-

Belimbing Buluh (Bilimbi fruit)

Bird’s Eye Chilies (Cili Padi)

Shallots and Garlic

Palm Sugar (Gula Merah)

Dried Anchovies (Ikan Bilis) or Dried Shrimp (Udang Kering)

Cooking Oil

Salt and Tamarind Paste (Asam Jawa)

Preparing the Belimbing Buluh:

Wash the belimbing buluh thoroughly with clean water and cut it into small pieces. If a smoother texture is preferred, blend the belimbing buluh into a finer paste.

Sautéing the Shallots:

Heat oil in a pan and sauté the finely sliced shallots and garlic until fragrant.

Adding the Chilies:

Add the pounded bird’s eye chilies into the pan and continue sautéing until the chilies become slightly wilted.

Cooking the Belimbing Buluh:

Add the chopped or blended belimbing buluh into the mixture and cook until it softens and releases its natural juices.

Adding the Anchovies or Dried Shrimp:

Stir in fried dried anchovies (ikan bilis) or dried shrimp (udang kering) for a rich, savory taste. These ingredients enhance the sambal with a unique umami flavor.

Seasoning the Sambal:

Add palm sugar, salt, and a little tamarind paste to create the signature sweet and sour balance. Adjust the seasoning to taste, mix well, and cook until the sambal thickens.

Ready to Serve:

Sambal Hitam Belimbing Buluh is now ready to be served. It pairs well with hot steamed rice, grilled fish, fried chicken, or as a flavorful side dish.

Distinctive Features of Sambal Hitam Belimbing Buluh:

Tangy and Spicy Flavor: The sourness from belimbing buluh combined with the spiciness from bird’s eye chilies creates a unique and bold taste.

Texture: This sambal typically has a coarser texture, with visible pieces of belimbing buluh, making it more appealing and enjoyable to eat.

Aromatic Appeal: The strong aroma from shallots, garlic, and dried anchovies enhances the sambal’s overall flavor, making it a highly sought-after dish.

-