Belimbing Hitam (Black Averrhoa Bilimbi) VIAS Belimbing Hitam is made from Averrhoa bilimbi. Bilimbi is closely allied to the carambola but quite different in appearance, manner of … read more
Added: May 19th, 2011
Category:Premium Malay Ethnic Food
Belimbing Hitam (Black Averrhoa Bilimbi)
VIAS Belimbing Hitam is made from Averrhoa bilimbi. Bilimbi is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The English names are "cucumber tree" and "tree sorrel". Bilimbi is the common name in India and has become widely used. In Malaysia, it is called belimbing asam or belimbing buloh. In Indonesia, it is belimbing besu, balimbing, blimbing, or blimbing wuluh; in Thailand, it is taling pling, or kaling pring. In Haiti, it is called blimblin; in Jamaica, bimbling plum; in Cuba, it is grosella china; in El Salvador and Nicaragua, mimbro; in Costa Rica, mimbro or tiriguro; in Venezuela, vinagrillo; in Surinam and Guyana, birambi; in Argentina, pepino de Indias. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names. To make Belimbing Hitam, the fresh bilimbi fruits were cooked with salt until it turns black and loss it water content. Bilimbi fresh fruit are very popular in many Malay food recipes. The village folk normally make sambal from the fruits by mixing it with hot chili pepper, grated fresh coconut and some salt. It is also commonly cooked with coconut milk gravy and fish or meat. Vias Belimbing Hitam can be used in similar ways of the fresh bilimbi fruits. It can also be used in any cooking recipes to add sour taste to the food.
Direction : Use to add flavour to your food and for cooking seasoning.
Storage Method : Refrigerate once open