// Workers AI · dad joke modeWhat did Bahar say to the ice? "You're chilling with me.
| Type | Palm wine |
|---|---|
| Origin | Sabah, Malaysia, (West Coast Division, Kudat Division) |
| Alcohol by volume | 10% to 25%[1] |
| Colour | Red |
| Flavour | Strong, sweet, and slightly sour |
| Ingredients | Fresh coconut flower sap mixed with rosok tree bark[2] |
| Related products | lihing, montoku and tapai (Sabah), langkau and tuak (Sarawak, Kalimantan, Java, and Sumatra), saguer (Maluku Islands and New Guinea) |
Bahar is a type of Malaysian palm wine that originates from the state of Sabah. It is made through a fermentation process of fresh coconut flower sap that was mixed with rosok tree bark, and is a traditional palm wine for the Kadazan-Dusun especially among the Lotud Dusun of Tuaran District (including Kiulu Dusun in Kiulu) and other Dusuns in Kota Belud and Kota Marudu districts.[3][4][5] The drink taste sweet and slightly sour where it is commonly served during various occasions such as Christmas and the Kaamatan.[6]
Types of bahar
[edit source]The two types of bahar that are common in Sabah are the Kiulu Bahar and Topokon Bahar, most of which are produced by the Lotud Dusun community in Tuaran.[7] Topokon Bahar is slightly bitter in taste, while Kiulu Bahar has a sour taste.[7]
Preparation
[edit source]The drink is prepared by placing a recently collected sap in a container and mixing it with rosok bark, where it is stirred slowly before being covered with a cloth or banana leaf.[6] It was then fermented for around 12–24 hours, where the mixture turned red and prepared to be stirred when ready.[6]
See also
[edit source]
- Alcohol in Malaysia
- List of alcoholic drinks
- Langkau – Traditional rice wine of the Dayak and Iban from Sarawak, Malaysia
- Lihing – Traditional rice wine of the Kadazan-Dusun from Sabah, Malaysia
- Montoku (drink) – Traditional rice wine of the Kadazan-Dusun and Rungus from Sabah, Malaysia
- Tapai (drink) – Southeast Asian traditional fermented of rice and alcoholic beverage
- Tuak – Traditional palm or rice wine of Indonesia and Malaysia
References
[edit source]- ↑ (Robert Lourdes et al. 2022, pp. 1–2)
- ↑ Ibrahim 2001, p. 125.
- ↑ Lingenfelter 1990, p. 90.
- ↑ Vivienne, Anna (28 October 2013). "Palm wine of the Kadazandusun". The Borneo Post. Archived from the original on 10 August 2026. Retrieved 11 August 2026.
- ↑ "Bahar minuman tradisional terkenal Sabah" [Sabah's famous traditional drink Bahar]. Borneo Digest (in Malay). 30 May 2021. Archived from the original on 10 August 2026. Retrieved 11 August 2026.
- 1 2 3 "TRADITIONAL BAHAR". Sabah Bah Food. Archived from the original on 10 August 2026. Retrieved 11 August 2026.
- 1 2 NA, Ismail (28 January 2024). "Kenali 5 Jenis Arak Tradisional Warisan Masyarakat Sabah" [Get to Know 5 Types of Traditional Liquor from the Heritage of Sabah Community]. ILoveBorneo.my (in Malay). Archived from the original on 17 June 2026. Retrieved 11 August 2026.
Bibliography
[edit source]- Lingenfelter, Sherwood G. (1990). Social Organization of Sabah Societies: Studies from Six Societies, Bonggi, Idaʼan, Lotud, Makiang, Tagal, Timugon. Sabah Museum and State Archives Department. ISBN 978-983-99532-9-9.
- Ibrahim, Zawawi (2001). Voices of the Crocker Range indigenous communinities [sic] Sabah: social narratives of transition in Tambunan and its neighbours. Institute of East Asian Studies, Universiti Malaysia Sarawak. ISBN 978-983-2369-01-1.
- Robert Lourdes, Tania Gayle; Abd Hamid, Hamizatul Akmal; Riyadzi, Mohd Ruhaizie; Rodzlan Hasani, Wan Shakira; Abdul Mutalip, Mohd Hatta; Abdul Jabbar, Norli; Mat Rifin, Halizah; Saminathan, Thamil Arasu; Ismail, Hasimah; Mohd Yusoff, Muhammad Fadhli (21 July 2022). "Findings from a Nationwide Study on Alcohol Consumption Patterns in an Upper Middle-Income Country". Int J Environ Res Public Health. 19 (14): 8851. doi:10.3390/ijerph19148851. PMC 9324780. PMID 35886700 – via United States National Library of Medicine.
