INANAM: The state Tourism, Culture and Arts Ministry has introduced the Sabah version of Ramadan bubur lambuk, which boasts its own distinctive taste.
"The Sabah bubur lambuk uses local ingredients such as comb mushrooms, anchovies, salted egg and red hill rice.
"It is mixed with minced chicken and doesn't include coconut milk. So, it offers a unique flavour from the state," said Sabah Motac Industry development unit officer Noorshanti Huddin.
The traditional bubur lambuk typically uses coconut milk, kurma spices, dried shrimp and ghee mixed with minced chicken or beef, she said.
The newest addition to the menu was created by chefs at the Homestay Desa Cinta Kobuni, comprising 13 registered operators in Kampung Kobuni, Inanam, during the "Bah, bubur lambuk cara kita" programme at Pisompuruan Hall.
The programme was organised in collaboration with Kota Kinabalu City Hall, Tourism Malaysia Sabah, Sabah Tourism Board and Adabi Sabah Distribution Sdn Bhd.
"This is part of the Malaysia Homestay Experience programme where at the same time, we also conduct the Continuing Tourism Related Education (CTRE) course for 30 members of the Sabah Tourist Guides Association (STGA) and the Sabah Native Registered Tourist Guide Association (PBBNS)," said Noorshanti.
She added that tourist guides were also given hands-on experience to learn how to prepare the heritage bubur lambuk recipes of the Sabah version, so that they can promote it to visitors.
"We are preparing 3,000 containers of bubur lambuk to be distributed to adjacent villages of Kampung Kionsom Besar, Kampung Kionsom Kecil, Kampung Kiapat, Kampung Kitobu, as well as Mari Mari Cultural Village.
"We will also deliver to the frontliners at the Kota Kinabalu International Airport, such as airlines companies, Immigration and Customs officers on duty," she said.
In Sabah, there are 36 clusters of homestay programmes in various districts with a total of 470 registered operators with Motac.
