Ingredients:

  • 1 tbsp chilli paste
  • 1 tbsp of tamarind paste
  • 1 tbsp belacan (dried shrimp paste)
  • 1 tbsp Oyster sauce
  • 3 tbsp Palm Sugar
  • 2-3 tsp sugar
  • ½ cup of water
  • 1 peeled cucumber cut into wedges.
  • 2 cups of green apples diced.
  • 2 cups fresh diced pineapple.
  • 1 cup guava (Good luck but ideal!)
  • 1 cup diced sl green mango
  • 1 cup diced jicama
  • 1 cup acerola, or pears or naxi.
  • 1 tbsp roasted sesame seeds.
  • 4 tbsp roasted peanuts crushed coarsely.
  • 3-4 Thai bird's eye chillies….. for Rizan!
Method:
  1. Thick tamarind paste:2-3 tsp of commercial tamarind pulp with 3-4 tbsp hot water. Soak and mix thoroughly with fingers to separate out components. Strain and discard the seeds. Retain the solid content, discard the fluids.
  2. Toast the dried shrimp in a hot pan for 1 – 2 mins.In a saucepan add the tamarind paste, chillie paste, belacan, oyster sauce, sugar, water and mix thoroughly. Heat over low heat until sugar dissolves and the sauce thickens a little.Set aside to cool completely.
  3. Mix all the fruits in a bowl.
  4. Add the cooled sauce, sugar, crushed peanuts, sesame seeds, chillies.
  5. Toss the salad. Can be chilled or served room temp. This can be served as a desert with a difference or as a salad with other main course options. Ideal for a BBQ.