ASAM GELUGUR (ASAM KEPING)
Asam Gelugor is the sun-dried slices of fruit from the Garcinia Atroviridus tree, native to Malaysia. The very sour fruit is commonly used in Malaysian cooking. The rind of the asam gelugor is particularly sour. The rind is cut into thin slices and dried and added to recipes that require the sour flavour. Commonly used in Rendang and Assam Pedas dish.
Used mainly in fish curries in Malaysia and Brunei. Its acidity and flavour are subtly different to the sour fruitiness of the more commonly used souring agent such as tamarind
Out of stock
Malaysian and Indonesian traditional foods are rich with spices. To add fresh sour taste, various spices such as Tamarind (Asam Jawa), Asam Gelugur (Asam Keping) and Asam Skin (Asam Kulit) are used as a souring agent.
Store in a cool dry place.