TUHAU
editTuhau is a reference in Kadazan and Dusun or [scientific name = E.Coccinea] and [Bahasa Iban = UPAK Kecalak] for a herbaceous plant that thrives in the island of Borneo, which has a kind of low-trunked tree kind of hard. E. coccinea, [1] style dishes. Tuhau abound in Tambunan, Ranau, Keningau, Sabah.
Tuhau also is a traditional appetizer made from wild ginger. It’s simple to make. Just mince it, then mix and stir it with salt, lime juice, chili and scallion. Tuhau is sour and spicy with tangy flavour. It is either you love or dislike its distinctive smell. [[|thumbnail|http://www.mysabah.com/wordpress/wp-content/uploads/2015/06/Tuhau.jpg]] http://2.bp.blogspot.com/-BpFIUleKVmM/VNX9hrZpDcI/AAAAAAAADeQ/4IcoxzrjsWc/s1600/tambunan-img_8324.jpg Ingredients
3 shoots of Tuhau
7-10 Birds-eye chillies
5 tbsp vinegar
Salt (for seasoning)
Sugar (optional)