Friday, May 25, 2012

Malaysia - Spiced Fruit Salad (Rujak Medan)


Spiced Fruit Salad 
(Rujak Medan)



Serves: 6

-       1 small cucumber, sliced thin
-       1 cup thinly sliced jicama
-       1 cup cubed firm ripe papaya
-       1 star apple (carambola), sliced
-       1 to 2 cups cubed fresh or canned ripe pineapple
-       1 firm green pear, cubed
-       1 firm tart apple, cubed

FOR THE SAUCE
-       3 tablespoons dry roasted peanuts
-       1 or 2 hot red chilies, sliced and seeded
-       1/2 cup brown sugar
-       1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
-       1 small green banana, sliced (optional)

Directions

-       Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.
-       In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste.
-       It is traditional to serve the sauce and fruit separately.
-       Each diner may then select the fruit and dip it into the thick sauce.
-       The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

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