Belimbing wuluh scientific name is Averrhoa bilimbi (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. It is a close relative of carambola tree. This is one of exotic tropical asian fruit.
Possibly originated in Moluccas, Indonesia, the species are now cultivated and found throughout the Philippines, Indonesia, Sri Lanka, Bangladesh, Myanmar (Burma) and Malaysia. It is also common in other Southeast Asian countries. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.
Local name for belimbing wuluh in Indonesia is
- Bugis Soppeng: Caleneng,
- Aceh: Limeng ungkot, bohlimeng
- Gayo: selemeng
- Batak: asom, belimbing, balimbingan
- Nias: malimbi,
- Minangkabau: balimbieng,
- Melayu: belimbing asam,
- Lampung: balimbing,
- Sunda: calincing, balingbing,
- Jawa: blimbing wuluh,
- Madura: bhalingbhing bulu,
- Bali: blingbing buloh,
- Bima: limbi,
- Flores: balimbeng,
- Sawu: libi,
- Sangir: belerang,
- Banjarmasin: Belimbing tunjuk.
- Makassar : Bainang
This fruit has a distinct fruity sour taste and used to cook seafood. Udeng Tumeh is one of the famous Acehnese traditional dish. Udeng is literary sdang or shrimp in bahasa Indonesia and tumeh is tumis or stir fried. The authentic version use dried sliced belimbing wuluh instead the fresh ones. This is call asam sunti, but since i can’t access any of that ingrediend so i use the fresh one. The taste maybe slightly diffrent but still bring you an umami flavour.
- 250 gr shrimp/ udang
- 3 belimbing wuluh, sliced/iris tipis
- 1 red chilli/ cabe merah besar, sliced/iris tipis
- 3 green chilli/cabe hijau, sliced iris tipis
- 4 shallot/bawang merah,sliced/iris tipis
- 4 garlic/ bawang putih,sliced/iris tipis
- 3 cm ginger/ jahe,sliced/iris tipis
- sedikit bubuk kunyit/ pinch of turmeric powder
- salt, sugar and peper to taste
- 1/2 cup water
- Heat up 2 tbsp oil in a wok pan, stir garlic and ginger until slightly browned
- Add shallot, all chillies and continue saute until fragrance
- Add shrimp and belimbing wuluh, stir occasionally
- Add turmeric powder, seasoning and water, cover the wok pan
- Cook until the sauce is reduce and the shrimp is cooked through, don’t overcooked it!
- Serve with steaming hot rice