SAMBAL HITAM PAHANG (TOK BEH) is a chilli paste made with a fruit native to Malaysia and other surrounding Asian countries. The fruit is small and square in length, and rarely eaten fresh because of its intense sourish taste. The ripe belimbing fruits are often used as a sourish ingredient in sambals. It is also a staple for traditional dishes such as spicy curry fish and yellow shrimp. The Belimbing Bamboo fruit eliminates the fishy taste and smell from freshwater fish. Therefore, the fruit is often used by the Malays and the Chinese in their cuisines.

Another popular dish using the Belimbing Bamboo fruit is the Sambal Hitam (Black) Belimbing Buluh. This dark and spicy Sambal is a tasty and traditional dish from the state of Pahang in West Malaysia. It uses an age old recipe that has been passed down from generation to generation. It is spicy and sourish that causes an explosion of flavours in your mouth. It can be eaten as an appetizer and it goes well with steamed rice and bread. You can even use it as a topping for your favourite creamy soups and porridge. Whichever food item you pair it with, this spicy dark sambal alleviates and enhances the taste further. Very suitable for people who are travelling overseas for studies or work and want to bring a taste of their homeland with them in a pack.

Ingredients:

Bamboo Belimbing, Anchovies, Red Onion, Spicy Chilli and Salt