Ingredients Jump to Instructions ↓

  1. Pineapple - cut into big chunks

  2. Jicama - cut into big chunks

  3. Cucumber - cut into big chunks

  4. Grannysmith Apples - peeled, cored and cut into big chunks

  5. Blanched Bean sprouts

  6. Blanched Kangkung(water convolvulus

  7. Corn Tortilla Chips

  8. Sauce:

  9. 2 tbsp Hae Koh/Dark Prawn Paste/Petis Udang (see pic)

  10. 1 tbsp roasted belacan

  11. 2 - 3 tbsp sugar

  12. 3 tbsp thick tamarind juice

  13. 1 - 2 tbsp sambal olek (more if you like extra spicy)

  14. 1/2 cup hoisin sauce

  15. 1 cup chopped roasted peanuts

  16. 2 tbsp roasted sesame seeds

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, put in hae koh, roasted belacan and sugar and mix well to combine.

  2. Add in sugar and the rest of the sauce ingredients. Stir to mix well, adjust taste.

  3. Add the fruits and vegetables and toss.

  4. Top with chopped roasted peanuts and roasted seame seeds.

  5. Serve immediately with corn tortilla chips/crispy crackers.

  6. Like any salad, this dish does not keep, it has to be served immediately. If leave to sit too long, the fruit and vegetable juices will dilute the sauce and it will not be good eats.

  7. Serves


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