Black sambal or sambal hitam is now the official sambal of Pahang. This sambal is specifically well known in a few regions in the state of Pahang, namely Temerloh, Jerantut, Raub & Kuala Lipis. The black colour of sambal is due to the usage of Averrhoa bilimbi (belimbing buluh) fruits which essential to this sambal making.
There is no water involved at all when cooking the sambal and it usually takes two to three hours to cook the sambal. The other essential ingredients are dried anchovies, bird’s eye chilies, onions and some oil for frying.
Image by: Cik Pooja