Ipoh spicy fruits salad ( rojak)

Name: Ipoh spicy fruits salad ( rojak)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: en
Ingredients: 1 cucumber; 1 jicama / sengkuang (small); 1 mango ( unripe, prefered light yellow but crunchy); 1/2 pineapple ( trim and cut); 1/2 cup ground peanut ( roasted and smashed); 1 teaspoon sesame seeds ( roasted and smashed); 1 tiny small cube of belachan/shrimp paste ( toasted and smashed); To prepare the rojak sauce :; 3 tablespoon thick prawn paste/har ko; 2 tablespoon plum sauce; 1 - 2 tablespoon chili sauce ( depends on how hot you want); 1/2 teaspoon sugar ( dissolve in 2 luke water); ( in a bowl, combine all the sauce ingredients and mix well. set aside)

Starter

2 servings

10 min

Very Easy

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Ingredients

Number of serving: 2

1 cucumber

1 jicama / sengkuang (small)

1 mango ( unripe, prefered light yellow but crunchy)

1/2 pineapple ( trim and cut)

1/2 cup ground peanut ( roasted and smashed)

1 teaspoon sesame seeds ( roasted and smashed)

1 tiny small cube of belachan/shrimp paste ( toasted and smashed)

To prepare the rojak sauce :

3 tablespoon thick prawn paste/har ko

2 tablespoon plum sauce

1 - 2 tablespoon chili sauce ( depends on how hot you want)

1/2 teaspoon sugar ( dissolve in 2 luke water)

( in a bowl, combine all the sauce ingredients and mix well. set aside)

Preparation

Wash and cut all the fruits into bite-sized and toss is a bowl with the some rojak dressing.
It is better if the rojak consume right after you mix it or else it will become watery. Mix the fruits in a clean/dry mixing bowl and toss well.
Sprinkle with roasted ground peanut, roasted sesame seeds and toasted belachan ( shrimp paste) and La Choy crunchy noodle on top of the salad and serve.
Place the cut fruits and rojak sauce into separate containers to keep it for later.

KKeynacheah

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