Saus Asam Manis Kedondong, a fruity, sweet and sour, light sauce

Ingredients for 1 servings:

• 250 g golden plum(s) (Ambarella fruits, kedondong), ripe
• 100 g sugar
• 1 g cinnamon stick(s)
• 1 pinch of cardamom powder
• 1 tsp, leveled citric acid, crystalline
• 2 stalks of lemongrass
• 150 g water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

This sauce is the basis for many Asian dishes with a light sweet and sour sauce. Recipe from Manado, North Sulawesi, Indonesia.

Wash, peel, and pit the golden plums. Roughly chop the fruit pieces. Place them in a lidded saucepan with the remaining ingredients and simmer with the lid on for 1 hour. Remove from the heat and let cool. Roughly puree in a blender on the lowest setting and pass through a coarse sieve. Heat the sauce again and allow it to thicken to a syrupy consistency. Pour into a sufficiently large, sterile jar with a screw cap and store in the refrigerator. Note: This sauce can be used as a base for all Asam Manis dishes if a lighter sauce is desired (e.g., fish or chicken) or if you are not so fond of tamarind.