Recipe: Rojak - Singapore Salad

by Habeeb Salloum, May 18, 2003 | Destinations: Singapore

Serves 6 to 8

1 tablespoon finely chopped hot chilli
1 tablespoon tamarind paste
1 tablespoons shrimp paste
1 tablespoon oyster sauce
3 tablespoons brown sugar
1/3 cup water
1 medium size cucumber, (6 to 7 inches), peeled, quartered and thinly sliced
2 cups diced pineapples
1 cup diced mangos
1 cup diced papayas
1 cup boiled cuttlefish, thinly sliced
4 tablespoons coarsely ground roasted peanuts

Place chilli, tamarind paste, shrimp paste, oyster sauce, brown sugar and water, in a small saucepan and thoroughly mix, then cook over low heat until sugar dissolves and sauce becomes somewhat thick. Set aside to allow to cool.

Place the remaining ingredients, except peanuts, in a salad bowl, then gently mix. Stir in sauce, then garnish with peanuts and serve immediately.

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