ARTS AND CULTURE INFORMATION GATEWAY
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KERANG LAUT KIMA
Kampung Bubul Baru, 91308 Semporna, Sabah
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Introduction and history
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● 3 pieces of Kima filling
● 8 limes / musk limes
● 1 tablespoon of vinegar
● 5 bird’s eyes chilies
● ½ teaspoon salt
● ¼ teaspoon seasoning powder
● 1 young mango (optional)
1. Clean the clams and cut them into small pieces. Make sure the inside of the kima is washed clean to remove sand or dirt.
2. Squeeze lime or musk lime juice over the chopped clams. Mix well and leave for 5-10 minutes. This helps reduce the fishy smell and provides a refreshing sour taste.
3. Add a little vinegar to ensure that the mussels are cooked with the vinegar water solution.
4. Add sliced bird's eyes chilies, salt and seasoning powder and mix well until all the ingredients are combined.
5. Can add finely sliced unripe mango slices (optional).
6. Phone NumberThen marinate all the ingredients for 5-10 minutes before serving.
Sairullah Ibrahim. 67 years old. Kampung Bubul Baru, 91308 Semporna, Sabah
Reference Source
Abd-Ebrah, N. A., & Peters, R. F. (2021). Giant Clam Conservation in Sabah: a need for the appreciation of the Bajau people’s traditional ecological knowledge. IOP Conference Series Earth and Environmental Science, 736(1), 012001. https://doi.org/10.1088/1755-1315/736/1/012001
Bavoh, E. M. (2021). Preliminary survey of the abundance of giant clams in Tun Sakaran Marine Park, Semporna, Sabah, Malaysia. Borneo Journal of Marine Science and Aquaculture (BJoMSA), 5(2), 75–77. https://doi.org/10.51200/bjomsa.v5i2.1682
Maron, D. F. (2021). Criminals are stealing giant clams—and carving them like ivory. Here’s why. Animals. https://www.nationalgeographic.com/animals/article/giant-clams-are-being-stolen-and-carved-like-ivory
Location
State JKKN Contact Information
Puan Nurshahrinna Syahrial
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sabah
Kompleks JKKN Sabah,
Jalan Tasik off KM4 Jalan Penampang,
88200 Kota Kinabalu
SABAH
088-205070
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