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. 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). Lihing is a rice wine made exclusively from glutinous rice and natural yeast called sasad. Bittersweet in taste profile, lihing is a speciality of the Kadazan Penampang community, where it is still commonly brewed at home. Lihing can be used to make chicken soup (Sup Manuk Lihing), used in marinades, or even as an ingredient for meat pastries and stir-fried dishes. Commercially produced lihing, much pricier than the homebrewed version but consistent in quality, is also available in select souvenir shops. Lihing and similar rice wine variants from other Kadazandusun communities may also be distilled to produce a hard liquor called montoku or talak. Linongot is a type of leaf parcel (usually irik or tarap leaves) filled with a combination of cooked rice and root vegetables like sweet potatoes and yam. Alternate names known by Kadazandusun communities in other districts include linopod and sinamazan. Nasi kombos is a rice dish from the Lotud community. Glutinous rice is first cooked with young coconut water, and then mixed with the grated tender flesh of a young coconut. The rice is traditionally served in a hollowed out coconut shell. Nonsoom bambangan is a pickle made from half ripe bambangan fruit mixed with grated dried bambangan seed and salt, sealed in a tightly covered jar and left to ferment for weeks. Ngiu chap (牛什) is a Chinese-influenced dish of beef or buffalo broth served with noodles, usually immersed in the soup with slices of poached beef or buffalo meat, meatballs, stewed brisket, tendon, liver and various offal parts. An iconic Sabahan