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   Rojak
  Ingredients
  • 1 tablespoon or to taste, chili paste
  • 1 tablespoon thick tamarind paste
  • 1 tablespoon belacan , also spelt belachan or blacan [dried shrimp paste]
  • 1 tablespoon oyster sauce
  • 3 tablespoon palm sugar [ gula Melaka] or dark brown sugar
  • 2-3 teaspoon sugar
  • ½ cup water
  • 1 cucumber, peeled, halved and cut into wedges
  • 2 cups green apples, peeled, diced
  • 2 cups fresh pineapples, diced
  • 1 cup guava, peeled , diced
  • 1 cup slightly unripe mango, diced
  • 1 cup jicama, diced
  • 1 cup fresh acerola [jambu air], halved or 1 cup pears, peeled, diced
  • 1 tbsp roasted sesame seeds
  • 4 tbsp roasted peanuts, coarsely crushed
  • 3-4 Thai Bird chilies, finely chopped [optional]
 Method:
  1. To obtain thick tamarind paste, soak 2-3 tsp tamarind pulp with 3-4 tbsp hot water, mix thoroughly with fingers, strain, discard seeds.
  2. In a hot dry pan, crumble and toast the dried shrimp paste for 1-2 mins  
  3. In a small saucepan, add chili paste, tamarind paste, belacan, oyster sauce, brown sugar, water, stir to mix thoroughly.
  4. Cook over low heat till brown sugar dissolves, sauce thickens slightly. 
  5. Set aside to allow to cool completely.
  6. Place all the cut up fruits in a salad bowl.
  7. Stir in sauce, sugar, crushed peanuts, sesame seeds, Thai Bird chilies [optional]
  8. Toss lightly, refrigerate to cool if you wish, and serve as a snack or as exotic salad or appetizer! 

Courtesy of www.asiarecipe.com