Jeruk Bambangan
published by Borneon on Sep 19, 2009
This is a traditional appertizer for the Sabahan people especially for the Kadazan and Dusun tribe.
How to make Jeruk Bambangan
Bambangan is a well known fruit for the Sabahan people (Sabah, Malaysia) especially among the Kadazan and Dusun tribes. But nowadays, it is getting popular among every race in Sabah. The tree is very tall and it takes long years to mature and bear its fruits. The fruits are round and brown in colour. It has a nice smell when it is ripe. This fruit either can be eaten raw when it is ripe or turn it into Jeruk Bambangan, a local delicacies that can be a delicious appetizer.
A ripe bambangan can be very sweet or very sour depends on where the fruits came from. These are the simples’ steps to make jeruk bambangan.
The Ingredients:
1) A few fruits of Bambangan
2) Bambangan seeds
3) Salt
Step 1:
Peel off the bambangan skin. Be careful when doing this because the bambangan will produce sticky substances around it. This can burn your skin if you touch it with your bare hands so it is advisable for you to wear hand gloves. Any hand gloves will do. If you do not have hand gloves you can use any clothes to hold the bambangan while peeling it.
Make sure you do not wash the bambangan after you have peeled it because it will make it very slippery and that will make it hard for you to cut it into small pieces.
Step 2:
Cut the peeled off bambangan into small squares pieces making sure that it is not too small, just the right size. It also does not have to be at the same size. Do not throw away the seed. You need that as one of the ingredients.
Step 3:
Now just put aside the pieces of bambangan. Take the bambangan seed and you need to peel the outer layer of the seed. This can be a tricky thing to do because the outer layer is very hard but be careful not the cut the inner seed that is white in colour.
Step 4:
When you get the white seed, take any type of grater to grate the seed into crumbs. Grate all the bambangan seeds that you have, as much as you can.
Step 5:
Now take the bambangan pieces that you had cut earlier and mix it with the seed crumbs slowly, mixing them bit by bit. When you had mix all of the crumbs, add 1 to 2 table spoons of salt (or enough to taste) to the mixture and mix it all again. Leave it to be about half an hour before putting them in jars or containers.
Other people might have different ways to do this, but these are the basic steps that you can follow. Jeruk bambangan can last for quite sometimes because it tastes better as it gets older, but remember not to eat these too much at one time because it might gives you gastric. Enjoy!
# 1 by Borneon
November 14th, 2009 at 1:15 am #
To people who view this, would be nice if you could give some opinions.. thanks!
# 2 by Agnes Chin
December 12th, 2009 at 10:49 am #
I made a link here from my blog if you don’t mind..I love bambangan.
# 3 by Wil
April 5th, 2010 at 6:39 am #
Hey this is cool that there is such a detailed recipe for bambangan. I’m bookmarking this hehe… good one!
# 4 by Wil
April 5th, 2010 at 6:41 am #
Hey this is cool that there is such a detailed recipe for bambangan. I\’m bookmarking this hehe… good one!
# 5 by Borneon
April 12th, 2010 at 10:53 pm #
Thanks Wil ..
# 6 by Banzai
September 1st, 2010 at 10:30 pm #
nice… Ive made me a bambangan chutney too.
Luv jeruk bambangan.
Nice detailed (with photos) explaination…
# 7 by Niol
October 16th, 2010 at 12:44 am #
Nice n Yummy..
My Fuv Bambangan eat with Ikan Masin + Cili padi
# 8 by Charlotte
October 24th, 2010 at 8:42 pm #
Hi Borneon, I really like your ad. Since that you are from Sabah, I wonder if you can help me? Do you know anything about batad? It is a melon family, I have been searching for this fruit for many years now but failed. It usually can be found in Tamu or pasar area during harvesting time. Batad is Dusun/Kadazan word. It looks like Kadazan sangop in size but smaller, its flesh is greenish to peach color when ripe. It has a mild sweet to tart in taste, the texture is somewhat like Honey Dew or Cantaloupe. The seeds are like cantaloupe or sangop.
It would be nice if you can write about batad, I believe it is a rare fruit since I can\’t find it anywhere in Google. Please let me know if you find any information about it. Thanks.
# 9 by ice
June 9th, 2011 at 6:56 am #
i want to buy / order..i love bambangan as my mom is a sino, but i had it when i was young..now i havent eat is for so long, i miss it so much, can anyone tell me where to get ? im from tawau, sabah. dont want to lost my little kadazan thread…dont want later my child dont even know what it is…
# 10 by Helen
June 25th, 2011 at 6:54 am #
Haven’t eaten it in years!!! Yum …
# 11 by blu4sky
February 14th, 2012 at 6:48 pm #
hi,
a friend asked me about bambangan and i find you got very detail information about bambangan..i like to link your blog to mine..hope you don’t mind..
and thanks in advance