When I chanced upon belimbing asam at my neighbourhood market, I purchased this breadmaker them with no second thought.
It just isn\’t widely available, i as a rule have to consult with Geylang Serai to order it. I even purchased a belimbing asam seedling recently hoping of skyrocketing my own personal method of getting this sour fruit.
I worn it for sambal udang belimbing – prawn and belimbing cooked in sambal.
The spicy tangy gravy is appetising and goes well with rice.
The dish could be a crowd-pleaser should you be considering a festive get-together.
- 350g prawns (with shells on)
- 12 belimbing asam (150g)
- 2 tsp salt
- 1 tbsp asam jawa (tamarind pulp)
- 2 tbsp water
- 80ml cooking oil
- 1 level tbsp sugar
- 6 kaffir lime leaves
- 65ml coconut cream
- Fresh turmeric leaf ?(de-stemmed and sliced finely)
For spice paste
- 9 red finger chillies (160g), ?sliced thickly
- 3 chilli padi
- 100ml water
- 2 buah keras (candlenuts)
- 20g galangal, chopped
- 20g ginger, chopped
- 15g fresh turmeric, chopped
- 2 stalks of lemongrass ?(use 5cm of your ?white root part only), sliced
- 20g garlic
- 150g shallots
- 2 tsp toasted belacan powder
1. Wash the prawns. Using a set of scissors, cut on the back of each and every prawn to de-vein, leaving your head and remaining shell intact. Refrigerate until pre-made.
2. Wash the belimbing. Drain dry and set for a dish.
3. Sprinkle one teaspoon of salt covering the belimbing. Leave for 10 mins and rinse the salt. Reserved.
4. Mix the tamarind pulp with two tbsp of water. Hire soak for Half an hour. Strain and hang aside the tamarind juice.
5. To arrange the spice paste, place red finger chillies and chilli padi in blender, as well as 50ml water. Blend into smooth paste. Transfer chilli paste to a bowl.
6. Put the remaining water, candlenuts, galangal, ginger, fresh turmeric, lemongrass, garlic, shallots and toasted belacan powder to the blender. Blend into smooth paste and add this to the chilli paste. Mix well.
7. Heat the olive oil over medium heat.
8. The moment the oil is hot, add some spice paste and switch heat because of low.
9. Fry a combination for 12 minutes.
10. Add some tamarind juice. Fry for someone else three minutes. Add remaining salt as well as the tablespoon of sugar. Stir.
11. Add some belimbing and prawns.
12. Add some kaffir lime leaves and stir-fry.
13. Add some coconut cream and stir-fy.
14. Cook for five minutes till the prawns are cooked through.
15. Garnish with fresh turmeric leaf.
(Also Read:?5 Delicious Methods to Eat Your Dragon Fruit C Recipes Included)
A type of this story first appeared in The New Paper on November 30, 2017, with all the headline ‘Hed Chef: Prawn and belimbing in sambal’.