– 2 pieces asam gelugur

Asam gelugur (Garcinia atroviridis), also known as black tamarind or goraka, is a tropical citrus-like fruit native to Southeast Asia, particularly Malaysia and Indonesia. The ingredient used in cooking is the dried fruit disc, which has been sliced and sun-dried, creating thin, dark brown, leathery rounds. The fruit possesses a distinctive sour taste without the sweetness of tamarind, with subtle fruity undertones and a somewhat astringent quality. It is botanically related to mangosteen and garcinia (the fruit from which hydroxycitric acid is extracted), though it remains relatively unknown outside Southeast Asian culinary traditions.

Asam gelugur is a souring agent predominantly used in Malaysian and Indonesian cuisines, particularly in fish-based curries (kari) and seafood dishes. The dried discs are steeped in cooking liquids to impart their characteristic tartness without adding bulk to the dish, as opposed to tamarind paste. They are commonly featured in classic dishes such as curry laksa, asam pedas, and various fish curries where the tangy note balances rich coconut milk and spices. The ingredient is either steeped whole and removed before serving or dissolved directly into the cooking liquid. It pairs particularly well with turmeric, galangal, chilies, and seafood.