Hi there steemians friends! 👋🏻
Hai ngavi kouvang steemians!
In my introductory, I did mentioned that I am Kadazan. Here I am, doing my blog in English and translate it to my mother tongue language “Kadazan”
It’s me Sandra.
Izou ii Sandra.
This time, I’m going to blog about Bambangan.
Baino tii, manganku pihangan toihaanku pasal doh moiko doh Bambangan.
Bambangan is a local fruit. It is only found in Borneo Island. Borneo Island consist of Malaysian States of Sabah and Sarawak, Negara Brunei Darussalam and Kalimantan province of Indonesia. It is also known as “Mangifera Panjang” in scientific name. It is a species plant of Anacardiaceae. Locally known as from the Mango species family.
Bambangan nopo nga tuva doh kampung. Iid Borneo noh kivaa doh tuva diti. Pulou Borneo nopo poin sompuu doh Sabah om Sarawak, iid suang Malaysia, Brunei Darussalam om Kalimantan, Indonesia. Nointutunan nogi iid boos do sains “Mangifera Panjang”. Iso kavo tuva do Anacardiaceae om miaga doh tuva mangga.
Since I am working in KPOC (full name-Kebabangan Petroleum Operating Company) its name is taken from the Bambangan fruit. Our Shareholders’ found that a Bambangan tree produces loads of big fruits, and they said that the tree is prosperous bearing lots of fruits. By taking the Bambangan Tree’s name, the shareholders hoping KPOC will produce tons of oil and gases just like the Bambangan fruits. Finger cross. 🤞🏼Hope to receive big fat bonus this year due to our fruitful gas productions last year!
Babaino diti poin kalaja zou doid KPOC-ngan nopo doh Kebabangan Petroleum Operating Company naanu mantad tuva doh Bambangan. Noihaan dotiho doh kouvaan nopo doh Bambambangan nga asapou om ogumu tuva. Kahansanan nopo dotiho doh kobobozo dii ngavi tumau om gas doh miaga kouvaan doh Bambangan. Kikahansanan doh tagazo. 🤞🏼 Ahansan zou doh kotoimo zikoi ogumu bonus tounditi sabab nopo ogumu hasil gas dii toun tiso.
Ok let’s get started with the Bambangan fruits.
Ok kanou nodii monosuzan doh tuva Bambangan.
This is Bambangan Fruit.
Iti noh Tuva Bambangan.
The skin colour is similar to a husked coconut. A mango disguised as a coconut. It tastes like a sour mango with a sweet smell.
Kuhit Bambangan nopo kaaga miaga kokuhito votik doh piasau. Loso dau miaga doh loso tuva mangga om ongid o’ vongii dau.
(1st Step.)
The Bambangan fruits need to be peeled. This is my mom peeling the Bambangan fruit.
Tumimpun nopo, onitan poh kuhit doh Bambangan. Itii noponga gambal dii mummyku manganit doh kuhit Bambangan.
This is the peeled Bambangan fruits.
Iti noh ii tuva doh Bambangan nonitan nodii doh kuhit.
(2nd Step.)
Cut up the Bambangan flesh into pieces as per below picture.
Pangan koduvo, maan nodi totoko om oibon ii tonsi Bambangan.
This is how the texture of the flesh.
Iti noh ii gambal tonsi doh Bambangan noh oib nodi.
The picture above, overlooking at the seed inside the Bambangan fruit when the flesh has been peeled and cut up.
Gambal nopo huu savat nga hinsou iid suang dii tuva Bambangan.
(Step 3.)
My Dad cuts out the inner part of the seed. Peeled the skin and the brownish seed is out from its shell.
Pangan kotohu, ii Daddyku manganit om maganu ii hinsou tuva Bambangan ii tokodou, honiton nodi o kuhit doh maganu ii badu dii tohomok
Thereafter, my Dad started to peel the inner brownish seed.
Ahapas poh, ii Daddy monimpuun mamahanit dii kuhavut dau.
Once peeled, it will turn out to be whitish.
Ahanit podii ii kuhavut dau, om opuak nodii o badu.
This is the seed grater.
Iti nopo nga gagalus
(Step 4.)
Grating process on going. Grate, grate, and grate.
Pangan ka-apat, mamagalus. Galus, galus om galus.
Textures of the grated seed.
Itii noh ii badu nagalus.
(Step 5)
Here comes the salt. Spread the salt evenly to the cut Bambangan and mix well.
Pangaan kohimo, iti nohh tusi, sasadan nodi doh tusi. Piguohuon nodi ii tonsi dii Bambangan om tusi.
(Step 6)
Take the grated seed and pour it onto the cut Bambangan. Then, mix it well. Pour more of the grated seed and mix it again.
Pangaan koonom, pasasadon nodi ii badu dii nagalus dii tinu om pii guohon noh dii tonsi Bambangan.
Walaaa…here it is.
Kihoii…!! Iti noiti.
Mixed well and ready to be placed in the jar.
Noh guo nodi om posuangon nodi doid tunsina.
This is the Bambangan pickle duly transferred in the jar and ready to be eaten.
Itii noh komozon doh nomsoom tuva Bambangan. Obuli nodii doh akanon.
Here are some cut Bambangan without being mix with the grated seed.
Itii noh pinuok doh tuva Bambangan pohogoton doh sup pinasakan.
This type is to be mixed with the fish-Basung soup called Pinasakan.
Tonsi tuva Bambangan miho nogi pohongoton doh magansak doh sada sup bonsungan.
Our local kampong soup.
Below are the lists of delicacies of Bambangan Fruit:-
Iti noh nuhudan ngan doh makanan pihongonton Tuva Bambangan:-
- Pickle Bambangan Fruit
(Nonsom Bambangan);
- Fish Soup with cut Bambangan
(Pinasakan miapai Bambangan); and
- Stir-fry Salted Fish, pickle Bambangan and Chili.
(Kinoing, Bambangan om hado)
It’s not easy task to do Bambangan pickle. So next time you see Aunty Inai in tamu selling Bambangan pickle nosoom Bambangan please don’t ask for discount 😊
I hope you have enjoyed my “how to” do Bambangan pickle with its Kadazan translation.
Besides being eaten as a pickle, the Bambangan Fruit is also beneficial to treat Cancer.
It is being translated that the fruit can kill cancer cells in breast cancer patients.
Source from whatsapp forwarded image
All pictures taken using iPhone.
Till then….see you in my next post.
Hope you have learn a lilbit about Kadazan language!
