“Mole” as in “guacamole” (avocado sauce), not “mole” as in “taie lalat”.
I’ve a few friends who inexplicably have never tried Kembayau.
In my effort to propagate the goodness of Kembayau (Canarium odontophyllum) I always tell these misfits that they taste similar to avocado – creamy, lamak, and just simply beautiful.
So today I walked into the kitchen and saw a couple of leftover kembayau on the table. And feeling suitably peckish, I also began to feel dangerously creative.
Now, if indeed Kembayau is like Avocado, then an equivalent of guacamole should be possible with the stripey ones. So I came up with this.
Here’s what you need:
And here’s what you do:
Now, I do realise that guacamole should be used as a dip. It goes without saying that the Kembayau-mole looks slightly less appealing visually than the emerald guacamole. But ocassionally guacamole reminds me of a pureed Shrek, so I’m not too sure that’s an appetising thought either. The black skin of the Kembayau lends to a purplish hue in the final product. Perhaps you could remove the entire skin if you wanted to avoid the purple tinge; I’m not too bothered, personally. Thoough I would have liked some Corriander in this mix, except I didn’t have any at hand at the time.
But our cook made her own “tumis” version later on, which was nice too, but that then makes it technically a Sambal.
But I say: Be adventurous!
Give it a go!