BAMBANGAN PICKLES ( SABHAN’S PICKLES )

I want to introduce you on how a Sabahan 

make their pickles from this unique fruit, Bambangan,
or its scientific name is Mangifera Pajang. Bambangan

is in a same species as mango but its skin is brown in 

colour & its pulp is yellow when it is ripen. Bambangan
 
can be eat when it is ripen You can eat it with or without 

rice. However, it is more better if you make a pickles using

Bambangan because it will last long for about 1 year. 

Just so you know, this is a traditional food for 

Kadazan-Dusun people.

Bambangan is a type of wild mango that comes with a

distinct & sharp smell. 

Unlike the normal mango, Bambangan has a thick brown skin

.

While it is delicious when ripe, Bambangan is normally

harvested raw to be pickled using salt mixed with grated 

Bambangan seed & slices of chilli.

Bambangan can be found at most tamu ( local markets )

or vegetable markets.

 INGREDIENTS:

2-3 unripe Bambangan ( peeled &

sliced the pulps into cubes )
Cut split the seed.
Grate the inner seed.
Bird’s eye chilies to taste
Salt to taste

METHOD:

Mix all the above ingredients together

Put them into a clean container & cover it tightly.

Keep the container at room temperature for 1 week. 

Pickled Bambangan goes really well with plain 

white rice & deep-fried fish

Bambangans Fruit: 

 

CHOCOLATE CAKE WITH CHOCOLATE TOPPING

230 gm butter

250 gm castor sugar

200 gm flour

2 tsp baking powder

4 eggs

1 tsp vanilla essence

3 tbsp fresh milk

3 tbsp coco powder

2 tbsp warm water

METHOD:

Mix coco powder, water & milk

together & keep a side.

Cream sugar & butter, slowly add in

eggs 1 by 1 beat slowly till mixed well.

Add in flour, coco mixture, baking powder,

vanilla essence & mix well.

Bake in 180◦ degrees for 40-45 minutes.

FOR TOPPING:

200 gm cooking chocolate

6 tbsp fresh milk

METHOD:

Melt the chocolate with milk &

pour over the cool cake.

CHICKEN TIKKA WITH YOGHURT MINT SAUCE

1 cup fresh yogurt (should not be sour)

½  cup finely chopped fresh coriander leaves

2 tbsp ginger paste

3 tbsp garlic paste

3-4 tbsp garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

½ tsp orange food coloring

1 kg chicken (breast or thigh) skinless &

 cut into 2" chunks

1 large onion cut into very thin rings

Lime/ Lemon wedges to garnish

1 tsp Chaat Masala (available at most

 Indian groceries)

METHOD:

Grind the chopped coriander & all other marinade

ingredients (except yoghurt) to a smooth paste in a

food processor.

Pour the above mix into a large bowl & add yoghurt.

Mix well, add the chicken pieces & mix well.

Cover the bowl & refrigerate.

Allow to marinate overnight.

Thread the chicken onto skewers & keep ready.

Preheat your oven or grill to a medium high

temperature (200 C/ 400F/ Gas Mark 6).

Place the skewers on the grill racks in your oven

with a tray underneath to catch drippings.

Roast open till the chicken is browned on all

sides & tender.

Remove from skewers & put the chicken in a plate.

Put the onion rings in a separate bowl & squeeze

lime juice over them.

Now sprinkle the chaat masala over them & mix well

so the onions are fully coated.

( sorry I forgot to add onions )

Garnish the Chicken Tikka with these onion rings & serve.

MINT & YOGHURT SAUCE

250ml (1 cup) natural yoghurt

1 cup firmly packed mint leaves

1/4 cup firmly packed coriander leaves

2 shallots, ends trimmed, thinly sliced

1 small garlic clove, crushed

1 tsp finely grated fresh ginger

METHOD:

Place the yoghurt, mint, coriander, shallot,

garlic & ginger in the bowl of a food processor &

process until well combined.

Serve with Chicken Tikka.

SPICY LAMB WITH SOYA SAUCE

300 gm lamb boneless sliced

3 cm cinnamon stick

2 star anise

3 inches ginger sliced

5 cloves garlic sliced

1 large onion sliced

1 stalk lemon grass

1 tbsp chili paste

3 tbsp dark soya sauce

2 tbsp light soya sauce

Salt to taste

Oil for cooking

GARNISHING:

1 red chilly sliced

1 green chilly sliced

1 onion sliced

METHOD:

Fry cinnamon, star anise, onion, 

garlic,ginger & lemon grass in oil 

till light brown colour.

Add chili paste stir for 2 minutes, add 

both soya sauce, salt mix well cover & 

cook in low flame, stir on & off to avoid 

burning if necessary sprinkle some water 

to cook.

Once meat is cooked add both chilies,

onion & mix well.

Serve with hot rice as a main dish.

SEAFOOD CURRY MINI PANCAKE

TO MAKE BATTER:

1 cup self-rising flour

1 ¼  cup coconut milk

Crab stick cut, prawns

( add any seafood’s to your choice )

1 egg

Salt to taste

1-2 tbsp yogurt

Cherry tomatoes sliced round

1 stalk coriander leaves chopped

Mix & make into batter.

THINGS TO FRY:

1 onion chopped

2 cloves garlic chopped

1 piece ginger chopped

1 green chilly chopped

1 stalk curry leaves chopped

1 tsp seafood curry powder

1 tsp oil to fry

Fry onion, garlic, ginger, chilly, curry

leaves in oil till light brown colour.

Add in curry powder fry for 1 minute.

Add the above fried ingredients into the

batter, mix well & keep for 10 minutes.

METHOD:

Heat up the pancake mold with little butter.

Pour a small ladle of batter into the mold,

dot with some butter on top, turn the 

pancake & cook both sides until cooked.

Serve hot with tomato ketchup or plain.