Bosou

Hulaaaaaaaaa....

Soooo long edi i didn't write anythin here.....

Miss diz page sooooooo muchhhhhh.....

For today i wanna share wif u all about BOSOU.....

It is a tradisional food for Kadazan people....

I've taste it, n, it is superb delicious.....

Look disgusting rite, but, its taste superbbbbbbb...

believe meeeee...

Naaaaaa, for those who dunno how to make it, u may get the ready made one lorrrrr.....

This one is HOME MADE.....

surely taste GOOOOOOOOOOOOOD.....

OPEN SASEMEEEEEE....

Yeaaahhhhh, lets smell it......

For those who wanna try it out, check out this menu....

Taraaaaaaaaa.....

The ingredients are raw freshwater fish, pangi (Malay – kepayang, Scientific name – Pangium edule), salt, steamed rice and some other optional ingredients such as jackfruits, young pineapple fruits, tuhau, etc.

How to do it????????

First, all the ingredients are mixed thoroughly.

Add salt in excess to prolong the shelf life of the bosou.

If the rice still warm, cooled the mixture to room temperature before storing.

Store them in a tight-closed container.

Storing of bosou usually takes about five to seven days before it is can be eaten.

Due to it’s strong smell and compost-like nature, it is advised to tight-close the container to avoid flies to take ‘control’ of thebosou and also to avoid growth of fungi.

Bosou can be eaten raw or cooked.

we cooked it to get rid of the smell or to make a variety of taste for the bosou.

You may add onions, chillies and other ingredients during the cooking.

Naaaaaaaaa, now u can try this on ur own.....

YOU will like ittttt....

Heheheheheeeeee......

Daaaaaaaaaaaaaaaaaaaaaaaaaaa.....