馬來雜果沙拉 (FUN ROJAK)Ingredients :-
½ medium cucumber, sliced into wedges
½ pineapple, peeled, cored and sliced
1 medium green mango, peeled and cubed
1 medium bangkuang or Asian turnip, peeled and cubed
½ seedless guava, cubed
4 large red jambu, each quartered and cored
1-2 crispy yau char kwai (chinese dough stickes), cut into 1-cm thick pieces
2-3 taupok (fried bean curd puffs), cut into 1-cm thick pieces
Rojak Dressing
5 heaped tablespoons rojak paste, diluted with 1 tablespoon hot water
1 tablespoon chilli paste
3 tablespoons palm sugar, crumbled
Tamarind water (from 1 tablespoon tamarind paste stirred into ¼ cup water and strained)
1 teaspoon dried shrimp paste or belacan, toasted and ground
1 cup roasted cashew nuts, chopped
Salt and sugar to taste
1. Wash and cut fruits. Pat dry with paper towels and chill in the fridge.
2. In a bowl, mix rojak dressing ingredients well, reserving ¼ teaspoon cashew nuts. Adjust taste with salt and sugar.
3. To serve, toss fruits in rojak dressing and sprinkle cashew nuts on top.
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