Step 4: Serve with hot rice…
Kadazandusun signature dish: bosou served with hot rice.
There you go! A simple 4-step cooking a Kadazandusun “super” dish – bosou!
Making bosou itself is quite simple. The basic ingredients are freshwater fish (we used javanese barb [malay: lampam jawa]), pangi fruit [malay: ketapang fruit], cooled rice, and salt. The fish is cleaned and the remaining water must be completely drained off. The rice , crushed pangi and salt are then added; and thoroughly mixed.
The raw bosou is then stored in an air-tight container for at least a week before it can be eaten (raw or cooked).
This is a dish that may shiver the tongue, if not the heart of visitors. The smell is strong yet the taste is something to remember as it is uniquely delicious — bosou is truly the king of kadazandusun traditional dishes!
Note 1: tuhau may also be added into the mix — caneeliea has a post related to sambal tuhau that she said ‘simple but yummy’. To me, tuhau is just like a salsa to tortilla chips. Read her post here.
Note 2: there is also a post by J Martin (possibly a guy with good experience in preparing bosou – and this is a compliment) related to bosou: you can go straight to his site here.
6 comments
Haha … well actually I’ve never make even one bosou before but I’ve been watching my mom (and my granny) making bosou since I was a kid (as long as I can remember) so roughly I can point/direct which ways shud be taken to make a good one. Plus I love bosou (till these days). Anyway, thanks for the visit to my site and your nice compliment …
J Martin – yes, we love bosou too! makan sama nasi panas2, odoi …
..macam pedas itu lalangangon sia rasa2 melalui perasaan saya. Karual air riul ooh!
Bosou goes gourmet!!
i love bosou too.my fav bosou is..vegetarian bosou.heheh..thats my fren recipe ( bosou maker)..its…emmmm yummy
sumandak: vegetarian bosou? kimchi kah.. ?
bosou mmg power!