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SAMBAL TELUR BELIMBING BULUH
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Introduction and history
Sambal Telur Belimbing Buluh is a popular dish in the cuisine of the Chetty or Peranakan Chetti community (also known as "Chitty" or "Chettiar" in Malaysia). Chetty cuisine reflects a blend of Malay and Indian culinary influences, with a rich use of spices and unique local ingredients. Sambal Telur Belimbing Buluh is an example of a dish that combines spicy and sour flavors, which are characteristic of this ethnic cuisine.
Belimbing buluh, also known as "bilimbi" in English, is a tropical fruit commonly found in Malaysia and Indonesia. It is used in traditional cooking to add a refreshing sourness. In Chetty cuisine, belimbing buluh is often incorporated into sambal to enhance the spiciness and freshness of the dish.
Characteristics of the Dish
Spicy and Sour Flavor: The combination of spiciness from chilies and sourness from belimbing buluh creates a refreshing and appetizing taste.
Rich with Spices: Ingredients like lemongrass and onions provide depth and aroma to the sambal.
Balanced Taste: Palm sugar adds a touch of sweetness to balance the spicy and sour flavors, resulting in a perfectly flavored sambal.
Unique and Traditional: This dish reflects the richness of Chetty cuisine, combining Malay and Indian influences with local ingredients to create a unique taste.
The functions of Sambal Telur Belimbing Buluh in Chetty cuisine extend across cultural, social, and nutritional aspects. Below are its main roles:
As a Main Dish:
Sambal Telur Belimbing Buluh serves as a main dish. The eggs cooked in spicy sambal provide essential protein, while the belimbing buluh adds a tangy element that enhances the dish's flavor. This dish is often enjoyed with white rice as a main meal for lunch or dinner.
As a Nutritional Source:
Eggs are a rich source of protein and contain essential vitamins and minerals, such as vitamin D, vitamin B12, and iron.
Belimbing buluh is high in vitamin C and antioxidants, which help boost the immune system and provide health benefits.
Chilies in the sambal contain capsaicin, which offers health benefits such as boosting metabolism and aiding fat burning.
Enhances Appetite:
The combination of spicy chilies, sour belimbing buluh, and sweet palm sugar creates a balanced and appetizing taste. The acidity of belimbing buluh helps elevate the flavor of the dish, making it more refreshing and especially enjoyable during hot weather.
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Fish roe (parang or tenggiri fish roe)
Small shrimp
Belimbing buluh (a few pieces, diced)
Red chilies (sliced or blended)
Shallots (sliced or blended)
Garlic (sliced or blended)
Palm sugar (to add a sweet balance to the spicy and sour flavors)
Salt (for seasoning)
Lemongrass (bruised to release its aroma)
Cooking oil (for sautéing)
Tamarind water (for additional sourness)
Coconut milk
Cook Fish Roe and Shrimp: Heat a pot and add the fish roe and small shrimp.
Prepare the Sambal Base:
Blend red chilies, shallots, and garlic with a little bruised lemongrass until smooth. Optionally, add some belimbing buluh during the blending process for a fresher, tangier taste.
Sauté the blended sambal paste until fragrant and slightly crispy.
Add Belimbing Buluh:
Add the diced belimbing buluh to the pan and cook with the sambal. Let the belimbing buluh soften slightly and mix evenly.
Incorporate Coconut Milk:
Stir in the coconut milk and allow it to cook with the sambal.
Season the Sambal:
Add palm sugar to balance the spiciness and sourness of the belimbing buluh. Add salt to enrich the flavor of the sambal.
Adjust Consistency:
If the sambal is too thick, add a little water or tamarind water to enhance the sourness for a more flavorful dish.
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Reference Source
Bahan Bacaan
Tan, L. H. (2017). The Flavors of Malaysia: A Culinary Journey Through the Nations’ Heritage. Kuala Lumpur: Tuttle Publishing.
Chong, L. (2020). The Taste of the Peranakan: Traditional Recipes and Insights. Penang: Penang Heritage Press.
Ismail, S. (2016). Resipi Warisan: Masakan Melayu Tradisional dan Etnik Malaysia. Kuala Lumpur: Pustaka Cipta.
Nasution, A. (2019). Traditional Flavours of Malaysia: A Culinary Exploration. Kuala Lumpur: Malaysian Culinary Press.
Location
State JKKN Contact Information
Nur Al-Farani binti Rosli
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Melaka
Kompleks JKKN Melaka
Hang Tuah Jaya, Lebuh Ayer Keroh,
75450 MELAKA
06 - 763 6308
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