Calamondin

(Calamansi)

That fragrant sour tang so beloved of Peranakan food comes mainly from the small dark green lime called Limau Kasturi, more commonly known as calamansi. It is a cross between the kumquat and orange and possesses more dimensions of flavour than lemons or limes. Many Peranakan dishes are ‘lemak’ which means rich with coconut milk and spice. Balance is always provided in a meal with delicious sour dishes that take away that ‘jelak’ taste where the food feels over-rich. Limau Kasturi is always served with Sambal Belacan, that essential condiment of the Peranakan table.