Hellow Steemit Fellows😉
averrhoa bilimbi aka Belimbing Wuluh aka Boh Limeng
I have been living in Pamulang, South Tangerang, Banten Province, Indonesia with My husband and A Father in Law for 22 months now😊. When I still living in Aceh with my parents and siblings, you can say that I'm that someone who never care about this fruits at all. In my hometown, people use this fruit as an ingredients for almost every traditional food recipes, the fresh and sun-dryed too. Sometimes, if you want to learn about Acehnese Language, people will make a joke by suggesting you to eat the sun-dried bilimbi first😂, nope.. don't worry it is just a joke😉.
A fruit bearing tree which has a close relative to carambola tree. The trunk and branches has to be exposed to sunlight for fruits to form, that's what I learned from my people in Aceh. Being sun-dryed and salted is the only thing that people in my hometown know for preservation this very acidic fruit. Except for consumption, the fruit also useful to clean your nails, better than any artificial chemistry liquid in the world. My little sister's friend has started to produce a dish washing liquid using this fruit instead of the lime fruits.
my candied sun-dryed bilimbi, I add sugar instead of sea salt and then you can consume this without cooking it, just like eating pickles or sweetened dry fruits
I have the Bilimbi's tree in the front yard of the house where I live, now. The tree bears so many fruits and sometimes it just gone to waste because nobody pick it up. So, I decided to make the sun-dryed bilimbi for preservation just like my people do in my hometown. But then I realized that nobody in the house loves any of the Acehnese Foods which I cooked😂, so..next time the tree bears it fruits, I decided to make another way for preservation, and when I sent the tester to a friend, she put an order for it.
When I share the photo on facebook, all my friends getting curious and asked for the recipe. Though they could find many recipes on internet, but they hesitated for the result because they've never tried to eat any. I shared the recipes more than once on facebook and also on Steemit. I posted day by day process in March this year on Steemit too😊 but still, my friends asking for the recipe. In order to join the competition of #fruitsandveggiesmonday by 
Hive account@lenasveganliving and shared the recipe to my friends, I create this post. Well, I know that this one also kind of crappy post for some people, but I don't mind it 😉.
Day 1 process of the making candied sun-dryed bilimbi
Here is the recipe and the process of making the candied bilimbi which took at least 5 days. I will make this recipe in 2 languages to help my friends understand this too.
Ingredients and The Process
1a. Prepare a kilogram or 150 bilimbis
1b. Wash it thoroughly then remove the tip and base of the fruit with knife
1c. Chop the fruits to make it porous with Fork (*at least you know the use of Fork on Forky Day*😂)
1d. Prepare 4 spoonfull of seasalt and spread it on the fruits, mix it
1e. Put the fruits in the sealed container and let the immersion process for 4 hours
1f. After 4 hours, wash the fruits thoroughly from the salt.
1g. Add 200 grams of sugar, mix it and seal it in the container, let the immersion process for a night
Bahan dan Proses Pembuatan Sunti Mameh ala Cici
1a. Siapkan 1 kilogram belimbing segar yg tidak terlalu matang (boh limeng dara tanyou kheun) atau 150 buah
1b. Cuci bersih dan potong setiap ujung buahnya dengan pisau (bek ngon buloh, hancou neuh)
1c. Tusuk-tusuk buahnya dengan garpu sekedar ada pori untuk menyerap gula-garam serta mengeluarkan asamnya
1d. Taburkan 4 sendok makan garam halus dan aduk rata
1e. Masukkan dalam tempat yg ada tutupnya lalu biarkan selama 4 jam
1f. Setelah 4 jam, cuci bersih belimbing dari rasa asin akibat garam (bek neu ramah, ka layee jih)
1g. Taburkan 200 gram gula pasir, aduk, tutup tempatnya dan biarkan semalaman (hana suwah keumit, nyang penteng bek ji ek sidom)😅
Day 2 to 4 Proceeding
2a. Remove the water in the container, you can make it as syrup if you want to
2b. Boils 200 ml water and add 500 gram sugar until it melts
2c. Pour the hot sugar water into the fruits, seal the container and soaking it for 24 hours
3a. After 24 hours remove the water from the fruits and boils it again
3b. Add 500 grams sugar into the water and let it melts before you pour it into the fruits
3c. Let is soaks for 36-48 hours, if you want the sweet bilimbi without any sour flavour, you can add 700 grams into the water or add another 200 grams direct to the soaking fruits☺
2a. Pisahkan buah dari airnya, airnya bisa dijadikan sirup kalau mau.
2b. Didihkan 200 ml air lalu tambahkan 500 gram gula, rebus sampai gula cair
2c. Tuang air gula panas itu ke dalam wadah berisi belimbing, tutup tempatnya dan biarkan 24 jam
3a. Setelah 24 jam, pisahkan buah dan air, rebus lagi airnya
3b. Masukkan 500 gram gula pasir dan rebus sampai gula cair lalu tuangkan ke wadah berisi belimbing
3c. Tutup dan diamkan selama 36-48 jam lagi, kalau dirasa buahnya masih belum manis, boleh gunakan 700 gram gula atau cukup tambahkan 200 gram gula langsung ke rendaman buahnya😉
Day 5 Proceeding
This is the final process before we dry the candied bilimbis under the sun🌞
5a. Remove the water from the fruit, add 300 grams sugar to the water and boils it till thickened
5b. Add 5 or more cayenne pepper if you want a hot flavour or some gloves and cinnamon barks if you want spicy flavour
5c. Put in the bilimbis into the thickened sugar water and cook it for 20 minutes with a little heat, don't forget to stir it slowly once a while and don't let it burnt out
5d. Turn off the heat and then let it soaked in the pan for a night
5e. Place the bilimbis on the pad, cover the base of the pad with food grade plastic and then dry it under the sun for 2-3 days
5f. Turn the bilimbis to get proper heat of the sun everyday and you can extent the sun-drying time depends on your favour
5g. Now its ready to consume and you can keep it in the refrigerator if you want to eat it next time
5a. pisahkan air dari buah dan rebus airnya dengan 300 gram gula sampai mengental
5b. Tambahkan 5 cabe setan atau lebih bila suka pedas dan dapat juga ditambahkan cengkeh atau kayumanis supaya hasilnya lebih wangi rempah
5c. Masukkan Belimbingnya ke dalam cairan gula kental itu dan masaklah selama kurang lebih 20 menit dengan api kecil sambil sesekali diaduk (bek angoih nyan, phet)
5d. Padamkan api dan biarkan belimbingnya tetap di panci semalaman
5e. Tata Belimbing di atas wadah penjemuran dan lapisi alas wadah dengan plastik yang layak untuk makanan, lalu jemurlah di bawah sinar matahari selama 2-3 hari
5f. Balikkan belimbingnya setiap hari supaya rata kena sinar matahari dan bisa ditambah waktu jemurnya sesuai selera mau sekering apa *(bek tho that, hana mangat)*
5g. Sekarang sudah siap untuk dinikmati, simpan lah dalam wadah letakkan dalam kulkas bila tidak langsung dihabiskan (Neu peh neu lhap ngen boh putek atawa boh kayee laen mangat chit hay)
My Candied sun-dryed bilimbis ready to serve
Yes, This is a long but satisfying process of the making of candied sun-dryed bilimbi a la cici. Feel free to re-make and modify the recipe, i don't own any copy right for this recipe. I made this post for the Fruits and veggies monday competition run by Hive account@lenasveganliving. Though I was posting the perfect post before and I don't really know what has happened until I found out something wrong with the post and only a picture with a line of words after I edited the tittle to meet the rules.
Thanks for Stopping by and hope this will help those who needs the recipe to save their fruits this season.
