Hinava
Today, Hinava has become a topic of great relevance and interest to a wide audience. Day after day, more people are getting involved in Hinava and searching for information about it. From its origins to the present, Hinava has had a significant impact on different aspects of daily life, from the way interpersonal relationships are carried out to the functioning of the global economy. In this article, we will thoroughly explore the different facets of Hinava, discussing its implications, challenges, and possible solutions. We hope to offer a comprehensive perspective that allows our readers to better understand Hinava and its importance in the contemporary world.
 A swordfish hinava served with sandwich bread. | |
| Type | Dish |
|---|---|
| Place of origin | Malaysia |
| Region or state | Sabah |
| Created by | Kadazan-Dusun |
| Main ingredients | Fish, lime juice, bird's eye chili, red onion, salt |
| Variations | Hinava ginapan, hinava tongii |
Hinava is a traditional native dish of the Kadazan-Dusun people in the state of Sabah. It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. While the Kadazan are famous with their Hinava tongii.
See also
- Kinilaw, a similar dish from the Philippines
- Ceviche
- List of raw fish dishes
References
- ^ a b Su-Lyn Tan; Mark Tay (2003). Malaysia & Singapore. Lonely Planet. pp. 157–. ISBN 978-1-74059-370-0. Retrieved 18 August 2013.
- ^ Lonely Planet; Simon Richmond; Cristian Bonetto; Celeste Brash; Joshua Samuel Brown; Austin Bush; Adam Karlin; Shawn Low; Daniel Robinson (1 April 2013). Lonely Planet Malaysia Singapore & Brunei. Lonely Planet. pp. 706–. ISBN 978-1-74321-633-0. Retrieved 18 August 2013.
External links
- Hinava Ginapan (Kadazan-Dusun)
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