Pinaasakan sada
 | |
| Alternative names | ikan ampap,[1] parasakan, pinarasak, pinasakan or pinarasakan[2] |
|---|---|
| Type | Simmered fish |
| Course | Appetiser or side dish |
| Place of origin | Malaysia |
| Region or state | Sabah |
| Associated cuisine | Sabahan cuisine |
| Created by | Kadazan-Dusun |
| Main ingredients | Basung fish (Mackerel scad) (common), tilapia, or puffer fish (rare), takob akob (Garcinia parvifolia), salt, and turmeric |
| Ingredients generally used | Bambangan (Mangifera pajang wild mango), bilimbi (Averrhoa bilimbi), garlic, unripe mango, tamarind, ginger, lemongrass, and bird's eye chillies |
Pinaasakan sada (or simply called pinasakan) is a type of traditional native preserved simmered fish dish of the indigenous Kadazan-Dusun people in the state of Sabah within East Malaysia. It is commonly made of mackerel scad fish marinated with takob akob fruit (Garcinia parvifolia), turmeric and with added salt, although puffer fish may also sometimes be used.[1] Its soup is used to be paired with nantung (ambuyat),[3] a starchy bland substance made of sago or with white fragrant rice as well as the linopot.[4][5] This dish is a culinary heritage of Sabah's primary Dusunic indigenous community and is considered healthy due to the absence of oil in its preparation.[6][7]
Origin and background
[edit]The dish originated from the traditional methods employed by the indigenous Dusun people in the interior to prolong its shelf life by cooking fish with an ample quantity of salt and sour fruit as well to enhance its flavour so it can be stored throughout their daytime work in their gardens.[2][8] This type of dish is easily found among the Dusuns in Ranau, Kota Marudu and Kota Belud districts.[9] Some Dusun sub-ethnic groups from Ranau, especially in Kundasang and Bundu Tuhan, as well as those in the districts of Beluran and Sandakan, specifically call the dish "sada pinarasakan", with sada carrying the meaning of fish in Dusunic languages while pinasakan is a "soupy dish that is cooked until dry".[8]
Preparation
[edit]Basung (mackerel scad) is the most common fish prepared for the dish, boiled with takob akob (garcinia parvifolia) or bambangan (mangifera pajang).[10][11] Other freshwater or sea fish can also be used as alternatives.[8] The dish is cooked under low heat until most of its liquid reduces to a concentrated gravy.[2] The tamarind, garlic, bilimbi (averrhoa bilimbi), unripe mango, ginger, lemongrass, and bird's eye chilies will all be mixed throughout the cooking process.[12]
See also
[edit]
- List of fish dishes
- Hinava
- Pinais - similar cooking process in the Philippines
References
[edit]- 1 2 Ibrahim, Syuriana. "IKAN AMPAP (PINASAKAN SADA): TRADITIONAL FOOD OF KADAZAN DUSUN". Munch Malaysia. Archived from the original on 13 June 2026. Retrieved 14 June 2026.
- 1 2 3 Jaujip, Pison; Ali, Alia (3 March 2025). "Pinarasakan (Malaysian Braised Fish With Sour Fruit)". Serious Eats. Archived from the original on 14 June 2026. Retrieved 14 June 2026.
- ↑ Leong, Melissa (26 June 2016). "Delicious, sticky treat from sago". New Straits Times (Business Times ed.). Archived from the original on 12 June 2026. Retrieved 14 June 2026.
- ↑ "Pinasakan: A Popular Kadazandusun Preserved Fish from Sabah". The Ambitious Salted Fish. 5 November 2021. Archived from the original on 14 June 2026. Retrieved 14 June 2026.
- ↑ Piusai, Nova Renata (13 April 2026). "Championing the art of traditional KDM cuisine with Ropuhan di Tanak Wagu". The Borneo Post. Archived from the original on 14 June 2026. Retrieved 14 June 2026.
- ↑ (Harmayani et al. 2019, p. 1)
- ↑ Gopal, Suwaytha. "Pinasakan: A Delicacy from Sabah's Kadazandusun Tribe". Munch Malaysia. Archived from the original on 14 June 2026. Retrieved 14 June 2026.
- 1 2 3 "SADA PINASAKAN". National Department for Culture and Arts, Malaysia (in Malay). Archived from the original on 7 October 2025. Retrieved 14 June 2026.
- ↑ Mukhlas, Aris; Anak Gundi, Scandyvian (31 December 2021). "Pinarasakan makanan tradisi Kadazan Dusun" [Pinarasakan the traditional food of Kadazan Dusun]. Demi Sabah (in Malay). Archived from the original on 14 June 2026. Retrieved 14 June 2026.
- ↑ (Harmayani et al. 2019, p. 1)
- ↑ Jaujip, Pison. "Pinarasakan sada bambangan (Braised fish with wild mango)". Periuk. Archived from the original on 11 January 2026. Retrieved 14 June 2026.
- ↑ Institute of Language and Literature, Malaysia 2006, p. 53.
Bibliography
[edit]- Dewan bahasa: jurnal pembinaan dan pengembangan bahasa [Language council: a journal of language development and construction] (in Malay). Institute of Language and Literature, Malaysia. 2006.
- Harmayani, Eni; Anal, Anil Kumar; Wichienchot, Santad; et al. (2019). "Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal". Journal of Ethnic Foods. 6 (1). doi:10.1186/s42779-019-0002-x – via Springer Nature.
Text is licensed by Journal of Ethnic Foods under CC BY 4.0
