Borneo's Local Delicacy

As and when you travel, do taste the places that you visits local delicacies. Share with me some of your local delicacies as I show you ours. Let's begin

This is Tuhau. Etlingera punicae (tuhau), of the Zingiberaceae family, is an indigenous plant in Sabah which has been used as food and condiment. Tuhau originated from Tambunan, Keningau and Ranau in the interior parts of Sabah. To prepare them dice Tuhau, Chilis and Scallions into small pieces as small as possible, which then, you need to pickled with salt and vinegar. Next is the Bambangan, oh my this is my favorite.

Mangifera pajang(bambangan) is a species of plant in the Anacardiaceae family. It's also know as the exotic wild mango of Borneo. Locals usually serve them as side dishes. Preparing them is simple all you need is Bambangan, Chilis and Salt just make sure to cut the bambangan into bite size. The next one is also my top favorite

Hinava, it's mainly made of minced fish marinated with lime. Hinava is usually prepared with grated ginger and slice scallions. But, it's really up to you to mix with your favourite ingredients. Most recommended is chilis, bitter gourd and grated bambangan seed. It's such a simple dish yet mouth watering.
And last but not least Butod!(it wiggles😖)

Butod is the larvae of Sago Palm Weevil, it consumes sago palm during its infancy. Locals eat it while it's alive or fried. When eating them leave out the head as it's hard and it could bite. Protein overload for sure! LOL
That's all I could think off, did I miss anything? Be sure to notify me if I did miss out any. Cheers!

Just an additional sharing

All kind of rice available which is locally planted

Pure local honey