Bosou (or also known as Nonsom) is a popular traditional Kadazan-dusun preserved dish in Sabah. As an appetizer, Bosou is made with raw fresh water fish mixed together with rice and pickled using salt and Pangi. The mixture is then stored in a glass jar for two weeks. Like most preserved traditional food, Bosou is […]
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Pinasakan is a traditional dish among the indigenous Kadazan Dusun people of Borneo. It is made of braised Basung fish mixed with Takob Akob (a tangy wild fruit mainly harvested for its skin). In addition, the dish is flavoured with fresh turmeric, salt and slices of Bambangan. You can order Pinasakan at most traditional Sabahan
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Bambangan is a kind of wild mango with a distinct and sharp smell. This is distinctly fruit only in Sabah. Bambangan has a thick brown skin. When it is ripe, the fruit tastes delicious sweet. However, the local natives normally harvest the fruit raw. Then it would be pickled using salt mixed with grated Bambangan
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