Sambal Hitam Pahang

A legacy of the Malay heartland, Sambal Hitam is a deeply flavourful sambal made from belimbing buluh (bamboo starfruit), anchovies, garlic, and chilli, slow-cooked for hours until it turns almost black. This dish is unique to Pahang, particularly the Pekan district, where belimbing is abundant. The sambal was traditionally preserved for long journeys and kampung gatherings, where its punchy, sour-savoury profile made rice and ulam sing. It speaks to a culture of resourcefulness and earth-bound flavours. 

Simply twist open a jar and serve it over piping hot rice or spread it on your bread.

Contains dried anchovies

About Pick a Pickle:

What started as a retirement hobby has become a proud family-run business. Pick a Pickle was born from Uncle Allan’s passion for preserving heritage through food, supported by Aunty Sally and their daughter, Audrie. Together, they transform traditional pickling into something fresh and flavorful — honouring the past with a modern twist.

Meet Uncle Allan, Our Chief Brine BuilderOriginally from Pekan, Pahang, Uncle Allan is the fourth of nine siblings and a self-taught cook who learned the art of pickling from his mother. A former medical assistant and offshore health officer, his travels exposed him to rare ingredients and culinary traditions — from rubber seed pickles to offshore kitchen experiments. If Uncle Allan’s not curing patients, he’s curing pickles.