with asparagus", and is typically stir-fried with eggs or seasonings like sambal belacan. Whether grilled, cured, deep-fried, steamed, stir-fried, braised, served raw, or made into soups, Sabah's seafood is famed for its freshness, quality, and good value for money. A vast variety of fish, cephalopods, marine crustaceans, shellfish, sea cucumbers and jellyfish have become mainstays on lunch and dinner menus at kopitiam, restaurants, and humble food shacks all over Kota Kinabalu and other coastal towns like Sandakan, Tawau, Lahad Datu and Semporna. Seafood paired with noodles also figure prominently for breakfast, for each day locals flock to speciality eateries where they may be served an assortment of fish-based products to start the day. Examples include: poached patties handmade with fresh fish paste; deep-fried fish cakes wrapped in tofu skin sheets; and noodle soups with toppings like sliced fish fillet, fish or prawn balls, and fish innards. A few eateries even serve "noodles" rolled out with fresh fish paste. Edible seaweed is a traditional food for certain seaside communities throughout Sabah and also possess GI status. Latok is similar in appearance to clusters of green-hued fish eggs or grapes, and is typically prepared as a salad by the Bajau people. Coral seaweed is another popular seaplant product; in recent times it is marketed as a gourmet health food to both locals and tourists, and is given the moniker of "sea bird's nest" (Chinese : 海底燕窝) as coral seaweed acquires a similar gelatinous texture when dissolved in water. Among the foods and beverages particular to Sabah are: Amplang is a type of cracker made from Spanish mackerel, tapioca starch and other seasonings, and then deep fried. 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. 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. Bosou, also called noonsom or tonsom, is the Kadazandusun term for a traditional recipe of tangy fermented meat. Smoked and pulverised buah keluak (nuts