15. LAICI KANG
Laici Kang is a refreshing concoction of fresh milk, black jelly stripes, crushed ice, and lychee. The milk gives the drink a pleasant creaminess, while the lychee fruits add a tinge of sweetness to the entire dish.
TOP 3 PLACES FOR LAICI KANG :
Ambuyat is simply a bland, starchy blob made from mixing sago starch powder into boiling water. As it starts to coagulate, use a bamboo form or wooden chopsticks to roll the starch around, then dip into an accompanying dish. It goes well with tangy, spicy, or salty dishes such as pinasakan and bambangan.
TOP 3 PLACES FOR AMBUYAT :
Bambangan is a type of wild mango that has thick brown skin and comes with a distinct sharp smell. It is normally harvested raw to be pickled with salt mixed with grated bambangan seed and chilli slices.
TOP 3 PLACES FOR BAMBANGAN :
A traditional Kadazandusun dish, pinasakan sada (simply known as pinasakan) consists of braised basung fish mixed with takob akob (a tangy wild fruit mainly harvested for its skin), fresh turmeric, salt and if desired, slices of bambangan.
TOP 3 PLACES FOR PINASAKAN :