MAKING PICKLED AMBRA

I got these ambra from my friend Ishak when I went to visit him and his son yesterday evening.  His Ambra or Kedondong plants were bearing quite a lot of fruits and he let Kamariah and I pluck them.  Kamariah suggested that I pickle them.  I will pickle most of them but keep some to make ambra juice.  Here is how one goes about pickling ambra.

Method

1. Peel the ambra (kedondong).Best to use the type that is small and has softer centers.


2. Cut into quarters.Wash the cut fruits and drain well.


3. Marinate the buah kedongdong with salt and wait for about an hour (drain the water).


4. Wash the buah kedongdong with boiled water then drain it and dry it for half an hour.


5. Make syrup (sugar with water) and cool it. Put the dried ambra into a jar container and add in the syrup and cover it.


6. Refrigerate for at least 24 hours after which you taste a piece and if it is not sweet enough you can add more sugar.


7. Can keep for about two weeks.

Here is how one goes about making Ambra Juice.

1. Take a few ambras and blend them. (You can smell a raw taste and it looks a bit sticky).


2. Pour into a glass.


3. Add syrup. You can also add in some plain water. Drop one sweet dried sour plum (Malay called as Asam, Chinese called as sui- boey) into the drink. It would add more flavour to this drink. Then you add in some ice cubes. Hmm ... heavenly.