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:
nice recipe for pickle..it turned out perfect for you
ReplyDeleteHi,
ReplyDeletedid you know that the sap of this fruit is acidic and quite poisonous to the skin, yet the thick skin can be eaten after the brown outer skin is peeled with a knife? Of course while doing the peeling, you got to protect your hands from the sap of the fruit and my tree expert nephew says this tree belongs to the LANGAS type.
Anyway, one of the thing that can neutralise the sap is actually the grated seeds of the fruit, and that's why it is added to the pickled preparation.
Just thought I like to share that with you.