Recipe Ingredient
- Use a selection of any the following, depending on availability and preference:
- 1 small jicama (sengkuang), peeled, quartered and thinly sliced
- 1 - 2 unripe green mangoes
- small pineapple, peeled, quartered lengthwise and thinly sliced
- 1 green apple, quartered, cored and thinly sliced*
- 1 small (preferably seedless) guava, quartered and thinly sliced
- 1 star fruit, thinly sliced into stars
- 2 kiwi fruit, peeled and thinly sliced
- 1 pomegranate, peel and separate seeds
- Dressing:
- 3 rounded tbsp skinless peanuts
- 1 rounded tbsp sesame seeds
- 1 tbsp sweet, dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp freshly-squeezed lime juice
- 1 tbsp sunflower or palm oil
- 3 tbsp finely chopped palm sugar (gula melaka)
- 2 tbsp white sugar
- 2 bird chillies (cilipadi), finely chopped
Instructions
- Layer thinly sliced fruit into a shallow glass dish. Alternatively, stack them in layers on individual plates or bowls. Cover and refrigerate until ready to serve (this can be done several hours ahead).
- Fry the peanuts in an oil-free pan over low heat for 15 - 20 minutes, stirring constantly, until crisp and golden. Remove, cool and chop roughly. In the same pan, toast sesame seeds over low heat until golden brown( about 5 minutes). Remove onto a plate.
- To make dressing, combine all the dressing ingredients (apart from the peanuts and sesame seeds) in a small bowl, stirring well. Add the sesame seeds and half the peanuts. Serve in a bowl alongside the salad. The remaining chopped peanuts should be offered as an additional garnish which guests can sprinkle on their salad.
- * To prevent discolouration, soak apples for five minutes in a solution of 1 tbsp lime juice mixed with cup water.
