Tart Bakul Sabah

 I don't have a picture of this tart but it looks like the picture below. But Tart Nenas Sabah is much better. There is more pineable jam because the edges are flat so the tart is full of the jam. The strings and edges are clipped to make them wavy but thin, and then painted with egg yolk with more surface area because of the clipping.

antolepore.blogspot.com disappeared

antolepore.blogspot.com disappeared

I had my account blocked by mistake and when they gave me my antoleporeATgmailDOTcom account back but today I noticed that my BLOG disappeared

http://antolepore.blogspot.com/

How should I do it?

I can't recreate it from scratch and there was no option to make a backup!

Help me!!!
How should I do it?

Santalia

Santalia is a type of Coconut Jam. Surprisingly, it is not mentioned in the Wikipedia entry. It is close to the Filipino matamís. Santalia is kaya without egg so it should be simpler.

Based on this picture, it is different from our Santalia in being lighter. Santalia is almost black. And in Sabah, it is usual to add durian. Tausug in Sabah and Philippines may share the same name of Santalia but not sure of their way of cooking.

https://en.m.wikipedia.org/wiki/Coconut_jam

The Matamis recepi below uses brown sugar so is darker and looks like Sanatalia.

https://youtu.be/0vmRSQn6ps4

Pialam Itum

Pialam Itum is the unique dish of Sabahan Tausug, not Tiula Itum. Tiula Itum is the unique dish of Filipino Tausug. 

Pialam Itum is the dish that my wife cooks based on the recepi of her grandmother from his father's side. A tausug sharifah, descendent of Hassan the son of prophet Muhammad. Although my side of the family is also tausug, we do not have this dish. 

I do not have any picture of this food but it is a combination of Tiula Itum and Pialam Ista from the Philippines, modified to the Malay ingredients. However, only used for a specific fish, Ikan Sembilang, Eeltail Catfish. 

https://en.m.wikipedia.org/wiki/Eeltail_catfish

Specifically this fish. WHITELIPPED EEL CATFISH / IKAN Sembilang. 

https://myseafoodmart.com/index.php?route=product/product&product_id=254

You can get the recepi for Pialam Ista below. 

https://www.angsarap.net/2021/12/03/piyalam-istah/

This recepi is typical Filipinos or recent Filipino migrants to Sabah who have not mixed with the local communities of Brunei, Javanese, and Banjarese. It uses tomato to provide the sour taste whereas we use Assam jawa.

Pialam Ista turned into Pialam Itum by mixing with burnt coconut just like Tiula Itum. This variation cannot be found in the Philippines. So Pialam Itum is the unique dish of Sabahan Tausug, not Tiula Itum. Tiula Itum is the unique dish of Filipino Tausug. 

Kuih Telinga Gajah

Kuih Telinga Gajah. Our nickname for this biscuit. Not sure what the chinese baker calls it. It is not a normal biscuit bevause it is spicy, not the Indian spiciness, also not purely chinese. It is mixture of chinese and indian spices.

Originally, only found in Sandakan, but can now be bought in Kota Kinabalu, although not as delicious as the one in Sandakan.

Kolopis Wajid

Wajid is just glutinous rice fried in concentrated sugar. It is a common cake throughout South East Asia.

However, in the South Western coast of Sabah, wajid is wrapped in nyirik leaves.

Wajid Ubi Kayu

Wajid is usually glutinous rice fried in thick sugar. This variety of Wajid is made of tapioca. It is only found in Sipitang, Sabah.