Fusion Rojak
Ingredients:
1 small jicama (sengkuang), peeled, quartered and thinly sliced
1 – 2 unripe green mangoes
Small pineapple, peeled, quartered lengthwise and thinly sliced
1 green apple, quartered, cored and thinly sliced *
1 small (preferably seedless) guava, quartered and thinly sliced
1 star fruit, thinly sliced into stars
2 kiwi fruit, peeled and thinly sliced
1 pomegranate, peel and separate seeds
Dressing:
3 rounded tbsp skinless peanuts
1 rounded tbsp sesame seeds
1 tbsp sweet, dark soy sauce
1 tsp light soy sauce
1 tbsp freshly-squeezed lime juice
1 tbsp sunflower or palm oil
3 tbsp finely chopped palm sugar (gula melaka)
2 tbsp white sugar
2 bird chillies (cilipadi), finely chopped
Preparation:
Layer thinly sliced fruit into a shallow glass dish.
Alternatively, stack them in layers on individual plates or bowls.
Cover and refrigerate until ready to serve.
Fry the peanuts in an oil-free pan over low heat for 15 – 20 minutes, stirring
constantly, until crisp and golden.
Remove, cool and chop roughly.
In the same pan, toast sesame seeds over low heat until golden brown (about 5
minutes).
Remove onto a plate.
Dressing:
Combine all the dressing ingredients (apart from the peanuts and sesame seeds)
in a small bowl, stirring well.
Add the sesame seeds and half the peanuts.
Serve in a bowl alongside the salad.
The remaining chopped peanuts should be offered as an additional garnish
which guests can sprinkle on their salad.
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