Ikan pindang masak pedas paling nikmat disantap hangat bersama nasi putih dan lalapan. Gurih, pedas, sedikit manis, dan aroma rempah—semuanya menyatu di dalam satu piring sederhana namun istimewa.

The chance to taste local cuisine was one of the highlights of a cultural networking programme in Kota Kinabalu, Sabah. The traditional dishes including ambuyat (sago-based food) and ikan masak ...

Rice served with some specialities from Sabah and Sarawak, namely (clockwise, from top) Pansoh Manok, Tiyula Itum, Ikan Ampap Bajau, Udang Masak Tumis Kulit Tembikai Sarawak and Sayur Midin ...