.
A salad of pickled tea leaves with fried peas, peanuts and garlic, toasted sesame, fresh garlic, tomato, green chili, crushed dried shrimps, preserved ginger and dressed with peanut oil, fish sauce and lime. Nga baung thoke: ငါးပေါင်းသုပ် Mon Mixed vegetables and prawn, wrapped in morinda leaves and banana leaves outside.
Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a ...
Typically, firm fleshed white fish like mackerel (hinava sada tongii) is marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried seed of the bambangan fruit. Optional additions may include sliced bitter gourd. Hinava may also be made with prawns (hinava gipan).
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Fish, lime juice, bird's eye chili, red onion, salt: ... It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. [2]
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A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli. Jemput-jemput: Malay A traditional Malay fritter snack made from flour before frying. It is usually round in shape and tends to vary in size. Mendoan: Central Java Deep fried battered tempeh, cooked lightly in a short time resulting in a limp ...
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