Marang Seed Adobo

Method

1. Separate seeds from ripe marang pulp, rinse away all clinging fruit, and discard damaged or sprouting seeds.
2. Cover with water and boil 20–25 minutes until a seed can be pierced through the centre.
3. Drain, cool, peel off the thin outer skin, and halve large seeds.
4. Heat oil and fry garlic until pale golden, then add the cooked seeds, peppercorns, and bay leaves.
5. Add vinegar and boil uncovered for 2 minutes before adding soy sauce, stock, sugar, and chile.
6. Simmer uncovered 10–12 minutes until the liquid reduces to a glossy coating and the seeds are tender.
7. Serve hot with rice or as a pulutan-style side; refrigerate leftovers after cooling.