Ingredients:
1 cucumber, to be washed, dried & cut into bite pieces
1 sengkuang (bangkwang) - I used Kohlrabi (turnip) instead, to be peeled & cut into bite pieces
1 ripe pineapple, to be peeled, trunk removed & cut into bite pieces
1 mango (almost ripe), to be peeled & cut into bite pieces
2 pcs yu char kway, to be cut into bite pieces
1 century egg, to be cut into 4
Note: One may also add "Granny Smith" apples which are sour! Whereas, blanched bean sprouts and kangkongs are added in the malay version.
Sauce Ingredients;
2 tbsp skinned peanuts (baked or fried without oil)
1 tsp ground cillis (optional)
1 stalk chili padi (optional)
a few slices of bunga kantan (ginger flower/torch ginger bud) - optional
2 tbsp petis (shrimp paste)
1 1/2 tbsp sugar
1 tbsp dark brown sugar
a little tamarind juice - mix 1 tbsp fresh tamaraind with 2 tbsp warm water
Method:
Prepare vegetables and set aside.
Clockwise from from left: pineapple, cucumber, kohlrabi & mango |
Yu char kway |
Century Egg |
Brown sugar & Petis Udang (Shrimp paste) |
Cobek |
Mix all ingredients (except the century egg) well into the sauce and serve immediately!
Bon Appetit!
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