Another popular traditional Kadazandusun preserved dish is the Nonsom, or sometimes known as Bosou. It is made using raw fresh water fish mixed together with rice and pickled using salt and pangi (a type of local herb). After the mixing, the mixture is stored in a glass jar and marinated for two weeks. Like most preserved traditional food, the Nonsom / Bosou is salty and tangy in flavour. It goes well with white rice or even fried beehoon.
For a nicer aroma, sauté the Nonsom / Bosou together with diced garlic, a dash of pepper and olive oil—de-lec-table!
Guest post by: Nova Renata
Nova Renata is a freelance writer and editor based in Kota Kinabalu, Sabah. When not writing at her desk, she will be cuddling her cat, clocking some miles or rolling on the mats. She aspires to be a best-selling author with solid six pack abs one day. Read Nova’s blog at novarenata.tumblr.com
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