Rojak Recipe

Ingredients : Serves 8-10

1

1

3

Dressing:

3 tablespoons

2 tablespoons

2 teaspoons

1 teaspoon

Large or 2 small cucumbers

Small pineapple, not too ripe

Fresh red or green chilies

Chinese vinegar or other mild vinegar

Sugar

Sambal ulek or crushed fresh chilies

Dried shrimp paste (belacan)

Salt and lemon juice to taste

• Peel cucumbers, cut lengthways and remove seeds, then cut into matchstick strips.

• Cut skin off pineapple and remove all the eyes.

• Cut pineapple into wedges lengthways, slice off core, then cut flesh into dice.

• Seed chilies and cut into thin slices.

• Combine cucumbers, pineapple and chilies in a bowl and sprinkle lightly with salt.

Dressing

• Wrap the belacan in a foil.

• Put under a preheated griller or over coals for about 5 minutes on each side.

• Unwrap and dissolve in the vinegar.

• Add sugar, chili, salt and lemon juice to taste and toss the dressing with the pineapple mixture.

• Alternatively, serve the dressing separately.