Maman tree, or with its scientific name Cleome gynandra, is a shrub that is often found growing in sandy areas and open ground. In Malaysia, especially among the Malay community, shoots or young leaves of the maman tree have long been used as pickles as an appetizer. This traditional dish not only evokes nostalgia but also enriches the taste palette with its deliciousness and uniqueness.
The uniqueness of Jeruk Maman :
Jeruk Maman is famous as one of the special appetizers. Its pickled juice is often used as a topping for grilled fish and various other dishes, giving it a refreshing sour touch. Its unique and appetizing taste makes maman oranges popular among traditional food lovers.
Basic Ingredients
The preparation of pickled maman requires simple and easily available ingredients:
- Shoots or young leaves of maman
- White rice
- Coarse salt
- Sufficient water
- Chili padi (to add a bit of spiciness)
- How to Make Mom’s Oranges
- The process of making maman pickles is not that complicated, but requires a little precision. Here are the preparation steps:
Preparation of Maman Leaves:
First, the shoots or young leaves of maman are cut and washed repeatedly to remove the sand stuck to the leaves. This washing process is important to ensure that the oranges produced are clean and safe to eat.
Season with Salt:
After washing, maman leaves are squeezed with coarse salt. This process needs to be done until the maman leaves wither. The salt helps draw water out of the leaves and start the fermentation process.
Storage in an Airtight Container:
The wilted maman leaves are then transferred to an airtight container. Make sure the container is clean to avoid any contamination.
Addition of Chili and Water:
After that, chillies and rice are added together with boiled water into the container. This mixture will add spiciness and enrich the taste of maman oranges.
Fermentation Process:
The container that has been filled with maman leaves, chilies, and water should be fermented at room temperature for a week. This fermentation process will produce maman oranges that are sour and ready to eat.
Enjoying Mama’s Oranges
After a week, the pickled maman can be enjoyed. It can be eaten on its own or used as an accompaniment to various dishes such as grilled fish. The combination of sour taste, slightly spicy, and the special aroma of maman leaves makes every dish more special.
A Legacy That Needs to Be Continued :
Jeruk maman is not just food, but part of Malay cultural heritage that needs to be preserved and continued. The practice of making maman pickles connects us with the traditions of our ancestors, as well as giving the younger generation the opportunity to taste and appreciate the uniqueness of traditional cuisine.
With the variety of modern foods available, maman pickles still have a special place in the hearts of those who appreciate authentic taste and tradition. Continuing this practice is one way to ensure that our culinary heritage lives on and is enjoyed by future generations.
