2 cucumbers, peeled and cut into half moons
1/2 pineapple, peeled and cut into chunks
2 mangoes, peeled and cut into slices
1 papaya, peeled and cut into slices
Sauce ingredients:
100g palm sugar
10g tamarind pulp, soaked in 1/2 cup warm water and strained
2 long red chillies
2 bird chillies
1/2 teaspoon terasi (shrimp paste)
1/2 teaspoon salt
Handful crushed roasted peanuts (optional)
Preparation method
1. Combine all the fruit and vegetables in a large bowl and set aside.
2. With a mortar and pestle, pound all the sauce ingredients into a smooth sauce. Pour over the fruit and vegetables. Sprinkle with peanuts and serve.
100g palm sugar
10g tamarind pulp, soaked in 1/2 cup warm water and strained
2 long red chillies
2 bird chillies
1/2 teaspoon terasi (shrimp paste)
1/2 teaspoon salt
Handful crushed roasted peanuts (optional)
Preparation method
1. Combine all the fruit and vegetables in a large bowl and set aside.
2. With a mortar and pestle, pound all the sauce ingredients into a smooth sauce. Pour over the fruit and vegetables. Sprinkle with peanuts and serve.
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