Sambal Hitam Belimbing Buluh KVG
Sambal Hitam Belimbing Buluh KVG is a homemade ready-to-eat sauce comprising of the finest and natural ingredients. The sauce is prepared by mixing onions, dried anchovies, ground chillies and then slow-cooked with BELIMBING BULUH (Averrhoa bilimbi) for 10 to 12 hours. Belimbing buluh is a sour fruit that gives this sauce its rich and sourish taste. Ultimately this slow cooking process gives the sambal its rich black colour. Thus, the name Sambal Hitam Belimbing Buluh KVG.
Averrhoa bilimbi is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. Averrhoa is a key ingredient in many Malaysian dishes to give a sourish taste. We Malaysians call this fruit “Belimbing Buluh” in Malay. There are numerous type of Malaysian dishes that use this fruit. Let us learn a little about its benefits
Benefits of Averrhoa Bilimbi
Bilimbi fruits are known to reduce blood sugar level. There are 2 ways of controlling blood sugar level: first, making the bilimbi fruits into juice and drinking it just like any other fruit juice. The second is to boil and mash bilimbi fruits with 1 cup of water until half of the water is evaporated. Then take the concoction by draining the stew and drinking it 2 times a day.
Control of Hypertension
Hypertension is a condition related to the rise of blood pressure in the arteries. Bilimbi fruit has been used traditionally to control hypertension. Bilimbi fruits are boiled with 3 cups of water until half of the water has evaporated, and then the concoction can be taken once it’s lukewarm. It is recommended to drink this concoction every morning for better result.
Paste or poultice prepared from bilimbi leaves is highly effective for dealing with joints that are swollen, stiff and achy. It’s due to the fact that the leaves possess both analgesic and anti-inflammatory properties. By the way, tea out of bilimbi leaves may also be taken internally for relief from swollen joints from within.
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