I Love Sour Stuff : Jeruk Kedondong Asam Boi

One of my favorite snacks which I have not eaten in a long long time is pickled mangoes. Gosh, I love those! The best ones are made using a variety of mangoes which is know locally as "pauh".

This particular mango has a special fragrance and taste and it is wonderful when pickled. Most unfortunately, although I have the recipe for making pickled mango, I am unable to source for that variety of mango.

One day when I went to Jaya Grocer, I spotted some very nice Buah Kedondong (Ambarella). I love these in rojak buah. And oh, I also love kedondong juice.

I immediately took two packets and went to search for asam boi (preserved sour plum). You see where this is going?

When I got home, I got to work on the kedondong and I usually don't do stuff in the kitchen on weekday evenings. I washed and peeled the fruits and cut each into quarters.

Then I took the asam boi and using a knife, peeled the flesh. The asam boi was then mixed with the kedondong and I kept the asam boi marinated fruits in the fridge.

The next day, I stirred the whole lot to ensure even marination. On the third day, I gave it a taste. Wah, nice but a bit too salty. So I added some sugar. Some asam boi are salty and sweet while some are more on the salty side. So you have to adjust to taste.

The marinated kedondong tasted so much better with the added sugar. Sweet, sour, salty and crunchy with the unmistakable taste of kedondong. I love this!

I was greedy because besides the kedondong, I also bought two unripe mangoes and did the same thing to the sour mangoes.

hee...hee.... well, well, the mangoes were really good too. It looks like I have an ample stash of these sourish snacks to last me a few days.