HINAVA ( RAW FISH SALAD )

This is most popular food of the Kadazans

people from Borneo, now this place is called

Sabah, east Malaysia

INGREDIENTS: 

600g raw tuna or mackerel ( cut into strips)
120 ml lime juice /vinegar
3 to 4 small red shallots, sliced or chopped finely
2 inches young ginger, finely julienned
2 large chilies, cut into fine strips
5 bird’s eye chilies, cut finely (green & red)

1 small bitter gourd (cut into strips &

marinated in salt for few minutes )

Salt & sugar to taste

METHOD:

Mix the sliced bitter gourd with salt to reduce its

bitterness & rinse with water.

Marinate the fish with the lime juice / vinegar

for 10 minutes. 

Mix all ingredients together.

 

Chill in fridge till ready to eat.

Hinava is a well-known dish among the Kadazandusuns. Hinava is actually raw fish salad. The mackerel is the best choice of fish for this dish. The hinava uses the sour juice of local limes as a marinade. A veritable side entry, the hinava has been seen served at fine eating establishments.

KEK LUMUT ( STEAMED MOSS CAKE )

250g butter 

3/4 cup castor sugar 

4 large eggs

1  cup plain flour 

1/4 cup sweet condensed milk 

1/2 cup Horlicks 

1/2 cup of Nestum (baby cereal) 

1/2 cup of Kaya (coconut jam)

1 tsp Pandan juice (screw pine leaves)

1 tsp vanilla essence 

A little drop of green color (food coloring)

METHOD:

Preheat the steamer. 

Beat the butter and sugar until creamy and fluffy.

Add in the egg one at a time.

Do not over beat because it will make your cake dry. 

Add in the Kaya together with the milk, pandan

juice & vanilla essence.

Beat until all mixed and combined together. 

With a lower speed, add in the flour,

Nestum, Horlicks a bit at once.

After the mixture's well combined, drop green color.

Grease the baking pan with butter & pour all

the mixture in.

Cover with aluminum foil. 

                                                   

Steam for 3-4 hours or until cooked.

Do not open the steamer lid before 1 hour.

It's better to check the water level after 2

hours & make sure you add hot water instead

of cold water.

STUFFED SPICY CRAB SHELLS

Oil for deep frying

INGREDIENTS:

4 crabs

(Cook the crabs in boiling water.

Extract meat from the body &

claws & shred finely)

120 gm minced meat

1 shallot chopped

2 cloves garlic chopped

1 piece young ginger chopped

1 stalk coriander leaves chopped

1 red bird’s eye chili chopped

1 green bird’s eye chopped

½ cup thick coconut milk

2 tbsp corn starch

1 egg lightly whisked

Salt & pepper to taste

METHOD:

Mix all the above ingredients in a

bowl & mix thoroughly .

Transfer the mixture into the crab shell &

place in a steamer for 30 minutes.

Remove, set aside & allow to cool.

Just before serving, heat up oil & deep-fry

the stuffed crab shell until golden brown.

Serve with chili sauce /tomato sauce or

sauce of your choice.

CHOCOLATE BROWNIES WALNUT CAKE

1/2 cup butter, melted

1 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup flour

1/3 cup unsweetened cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

CHOCOLATE WALNUT ICING:

1 1/3 cups confectioners' sugar

3 tablespoons butter

2 tablespoons cocoa

2 tablespoons milk

1/4 teaspoon vanilla

METHOD:

In a large mixing bowl, blend butter,

sugar & vanilla. 

In a small bowl, combine flour, cocoa, baking

powder & salt, gradually blend into wet mixture.

Stir in walnuts, spread batter in lightly greased &

 floured 8 or 9 inch square pan.

Bake at 350° for 20 to 25 minutes, or until brownies

just begin to pull away from sides of pan.

Prepare icing and frost while brownies are still warm.

ICING:

Place powdered sugar in medium mixing bowl.

Melt the 3 tablespoons of butter in a small

saucepan over low heat, stir in 2 tablespoons

of cocoa, blending until smooth. 

Add milk, stir constantly over low heat until

 mixture has thickened slightly.

Pour hot mixture over the powdered sugar, beat

until smooth, stir in 1/4 teaspoon vanilla.

Spread warm icing over still-warm brownies.