In Sabah , there had plenty of simple yet delicious dishes which are mainly pickled or preserved. This is mainly due to the Sabahan partiality to all things tangy. At the same time, it also dates back to the olden days when there were yet to be refrigerators to keep the food in.
Nonsom / Bosou
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—marvelous! .
Ingredients can be found http://www.newsabahtimes.com.my/insite/insite_display/1037
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