authentic cravings for my kadus anak

Of late, my cravings has gone from Shanghai dumplings to authentic kadazan delicacies. Last week, I craved for bambangan and hinava (picture shown above).

I told mummy about my predicament and she was able to post the bambangan over but not the hinava which needs to be prepared fresh. After asking around from a few kadazan friends and acquaintances, the wife of a close guy pal of mine offered me her recipe. She suggested shark meat, but I'm quite reluctant to take sharky meat -- so will alter her recipe with mum's as shown below:

Ingredients

600g raw tuna or mackeral (tenggiri), finely sliced lime juice (loads of it) 1/2 teaspoon salt, or to taste 200g bitter gourd, halved, seeded and finely silced 50g ginger, cut into fine strips 100g shallots, peeled and finely sliced 8 chili padi, finely sliced 4 tablespoons dried grated bambangan seed (don't know where I can find this here in KL!) Method Combine the fish slices with the lime juice and salt in a mixing bowl. Using your fingers, work the mixture well. Set aside to marinate for 10 minutes, preferrably in the refrigerator. Add the rest of the ingredients. Toss well and serve.

So, wish me luck ladies! Will try it over the weekend if my work schedule disallows me to go off with the girls to err......an exotic place for Ratna's hen party!