By Chef Wan Petom Haris
2 no : chilli, red, dried, soaked and grounded
2.5 cm : belacan (shrimp paste), toasted and grounded
4 tbsp : tamarind paste, mix with water
120 ml : water
1 tsp : soya sauce dark
6 tbsp : sugar brown
1 no : cucumber fresh, cubed
1 no : mango green fresh, small, peeled, cubed
0.5 no : pineapple fresh, medium, skinned, cubed
1 no : starfruit fresh, sliced
2 no : jackfruit fresh, seeded, cubed
200 g : turnip sweet, peeled, cubed
100 g : potato, sweet, fresh, peeled, cubed, cooked
2 tbsp : shrimp paste (heiko)
150 g : peanut candy or roasted peanuts
1 tbsp : sesame, seeds, toasted
100 g : emping belinjau
Place all the grounded ingredients and tamarind juice in a small saucepan and simmer over low heat. Stir in sugar and dark soya sauce and cook
until sugar dissolves and sauce is thick. Remove and let it cool.
Toss cut vegetables with cooled sauce and black shrimp paste in large mixing bowl.
Sprinkle ground peanut candy or roasted peanuts and toasted sesame seeds. Toss well, sprinkle with the emping belinjau.