← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 10 calamansi limes (limau kasturi), halved
• 4 preserved sour plums (asam boi)
• 2 tbsp Sugar, or to taste
• 100 ml hot water
• 400 ml cold water
• Ice

Method

1. Put the sugar and 2 sour plums in a jug, pour in the hot water and stir until the sugar dissolves. Lightly crush the plums with a spoon.
2. Squeeze the calamansi into the jug through a small sieve to catch the seeds, then drop in a few squeezed halves for their fragrant peel.
3. Add the cold water and stir. Taste and add more sugar or lime as you like.
4. Fill glasses with ice, pour over and add one whole sour plum to each glass.

Tips

• No calamansi? Use 2 limes plus a squeeze of orange or mandarin juice.
• The plums are salty; let them sit in the drink longer for a saltier, more savoury edge.

Sources

Written in our own words after cross-checking these recipes:

Unilever Food Solutions Malaysia New Malaysian Kitchen Ikanmas