Bambangan, its scientific name Mangifera Pajang, is a traditional fruit known as ‘wild mango’ and categorised as in the mango family. The fruit can be preserved and eaten together with rice and prawn paste sambal (a hot dish), while the ripe one can be eaten with chilies and salt. The ingredients to be preserved are the bambangan fruit, carrot to be cut lengthwise, red onion, onion leaves to be cut into smaller pieces, chilies and an adequate amount of salt. Slice off a bit of the fruit’s top portion and make slits down along the skin for easier opening of the thick skin. Slice the flesh thinly at smaller sizes. Slit open the fruit’s seed, peel off the yellowish white covering of the seed’s flesh, clean it with water then grate. Mix the grated seed’s flesh with the fruit’s flesh together with the red onion, carrot, onion leaves and salt. Put in a preservation container with chilies and preserve for about a week before it can be consumed.

Asam Pedas is famous among the Malay community especially in Melaka, and liked by the people of the state as well as domestic and foreign tourists. The main ingredient is either wolf herring, mackerel, red snapper or herring, while the additional ingredients are dried chilies, red onion, garlic, prawn paste, ginger, galangal, turmeric, lemon grass, ginger flower, kesum leaf, tamarind juice, and either slices of garcinia cambogia or kaffir lime leaf. The amount of all these ingredients is according to the amount of the dish. Grind or pound finely the dried chilies, red onion, garlic, ginger, and prawn paste. Crush lightly the lemon grass and galangal while the ginger flower is divided into quarters. Fry the finely grounded mixture and galangal until aromatic and crispy then add in an adequate amount of tamarind juice. Next, add in the cleaned fish and lastly the lemon grass, ginger flower, kesum leaf, and either the garcinia cambogia or kaffir lime leaf.