Cuisine: Tudtul, Guol, Sinamu

Rungus tribe dishes! Today i am covering on small family lunch.

.Tudtul with Umbut do Nizuw.

Tudtuls are river rock snails shaped like a conch by the size of 2inch. The shells' tail are broken before cooking; to eat the snails' meat, we suck it from the tail opening, not the head. Of course, if you suck at sucking *lol*, another alternative is by scratching the insides with a toothpick or a needle (yes) from the head opening. The alternative is the most troublesome method, besides, when it gets cold, it taste funny. Tudtul textures are quite similar to squids' meat.

They are usually cooked without any other side flavors. For this dish, it is cooked with the young stems (umbut) of coconuts (nizuw).

.Guol with Gipa.

Guols are yams. They are best cooked with any meats and seafoods. Gipas (prawns) are the most appetizing mix for guols because both produce a combo of delicious aroma~

My first impression upon hearing the guol word is... its some sort of an orc-ogre stew XD

.Sinamu.

Sinamu is made out of preserved mango, mixed with some fish but usually in a very little amount. The mangos used are the young green ones and they turn pale yellow during preservations. Sinamus are very sour and can be kept in jars for months. But Rungus people can usually finish it up like desserts; its near taste like alcoholic are sometimes a turn off for some though.

Some of my cousins find eating sinamu is a great challenge. We often regard is as a Fear Factor due to the unappealing look and strong sour smell. Putting all fears and doubts aside, if you have guts left in your stomach, sinamu is a dish you should never miss when eating at a Rungus house.