Let's Make Bosou-Step by Step

This is another version of my Bosou Sada recipe. My last post about Bosou is about a couple years ago. I really love this food as it was also one of the KadazanDusun Signature Dish that has been a favorite of many. The look may be disgusting those who don’t really like it and it may make them turn their face away just to avoid the ‘special smell’. But for Bosou lovers, they may refer that special smell just as the aroma of the blue cheese or the Chinese smelly tofu, yet the taste is also super delicious. It may serve in many different ways...

Try Spaghetti Bolognese with stir-fry Bosou as a side dish

Or...enjoy it with Tinanok Guol (boiled yam)

Also goes really delicious when served with Linopot (Wrapped rice in special Leaves)

Also... Simply delicious when eat it with steamy rice without any other dishes. Or just give an addition to the Bosou according to your liking... you may enjoy it just the way it was or you may stir-fry it with some other vegetable to make it more aromatic.  So, to Bosou lovers... when enjoy your favorite Bosou, just prepare for an extra bowl of rice because I’m sure you would really need a second helping of it.  :)

 

Nowadays so many Bosou Lovers don’t even have an idea how it was made. They would rather buy the readymade though it cost them more. For me, homemade Bosou is always special because we can control the ingredients to suit it to our own taste.  So, let’s make Bosou.  Here I will show you step by step how to make it...

The Ingredients:

50g pounded Pangi (Pangium edule)

500g small fishes

Ginger, White Radish, Tuhau, Lesun(Chives) and White Chili 

A big bowl of Rice

The Method:

~Put all ingredients in a big bowl.

~Add in excess salt to prolong the shelf life of the Bosou. And also to give more sourish taste to it.

~Mix until well combined.

Store in airtight bottle, container or jar.  

Only to be eaten after preserved for a couple of weeks. 
So wait for the result in my coming post... :)