Sirumui
Sirumui is a traditional dish originating from the indigenous communities of Sabah, Malaysia, particularly the Kadazan-Dusun people. It is a type of fermented rice, often described as a staple food and a delicacy. The preparation of sirumui involves a specific fermentation process using cooked rice, which is then inoculated with a starter culture, traditionally made from a blend of rice flour and specific wild herbs or ragi.
The fermentation typically takes several days, during which the rice undergoes a transformation, developing a unique