A team of five students from culinary arts programme of Keningau Vocational College presented their final year project at International Culture, Art and Literature Congress on 2nd April 2022, Nakhchivan, Azerbaijan. They developed a sauce from two plants native to Southeast Asia, bilimbi and torch ginger. Their recorded video can be accessed on the following YouTube link:
The team’s project introduced a new type of sauce made from bilimbi, a tropical fruit, and torch ginger, a well-known plant in Asian cuisine, as an alternative condiment for the community’s staple food as well as snack. Bilimbi grows abundantly in the region but it is hardly consumed by the locals which causes the fruit to wither and rot as organic waste. On the other hand, torch ginger is typically used as spice in food preparation but many do not know the potential use of this plant as main ingredient. Thus, this project aimed to create sauce out of these two plants since the locals are fond of eating staple like rice or bread with spicy sauce known as “sambal”. Bilimbi and torch ginger grow wildly across the country but it is rarely consumed by the community due to its lack of aesthetic appeal and its limited economic value. Mr. Johari @ Jaibet Bin Sabin, the college director, expressed his delight in the team’s achievement. He hope that they will be able to commercialize their food product.