Kebebe, Tebaloi and Sambal rong. Heard of these dishes before?
Kebebe is traditionally made using 13 local fruits and wild berries. Photos: Malaysia's Culinary Heritage, authors Datin Kalsom Taib and Datin Hamidah Abdul Hamid outline all 213 of Malaysia’s gazetted traditional dishes . Here are six you may be unfamiliar with:Often served at feasts and weddings, kebebe is popular in the Hulu Perak district.
A Pahang condiment, sambal rong was once made from the pounded flesh of the buah perah fruit, which typically grows in thick jungle areas. These days, it has been replaced with the flesh of rubber seeds, which are normally more easily found.In Sabah, the Kadazandusun people use bambangan, a seasonal wild mango, to make nonsoom, which means ‘pickled’ or ‘marinated’ and this is typically done with half ripe fruits, seeds and salt.
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