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Archive for September, 2007

zenoed

Sunblock please!

Rule #1: Never place an indoor plant outside in the direct sun. If you insist, this is what will happen to the plant (ouuccchhhh). We learnt that the outdoor sunlight is more than 100 times more intense than indoor light and because of this, the water droplets inside the leaves actually boil, and magnify the intensity [...]

25 September 2007 at 11:24 - Comments
sleepygurll
Will it recover from the burnt if injected with chlorophyl? Where to buy this?
29 October 07 at 22:52
zenoed
gansad
hi sleepygurll. we didnt mean that :-) the burnt leaves had to go, just cut them off using scissors.
31 October 07 at 00:54
sarah

Step 4: Serve with hot rice…

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 [...]

21 September 2007 at 15:52 - Comments
 A friend likes this.
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sumandak
i love bosou too.my fav bosou is..vegetarian bosou.heheh..thats my fren recipe ( bosou maker)..its...emmmm yummy
19 March 09 at 14:43
zenoed
zenoed
sumandak: vegetarian bosou? kimchi kah.. ? bosou mmg power!
22 March 09 at 01:06
sarah

Cook till dry.. Yum yum

Define: yum yum – associated with consumption of a tasty food, indeed.

21 September 2007 at 15:41 - Comments
Yokubaiti
..ssssh! aaah! Padas! Asam2 om masin2.
31 May 08 at 10:58
sarah

Step 3: Bring in the ‘Bosou’

For the love of ...

bosou: yes, that unique fermented fish + cooked rice + chillies, a specialty of the kadazandusun. AND NOT that violent loa, a man with three horns in vodooism.

21 September 2007 at 14:58 - Comments
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Alb
i dont know other people seeing this pic (mungkin ada yg cakap *yaaeek*).. but for me... waduhhh! mihis-bihis poh ni... ...
22 September 07 at 16:09
gansad
Alb, mmg power bosou! The fish is LAMPAM JAWA (Javanese Barb.
22 September 07 at 23:49
sarah

Until color turned golden brown…

Deep fry the onions and garlic for one or two minutes until it turn slightly brown.

21 September 2007 at 14:45 - Comments
sarah

Step 2: Fry ‘em

Fry the onion with the white chillies. You dont have to put much seasonings here as the bosou by itself should already by quite tasty, naturally.

21 September 2007 at 14:12 - Comments
sarah

Step 1: Prepare Ingredients

white chillies garlic red onions

21 September 2007 at 13:54 - Comments
sarah

How To Cook Bosou Manual

Rice + fermented fish

21 September 2007 at 13:34 - Comments