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[ Exotic Malaysian Salad ]
INGREDIENTS :
- 1 tbsp or to taste,
chili paste
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1 tbsp thick tamarind paste
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1 tbsp
belacan, also spelt belachan or blacan [dried shrimp paste]
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1 tbsp oyster sauce
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3 tbsp palm sugar [ gula Melaka] or dark brown sugar
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2-3 tsp sugar
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½ cup water
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1 cucumber, peeled, halved and cut into wedges
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2 cups green apples, peeled, diced
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2 cups fresh pineapples, diced
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1 cup
guava,
peeled , diced
1 cup slightly unripe mango,
diced
1 cup jicama, diced
1 cup fresh acerola [jambu air], halved or 1 cup pears, peeled, diced
1 tbsp roasted sesame seeds
4 tbsp roasted peanuts, coarsely crushed
3-4 Thai Bird chilies, finely chopped [optional]
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To Prepare :
- To obtain thick tamarind paste, soak 2-3 tsp
tamarind pulp with 3-4 tbsp hot water, mix thoroughly with fingers, strain,
discard seeds
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In a hot dry pan, crumble and toast the dried
shrimp paste for 1-2 mins
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In a small saucepan, add chili paste, tamarind paste, belacan, oyster
sauce, brown sugar, water, stir to mix
thoroughly
- Cook over low heat till brown sugar
dissolves, sauce thickens slightly
- Set aside
to allow to cool completely
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Place all the cut up fruits in a salad bowl
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Stir in sauce, sugar, crushed peanuts, sesame seeds, Thai
Bird chilies [optional].
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Toss lightly, refrigerate to cool if you wish, and serve as a
snack or as exotic salad or appetizer!
Cook's Note : This is a great way to eat fruits,
especially if you happen to buy fruits that are not quite ripe OR if the fruits
are not as sweet as expected. Use any of your favorite fruits & fresh
vegetables. A readymade sauce, simply labeled 'Rojak
sauce', is available on the market. |
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