<Li> Bahar or baa is the Kadazandusun variant of palm wine made with sap collected from the cut flower bud of a young coconut tree and a special type of tree bark called rosok, endemic to the Tuaran district . Pieces of the rosok is dipped into the coconut nectar during the fermentation process, which contributes a reddish hue to the final product . </Li> <Li> Beaufort Mee (Chinese: 保 佛 炒面) is a speciality of Beaufort town . Handmade noodles are smoked, then wok - tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum, and finished off with a thick viscous gravy . </Li> <Li> Bosou, also called noonsom or tonsom, is the Kadazandusun term for a traditional recipe of tangy fermented meat . Smoked and pulverised buah keluak (nuts from the Kepayang tree (Pangium edule) which grows in Malaysia's mangrove swamplands), or pangi is a key ingredient and acts as a preservative . Combined with rice, salt and fresh meat or fish, the mixture is then placed into a sealed jar or container for fermentation . Contemporary variants for bosou add bananas and pineapples to the mixture . Pinongian is a variant where rice is omitted to produce a final product which is much less tangy in taste; however, unlike bosou, "pinongian" must be cooked before serving . </Li> <Li> Hinava is a traditional Kadazandusun dish of raw fish cured in lime juice . Typically, firm fleshed white fish like mackerel (hinava sada tongii) is marinated with lime juice, sliced shallots, chopped chilli, julienned ginger and grated dried seed of the bambangan fruit . Optional additions may include sliced bitter gourd . Hinava may also be made with prawns (hinava gipan). </Li>

The name for which indispensable part of the indian cuisine means the fragrant one