Borneo Recipes

Borneo cuisine from the Malaysian states of Sabah and Sarawak features the indigenous culinary traditions of Kadazan-Dusun, Iban, and Bidayuh peoples alongside Malay, Chinese, and Filipino influences. The cooking is distinguished by unique jungle ingredients including bambangan (wild mango), dabai (Sarawak olive), and hinava (raw fish cured in lime juice). Sago and rice are staple starches, and fermentation plays a key role through ingredients like tuhau (wild ginger) and nonsom (fermented fish). Signature dishes include Sarawak laksa, hinava, manok pansoh (chicken cooked in bamboo), and tuaran mee.