Originating from Tambunan, Keningau and Ranau in the interior parts of Sabah, tuhau is a Sabahan Kadazandusun delicacy made from wild ginger. Prepared from the shoots of the ginger-like species Etlingera coccinea, the tuhau is diced into tiny pieces, and mixed with equally tiny bits of diced chilli and diced scallion, and pickled using salt and vinegar.
Tuhau is a popular local appetizer, served pickled and consumed with white rice. Available all year round in most tamu markets or vegetable markets all across Sabah, the tuhau is either pickled, made into spicy sambal tuhau, or turned into dried serunding tuhau.
However, tuhau is frequently used as an ingredient in traditional Sabahan dishes, rather than consumed as a dish on its own. It is commonly used in fish dishes, and Sabahans like to fry it with salted fish, or mix it into Pinasakan fish. Another type of preserved food, Pinasakan is a traditional Kadazandusun dish made from braised basung fish mixed with fresh turmeric, salt and takob akob, which is a tangy wild fruit.
Hello, my name is Kamala Nathan. I'm from Malaysia and truly a food lover.