← Nouns Cooking · Malaysian & Singaporean

Ingredients

• ½ small pineapple, peeled and cut into bite-size chunks
• 1 Cucumber, cut into chunks
• 200 g Jicama (củ sắn), peeled and cut into chunks
• 1 green (unripe) mango, peeled and sliced
• 1 tart green apple, cut into chunks
• 6 Fried tofu puffs, toasted in a dry pan and quartered
• 3 tbsp Black prawn paste (hae ko / petis udang)
• 1 tbsp tamarind pulp, mixed with 3 tbsp water and strained
• 3 tbsp palm sugar, grated
• 1 tbsp chilli paste or sambal oelek
• 1 Lime, juiced
• 80 g roasted peanuts, coarsely crushed
• 1 tbsp Sesame seeds, toasted

Method

1. Warm the tamarind water and palm sugar in a small pan over low heat for 2–3 min, stirring until the sugar melts. Take off the heat.
2. In a large bowl, stir the prawn paste, sambal and lime juice into the tamarind syrup until you have a thick, glossy black dressing. Taste: it should be sweet, sour, salty and a little spicy.
3. Just before serving, add the fruit, cucumber, jicama and tofu puffs and toss until everything is coated.
4. Pile onto a plate and shower with crushed peanuts and sesame seeds. Eat straight away while the fruit is crisp.

Tips

• Contains peanuts, sesame, soy (tofu) and shellfish (hae ko prawn paste). Malaysian hae ko is often thickened with flour, so check the label if you need it gluten-free.
• Add sliced youtiao (Chinese crullers) for the classic Penang touch.

Sources

Written in our own words after cross-checking these recipes:

196 flavors What To Cook Today The Meatmen