Bosou or also known as Tonsom is one is one of the traditional side dishes special for ethnic Kadazan-Dusun, Sabah. For tribes from Ranau, it is known as 'tinamba'. Bosou usually produced from fresh water fish. But anchovies and cow meat can also be used.
Recipe (english version) taken from HERE
Ingredients:
Fresh water fish
Hot cooked rice
Buah pangi (keluak fruit)
salt
Methods:
Clean the fish and drain off the remaining water.
Pound pangi fruit into a powdery substances.
Put the hot rice and fresh water fish in a bowl. Stir briefly and let to cool.
Once cool, add pangi fruit and salt. Mix until well blended.
Put inside bottle or airtight jar.
Only to be eaten after fermented for a couple of weeks.
To enhance the fragrance and its sour flavor, warm it or stir fry before serving.
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bahan-bahan:
1.ikan sepat(apa-apa pun boleh, koruk bilis,daging ikut suka )
2.nasi
3.Pangi
4.garam.
Cara-cara
ikan di bersihkan.ambil isi pangi dan hiriskan tapi jangan terlalu halus.
campur bahan-bahan 1-4.
Tambah garam secukup rasa.
Simpan dalam bekas kedap udara selama beberapa minggu (2 minggu pun okay suda).
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