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SAMBAL HITAM BELIMBING BULUH
Kedai Makan Long Zizah Kampung,
Kuala Sat Ulu Tembeling 27020 Jerantut Pahang
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Introduction and history
Sambal Hitam Belimbing Buluh is traditional black paste which has been eaten for generations particularly in Jerantut, Kuala Lipis and Raub districts of Pahang. Sambal is paste and hitam is black. While belimbing buluh is a kind of very sour starfruit, its main ingredient, along with anchovies.
Sambal hitam belimbing buluh has a distinctive taste due to the starfruit (averrhoa bilimbi), its main ingredients. Also known as sour starfruit, this Malaysian native fruit, is small, cylindrical or almost oblong, looking like a very small cucumber. It is light green when young and slightly yellowish when ripe. We can find the fruits sprouting abundantly on the stem of its tree. Generally, the belimbing buluh is not eaten on its own as it is extremely sour. Hence it is only suitable for cooking, especially to make dip, thick sauce or paste. It also can be processed into other products.
Sambal hitam belimbing buluh is popular due to its unique cooking. The young and green starfruits, mixed with only coarse salt, are boiled for a day for it to turn black. Hence the name hitam (black). In ancient times, it was considered a complex dish as it was time consuming and required precision to cook so that it could be kept long. Then, the fruits were boiled in an oil can on firewood.
Very flavoring and healthy eating, sambal hitam belimbing buluh is appetizing when eaten with white rice, raw fresh young leaves or salads, glutinous rice, pancakes and the like. As such, this full of flavour cuisine has made Pahang a place of interest to visit.
INGREDIENTS
1/2 cup of belimbing buluh (starfruit)
• 3 cloves of garlic
• 3 large cloves of red onion
• 1/2 cup of fresh chili
• 1 inch of fresh turmeric or turmeric powder to taste
• 2 cups of cleaned anchovies
• Salt to taste
• Sufficient seasoning
• 1 cup of oil
HOW TO PREPARE
1. Clean the belimbing buluh.
2. Heat them in a pot without water for three hours on a low fire until the fruits release their own juice.
3. Stir every two minutes until the juice dries up and fruits turn dark.
4. Then, lightly pound the garlic, shallots, rice chili, anchovies, and the fruits.
5. Heat the oil and fry the garlic and shallot until fragrant.
6. Add the chili.
7. Add the pounded anchovies.
8. Stir gently from time to time. Once half dry, add salt, seasonings and fresh turmeric or turmeric powder.
9. Add the blackened fruit.
10. Continue stirring until all dry up.
11. Once dry, turn off the fire and let the paste cool.
12. Serve or store in a suitable container (this paste can be stored long).
Azizah binti Mohamad
Reference Source
i. Bahan Bacaan
Professor Dr. Haji Mohd. Salehuddin Mohd Zahar. (2022). Bab
Dalam Buku Siri 1 : Pelestarian Warisan Makanan Tradisional Melayu. Kuala
Lumpur : Jabatan Warisan Malaysia.
Tengku Puan Pahang. (2005). Air Tangan Tengku Puan Pahang
Masakan tradisional Pahang. Pahang : Lembaga Muzium Negeri Pahang
M.Anem.
(2015). Belimbing Buloh – Sambal Hitam : blogspot: muat turun pada 18 Januari
2015 daripada
https://animhosnan.blogspot.com/2015/01/belimbing-buloh-sambal-hitam.html
Location
State JKKN Contact Information
Puan Norlelah Abd Karim
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Pahang
Kompleks JKKN Pahang
Lot 57100, Jalan Teluk Sisek,
25000, Kuantan,
Pahang Darul Makmur
09-517 8466
