Losun is a wild spring onion of Borneo, also known as bavang koubasanan. It takes on a less pungent taste than normal spring onions and is widely available in the interior jungles of Borneo.
What makes this dish so special is how it is fried with bunga kantan or torch ginger buds, garlic chives, white chilies, garlic, white pepper, and sometimes anchovies. It is often had with linopot and hinava.
If you’re looking to try this, you can find it at any ready to eat at Kadazan coffee shops and at tamus across the State.
Photo by cookpad.com