Rojak (Malaysian Salad)

Ingredients

• •5 ounces sweet potato, boiled, peeled and sliced
• •½ cucumber, sliced
• •½ fresh pineapple, sliced
• •1 turnip, sliced
• •2 fresh mangoes, sliced (optional)
• •6 ounces cabbage, parboiled in salted water
• •4 ounces bean sprouts, tailed
• •8 fried bean curd cakes cut in half
• •1 piece soft bean curd, fried and cut into cubes
• •Sauce:
• •4 fresh red chilies
• •½ inch blachan, dried shrimp paste
• •2 teaspoons sugar crystals boiled in 3 tablespoons water, until dissolved, then cooled
• •3 ounces roasted peanuts, coarsely ground
• •juice of 2 lemons
• •1 tablespoon tamarind juice
• •Salt to taste

Directions

1. 1To make the sauce pound the chilies and blachan with a pestle and mortar then combine with the other sauce ingredients in a mixing bowl.
2. 2Pour into a shallow sauce bowl.
3. 3Either arrange the vegetables on a plate and serve with the sauce or toss all together before serving.