Preparation time

20 Minutes

Cooking time

10 Minutes

Serves

6

This is the way salad is supposed to be enjoyed! A South East Asian favourite, try making this fruit and vegetable dish at home with our recipe.

Embed

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Cooking Tips

You can also add some other fruits like green apples, buah jambu, etc.

Ingredients

1
Cucumber
, roughly cut
1
Pineapple
, peeled and sliced
100
grams
Bangkuang
2
pieces
Fried Bean Curd
, sliced
100
grams
Bean Sprouts
1
Green Unripe Mango
, thinly sliced
100
grams
Kang Kong
1
tablespoon
Lotus Flower
2
Deep-Fried Yew Char Kuey
, toasted and sliced
300
grams
Roasted Peanuts
, crushed
1
White Radish
1
tablespoon
Tamarind Pulp
, soaked in 2 tbsp Water (for the dressing)
6
tablespoons
Black Prawn Paste
, (for the dressing)
4
tablespoons
Sugar
, (for the dressing)
3
tablespoons
Lime Juice
, (for the dressing)
1
tablespoon
Chilli Paste
, (for the dressing)
Lime Zest
, (for the dressing)

Directions

Cut the cucumber, pineapple, bangkuang, mango and bean curd into bite-sized pieces.
Blanch the bean sprouts and kangkong for 10 seconds, remove and drain.
Not shown in video: To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice.
In a large bowl, add black prawn paste, tamarind juice, sugar, lime juice, lime zest, chilli paste and 2/3 roasted peanuts. Mix well.
Add the radish, cucumber, pineapple, mango, beansprouts , kang kong, lotus flower, fried beancurd, yew char kuey and mix well.
Garnish with the remaining peanuts and serve immediately.

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