I have access to a couple of buah belimbing trees in my vicinity and they fruit in abundance all year round. When I was discussing with Wendy on what to cook for Malaysia Food Fest Pahang, I requested her to find me a dish which makes use of these little wonderfully sour torpedoes. My first dish for MFF Pahang, is a recipe I knew I would like. When Wendy was telling me about it after she prepared the dish, way before this month’s event commenced, I knew I would love to try it. Not only because the recipe is incredibly simple to follow, but more importantly, the flavours are exactly what I crave for! Spicy, sour and savoury!
Peranakans love cooking with fruits, spanning from the usual tropical varieties like pineapple in Sambal Nanas to durian in Apam Balik and banana in Pengat, to using more exotic varieties in lesser prepared dishes like young jackfruit in Sayur Nangka Masak Lemak, banana blossom in Kerabu Jantung Pisang and unripe papaya in Buah Paya Masak Titek. Some fruits are used almost exclusively in culinary cuisines from this region, and buah belimbing is one such fruit.