Fruit and Vegetable Salad (Rujak) Recipes

Ingredients :

1/4 yam bean (bangkuang), or 1 hard green pear

2 tbsp oil

1 cake hard beancurd

125g (1/4 lb) beanshoots

1 green mango, or 2 slices green papaya

1 star fruit (carambola), optional

1 small cucumber

6 lettuce leaves

6 thin slices pineapple

Sauce -

1 tbsp tamarind

1/2 cup boiling water

2 fresh red chilies, minced

1 tbsp roasted peanuts, crushed

1/2 tsp dried shrimp paste

1-2 tsp sugar

2 tbsp sweet soya (soy) sauce

Method :

Prepare sauce first by infusing tamarind in boiling water until softened. Mash pulp, then strain into a small saucepan. Add chili and peanuts, crumbled dried shrimp paste, sugar and sweet soya sauce. Bring almost to the boil. Check flavor and add more sugar if needed. Pour into a sauce boat and set aside.

Shred peeled yam bean (if used), and drop into boiling water. Leave for 10 minutes, then drain. If using pear, peel and shred and sprinkle with a little salt water.

Heat oil and fry beancurd for 2 minutes, lift out and cool. Cut into thin slices. Steep beanshoots in boiling water for 2 minutes, then drain well. Rinse in cold water and drain again. Shred mango or papaya and thinly slice cucumber and star fruit (if used).

Wash lettuce and arrange on a plate. Cut pineapple into small wedges and place around the edge of the dish. Stack all vegetables and fruit in the dish with beancurd on top. Pour on the sauce or serve separately.

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