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● 1 kg Fish - Black Sardines (basung) / Puffed  

● 2 medium-sized cloves of live turmeric - finely pounded

● 2 dried Takob-Akob (asam gelugur)- to add a sour flavor to the dish 

● 1 bulb of garlic - finely pounded

● 3 shallots - finely pounded

● 1 ginger - finely pounded

● 6 bird’s eyes chillies – finely pounded

● 3 lemongrass stalks - Dotted

● ½ tablespoon salt

● 1 tablespoon seasoning powder

● 8 leaves of bambangan leaf shoots - to add aroma to the dish (optional)

● 2 turmeric leaves - finely sliced for aroma and garnish (optional)

● 10 bilimbi fruit seeds (substitute for takob-akob)

● 1 bambangan fruit (optional)

● 2 unripe mangoes (optional)

1. Clean and wash the fish thoroughly and then drain.

2. Mash live turmeric, ginger, onion, garlic and bird’s eyes chillies.

3. Add or arrange the cleaned fish in a pot/pan, and add enough water until the fish sinks (according to the fish level).

4. Add the pounded ingredients, lemongrass dotted on top of the fish arrangement.

5. Add salt and seasoning powder.

6. Once the broth is boiling, add a few pieces of takob-akob (according to the sourness level of each one)

7. Add bambangan leaf shoots or slices of turmeric leaves (optional)

8. Add bilimbi fruit, bambangan fruit or unripe mango (optional)

9. Cook the fish over slow heat until the broth dries out a bit and the fish is fully cooked.

10. Pinasakan sada is ready to be served with hot rice or ambuyat.

Alice Kinsui. 69 Years old. Kampung Bongkud, Ranau, Sabah. 6 October 2024

Stella Jonnes. 34 Years old. Kampung Bongkud, Ranau, Sabah. 6 October 2024