Jeruk Maman are made from a plant called Maman. Maman tree or its scientific name Cleome Gynandra is a shrub that can be found living in sandy areas and open ground. Usually shoots or young leaves are pickled as an appetizer. The pickled water is an accompaniment to grilled fish and other foods. The basic ingredients for preparing this traditional dish are young maman shoots or leaves, white rice, enough salt and water.
The way to make this heritage food from the state of Perlis is very simple, that is by cutting the leaves of maman, washing them repeatedly because this maman has sand stuck to its leaves. After that, maman leaves are squeezed with coarse salt, until they wither. Then, the maman leaves are transferred into an airtight container. After that add chili rice and cooking water. When ready, it will ferment at room temperature for a week. Only when this jeruk maman is sour can it be eaten.
The Uniqueness of Jeruk Maman
- Growing Wild: This maman plant usually grows wild in forest areas or gardens in Perlis.
- Special Taste: Its unique fresh sour taste makes maman oranges an excellent appetizer.
- Rich in Benefits: Has many health benefits, one of which is as a source of vitamin C.
- Traditional Culinary: This food has been a part of Perlis traditional cuisine since time immemorial.
How to Enjoy
There are several ways to enjoy this jeruk maman. Let’s check below:
- Eat directly: The easiest way is to eat directly. Feel the fresh sour sensation that instantly tickles your tongue.
- Made with Sambal: Orange juice is often used as a chili sauce to complement rice. The sour taste will add flavor to the main dish.
- Made into Pickles: Soak in salt water and vinegar.
- As a cooking ingredient: Used as a cooking ingredient such as masak lemak or tamarind.
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Article written by Nurul Humaira’ Hasan.
