Kendondong, or Hog Plum (Scientific name : Spondias dulcis) can easily be found at every part of Malaysia. We used to have a giant hog plum tree at the back of the house. The fruits was available all year round, and can be eaten unripe on ripe, made into rojak or added to cooking.
Interestingly, I have eaten this particular hog plum belachan fried only once in my life, when I was about 10 years old. I was visiting a friend when her father was cooking this and invited me to join them for lunch. It was so aromatic, delicious with its own unique flavor that the memory stuck on my mind all my life. The craving for this dish was intensified when I was in the midst of my pregnancy, and somehow after 20 years later, I finally able to taste it again and I savored it with vengeance.
This dish is quite simple, but the only troublesome part is to grate it. But I'll assure you that this is one food that definitely worth all the trouble.
Ingredient:
Hog Plum (3 big size produce 1 small bowl)
Belachan
Bird eye chillies
A pinch of salt to taste
A pinch of sugar to taste
Dried prawn/anchovies
A bit of cooking oil
1 tsp water (optional)
Method:
1. Peel, clean and grate the hog plum.
2. Pound the prawn/anchovies coarsely.
3. Mix belachan, chillies.
4. Heat cooking oil in wok.
5. Once hot, fried the dried prawn/anchovies briefly followed by grated hog plum with medium fire.
6. Add in the belachan mix.
7. Add salt and sugar to taste.
8. Add water if too dry.
9. Serve.
