Jeruk Bambangan

Copied from: http://notecook.com/desserts/fruits/jeruk-bambangan/

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!

Tuhau - Hot appetizer from Borneo rainforest.

Biggest Credit to Mr Dusun Aroma of http://www.sabahanfood.com/?p=40

I found this very interesting article. YOU SHOULD READ THIS..jarang2 ada yang rajin bikin ni.. hehe.. so i copied this one and share it to you.

Mr Dusun Aroma said:

On my very 1st post in this blog, I would like to share one of a dish that is a proud of my people. It is called sambal tuhau (too-how). Sambal is equivalent to a dipping sauce and tuhau is the main ingredient to make it.

By mentioning the name alone, it is already mouth watering! So, it’s a yummy yummy dish and it’s a hot one.

For those who don’t have any idea about tuhau, perhaps some light background information will help.

• Sambal tuhau is a traditional side dish prepared by the natives in Sabah, especially by the Dusun who lives in the interior. It’s perfect to accompany local rice wine or beer and to treat hangover :).

• Other cousins of tuhau which is use by many in preparing delicacy are tumeric, galangal/red ginger and of course wild ginger.

• The main ingredient is the tuhau which is scientifically known as E. coccinea a plant from zingerberaceae family, grown wildly and abundant in our tropical forest. This is how it looks like :

Photo credit to http://zainijimmy.blogspot.com

Alrite, enough said, lets go to the business! I’m gonna show you how to prepare the original sambal tuhau, the way we loves it so much in my home town.

**Before anything, in order to make a really good sambal tuhau, you must get the freshest raw ingredient possible. If you know where to get it green around your area, go get it pls.

Main ingredient:

A) Tuhau : any amount, but to make a medium bowl portion, get 8-11 stems

B) Lime : 5 – 8 (depends on your preference, but I use 5 large size limes). Rice vinegar can replace lime, but your sambal will be less than half good.

C) Chillies : 1 pack (contains around 35-45 chillies). It must be a hot chillies like Thai chillies or in Malaysia we have the Cili padi @ bird’s eye chilli (I use this one – mind blowing hot).

Optional (but better have ):

D) Onions : 3 medium size onions, thinly sliced.

E) Belacan / prawn paste / fermented prawn cake : Get a thumb size or more if you like. Give it a direct bbq for about 40-50 seconds till it produce slight burnt aroma. BUT don’t burnt it! Cut it into small cubicles or mash it with your pestle/mortar.

Ingredient for taste:

F) Salt : For this portion I use 3.5 tea spoons. Adjust the saltiness to meet your preference, but it should be a bit salty to cut the sour citric lime juice, and to awake the taste.

G) Sugar : 1.5 tea spoons or if you like, try monosodium glutamate (MGS) for 1 tea spoon. MGS is a famous flavor enhancer for Asian and the best brand is Aji No Moto which means ‘essence of taste’ (I use this one). Well, if you are a serious health conscious, you can forget about it :).

The process:

1. 1st of all – clean everything.
2. Peel off the hard tuhau skin by using a knife or your finger’s nail if you have a strong one. What we want is the soft inside of the stem. If you are not sure, try to bite a little, if it disintegrate easily with your chew, then it is. I use knife.

   
   

3. Cut the tuhau into shorter sizes (10-15 cm). This is just technical add-on, so that it’s easier for the next step -.-“)
4. Slightly mash the tuhau with the knife’s side, and then by using the reverse side of your knife (knife’s spine) hit the tuhau from end to end as if you are cutting it. But don’t cut it through. We want it still tangling lightly by its fibers.
5. 

   note the fine fibers attaching between those parts

6. Once done, leave it rest to colorizes into light brown. But, never leave it too long, it will turn to dark brown. If you prefer it original color, you may dip it into your lime juice immediately.
7. Cut the lime and extract the juice ONLY. The lime’s seed if mixed will turn the juice bitter and bitter and bitter. To get the most juice from your lime, roll press it under your palm and cut it properly. This is the right way to cut your lime, unless you are using lime juice extractor.
   

   create a triangle around the stem

8. Pluck the chilli’s pedicle/stem. Grind the chili using mortar grinder or blender/chopper.
9. Properly mix together the processed A) Tuhau, B) Lime juice, C) Chilli, D)Onions E)Belacan, F) salt and G) sugar.
10. The sambal is done!. Optionally, you may also add spring onions, garlic clove and even anchovies. Play with your imagination, make the dish yours and serve it best while fresh!

This is the end product.

And this is the mess

Sambal tuhau can be preserved for couple of weeks if kept properly inside a bottle/jar and refrigerated.

In Sabah, you can find the ready made sambal tuhau sold on the road side or in a market place, mostly in the interior such as in Tambunan, Keningau and Ranau. It taste slightly different as it is prepared using rice vinegar for a better preservative.

Photo source :http://www.mount-kinabalu-borneo.com

Additional notes:

Not everyone would love tuhau though. I know a dozen who can’t even stand the strong smell of tuhau especially those who are not from Tambunan.

For the 1st timers who love to try, go for a very little amount and taste it around the tips of your tongue. If you feel ok with it, then proceed with more amount.

Another good way of tasting tuhau for the 1st timer is by having a small amount of it in your spoon and dip it into your soup and taste it. You will know if you are enjoying it or otherwise immediately. Mixing tuhau with noodle soup or maggie is damn good!, try it :).

Tuhau in KK eateries?

It is very difficult to find but there is one outlet in centre point basement, (located beside the only vegetarian canteen) that provide sambal tuhau as their side dish. I was actually surprise by it.

However, it’s a bit frustrating though, the sambal tuhau in centre point is just too light. Perhaps the owner purposely make it very light for his customers.

If you are eating in Tambunan, go to Restaurant Trusmadi (besides TIPS and pasar), they still provide tuhau as a side dish for FREE and UNLIMITED. The food is nice too.

Hurmm, one last point.. beside being used to make an appetizer, tuhau is also a very good ingredient to make fish or chicken soup. I think that should be my next sharing

That’s it for now guys, cheers!

Some other post about Tuhau from the net:

http://jpajuni.blog.com/1705140/

http://zainijimmy.blogspot.com/2007/11/kampung-food-tuhau.html

http://www.dalbergpoulsen.com/ginger_poster.html

http://picasaweb.google.com/ng.wc.karen/Sabah2007#5180644762202429378

****

I would like to dedicate this post to the person who has made sambal tuhau popular in Tambunan and slowly it spread throughout Sabah. That man is my beloved father, Mr. Dalus Anggat.

I remember well, father used to serve his noodle soup with unlimited refill of tuhau and also a bottle of lihing – rice wine. It is still fresh in my mind, the combination really make a fortune for the family on those days.

****

Thanks again..

Tambunan Inn Hotel

Dear Friend,

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Address :	Lot E7, Block E, SUDC Shophouses, 89657 Tambunan, Sabah, Malaysia.
Phone :	+6087 771240

Description

- DVD player only for room 801
- Iron and electric jug if required
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Accommodation Facilities

Parking Space

Shopping Arcade / Drug Store

Room Facilities

Individually controlled air conditioning	Power/Hot Shower
Shampoo	Soap
Towel

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Thanks and Regards from me,
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Knowing Tambunan

Tambunan is a valley district located in the Interior Division of the state of Sabah. The district covers an area of 1,347 sq. km.. Its population was estimated to be around 27,852 in 2000, based on the 2000 Population and Housing Census conducted by the Department of Statistics, Malaysia.[2]. Almost the entire population are Dusun, while the rest are Malay, Chinese and other Sabahan ethnic groups. It is located 80 kilometers east of Kota Kinabalu, 48 kilometers south of Ranau and 48 kilometers north of Keningau. At an average altitude of 750 meters, this valley, which is part of the Crocker Range, experience mild tropical climate all year long. The valley is peppered by terraced padi fields and 70 picturesque villages. The dense forests of bamboo around Tambunan are a legacy of the British colonial period, during which time an edict stated that 20 bamboo sprouts had to be planted for every bamboo cut.

Tambunan is connected to Kota Kinabalu via the Kota Kinabalu-Tambunan-Keningau Highway.
East of Tambunan is Sabah's second highest mountain, Trus Madi (2642 meters).
The Mat Salleh Memorial, located in the middle of paddy fields at Kampung Tibabar, is a concrete structure erected in memory of Datu Paduka Mat Salleh. Better known as Mat Salleh, he led a rebellion against the British North Borneo Company in the late 19th century. The rebellion against British rule was due to the locals' dissatisfaction on alleged exploitation by the Company. He was killed in a gun battle with the British police on 1 February 1900. In recognition of Mat Salleh as one of Sabah's earliest freedom fighters, the State Government of Sabah built the memorial fort at the exact site of where he was killed.

Near the Mat Salleh's fort is the Tun Datu Mustapha Memorial the famous Sabah statesman.
Tambunan is noted for the quality of its Lihing and Tapai, or rice wine.

Outside of Tambunan is the Rafflesia Forest Reserve, devoted to the world's largest flower, the Rafflesia.

The road north of Tambunan to Ranau is considered one of the worst in Sabah, with numerous patches broken gravel, fallen roads and precarious water-filled ledges. The conditions have deteriorated due to increasing numbers of sinkholes and landslides and the slow rate of repair.

The Tamu Of Tambunan

Hi all, sorry, i manage to publish 2 photos of Tambunan's Tamu.. hmm.. give credit to Shally Martin.. sia nda tau pula blog dia punya address. so if sesiapa yang pg tambunan, jangan lupa untuk singgah sebentar di Tamu Tambunan kio.. banyak yang boleh didapati sana.. Tuhau, Bambangan, Sigup, Kuih muih... sayur mayur.. dan macam2 lagi la .. and sesiapa yg kenal mama sia.. tulung beli sayur dia kio..ekekekeke