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TONSOM/NONSOM BAMBANGAN
Kam Kam Riverside Joyful Garden, Kampung Bongkud, 89300 Ranau, Sabah.
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Introduction and history
INTRODUCTION AND HISTORY
Tonsom Bambangan also known as Nonsom Bambangan, is a traditional dish popular among the Kadazandusun community in Sabah. It is produced by using bambangan fruit or its scientific name 'Mangifera Pajang' which is a type of wild mango in the mango and kuini family that has a unique sour taste and aroma compared to normal mangoes (Jahurul et al, 2019). This bambangan fruit has a thicker skin, a more fibrous texture and is rich in nutritional properties such as vitamin C, antioxidants and fiber which is good for the health of the digestive system and the body's immunity (Lin et al, 2016).
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● 3 bambangan fruit - The pulp and seeds are used in the pickling process.
● 1 tablespoon salt - Gives flavor during the pickling process.
● 2 shallots - Finely sliced for extra flavour (optional).
● 15 bird's eye chilies - Can use bird's eye chilies or large chilies (optional).
● Airtight container.
1. Peel the skin of the bambangan fruit and wash it clean. Then slice the bambangan fruit in the form of dice.
2. Cut the seeds of the bambangan fruit and peel off the yellowish-white membrane (take the soft inner part), then grate it until it is fine.
3. Mix diced bambangan fruit and grated seeds with enough salt.
4. To make a difference, add slices of red onion and bird's eye chilies according to one's preferences.
5. Mix well and put in an airtight container. Then, ferment for about a week at room temperature before it can be eaten.
6. Serve tomsom bambangan with rice or even better, eat it with sambal belacan (chili condiment).
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Reference Source
Jahurul, M., Zaidul, I., Beh, L., Sharifudin, M. S., Siddiquee, S., Mamat, H., … & Selamat, J. (2019). Valuable components of bambangan fruit (mangifera pajang) and its co-products: a review. Food Research International, 115, 105-115. https://doi.org/10.1016/j.foodres.2018.08.017
Lin, J., Liu, S. C., Hu, C. C., Shyu, Y. S., Hsu, C. Y., & Yang, D. J. (2016). Effects of roasting temperature and duration on fatty acid composition, phenolic composition, maillard reaction degree and antioxidant attribute of almond (prunus dulcis) kernel. Food Chemistry, 190, 520-528. https://doi.org/10.1016/j.foodchem.2015.06.004
Location
State JKKN Contact Information
Puan Nurshahrinna Syahrial
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sabah
Kompleks JKKN Sabah,
Jalan Tasik off KM4 Jalan Penampang,
88200 Kota Kinabalu
SABAH
088-205070
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