Sabah is located in the northern part of the island of Borneo and it is the second largest state in Malaysia. Sabah is blessed with incredible nature and wildlife, beautiful beaches and islands, and a diverse culture.
Sabah is home to Mt Kinabalu, one of the highest mountains in Southeast Asia, and it is highly sought after for those looking for tropical sun-soaked holidays filled with watersports; Sabah is famous for its diving destinations with Sipadan Island ranked among the top in the world, and it’s also well-known for its wildlife reserves. Sabah’s food is unique, and it’s a culinary paradise for seafood lovers like myself.
In this episode of Street Food Journeys: Malaysia, Masters of Malaysian Cuisine chef Rene Juefri shows us how to make Hinava, which is usually made with raw fish, but in his segment Rene replaces the fish with different varieties of mushrooms to give the dish a vegan twist.
Mee Tuaran is a Sabah egg noodle dish from Tuaran, and it’s typically fried with egg and served with char siew (barbecued meat), egg roll and Chinese choy sum. In this episode, I demonstrate how to make a pork-free version of Mee Tuaran since I don’t eat pork.
Watch the replay of Street Food Journeys: Malaysia’s Sabah episode here >> https://youtu.be/5uTeQSs-t_0
Also featured in this episode are highlights from Mark O’Dea’s Sabah travels, and my Top 3 Sabah Destination Highlights.
All the recipes from this series can be found in the free recipe eMagazine which was published in partnership with Tourism Malaysia. If you’d like to get your hands on all our recipe eMags, make sure you join our mailing list at MalaysianChefs.com/StreetFoodJourneys.
Don’t forget to check out the entire Street Food Journeys series, which you can find on YouTube.com/JackieM 🙂