BUY: Babi Asam Belimbing: Braised Pork Belly with Belimbing Buluh

Folks, if you have not taste Babi Asam Belimbing, you are missing out on something amazing.

Trust me on this. Babi Asam Belimbing aka Braised Pork Belly with Belimbing Buluh is one extremely appetizing dish so be prepared to be hit by the avalanche of flavours in every spoonful.
The flavours are spicy, sour and slightly fruity all at once.
The highlight of the dish may be the tender, fatty pork belly but it is the belimbing buluh that imparts the zest to the dish, the punch so to speak.

There is no better way to enjoy this than to pair it with rice, flooded with the gravy and besides the meat, savour biting into a piece of the belimbing too for a sourish surprise.

All in all, I can assure you that it is very SYIOK!


TO BUY: ORDER via Whatsapp +6011 – 39385350
Price is RM38 per box for about 4 servings of meat and belimbing (to be eaten with rice)


More about belimbing buluh:
This rather understated ingredient is seasonal. Longish and cylindrical in appearance belimbing buluh is usually about 4 – 10cm long and crisp when unripe. The outer skin is glossy and thin. It is not widely known and as far as I know (I stand corrected if in error) it is primarily used in Malay and Nyonya cuisine.
Once plucked off the tree, it does not keep well and needs to be refrigerated and at most up to a week. I’ve personally tried to prolong the refrigeration duration and my whole bag of belimbing just became a wasted soggy mess.

However, it can be dried or frozen for future use. When cooked the belimbing pieces should preferably remain in ‘shape‘ and not so soft that they have disintegrated into mush.

Not to be confused with starfruit, which also shares the same Malay name, this is a sour fruit which adds a wonderful fruity zing to dishes. It cooks fast and thus require low cooking time.

If you managed to get some, give this recipe a shot.
** Recipe courtesy of http://www.tropicalfruits.com.my/:

Chilli Belimbing Relish Recipe

Ingredients:

20gm / 20 whole dried chillies
2gm / ½tsp belacan (shrimp paste)
8gm / 3 medium cloves garlic
50ml / ¼cup tamarind juice
3gm / 1cm piece fresh turmeric
90ml / 2 tbsp oil
3gm / ½ tsp salt
250gm / 2 medium onions (1 for frying)
5 belimbing, sliced
24gm / 2 tbsp sugar
2cm ginger

Method:
1) Soak dried chillies in water for one hour. Drain and wash.
2) Blend chillies with all ingredients except one onion and
bilimbi.
3) Heat oil in saucepan.
4) Fry one chopped onion till soft.
5) Pour in blended ingredients.
6) Cook for about 20 minutes over a slow fire.
7) Add salt, 2 tbsp water, tamarind juice and sugar.
8) Add bilimbi and cook for 10 minutes.

To enjoy: Serve with rice or as a dipping sauce