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Pretty .. and delicious.

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.