Rojak

🔥 Prep

• Peel and slice the 1 pcs cucumber into thin half-moons.
• Peel and cut the 100 g pineapple into bite-sized chunks.
• Peel and dice the 1 pcs mango into small cubes.
• Break the 1 pcs fried dough into bite-sized pieces.
• Roughly chop the 50 g peanuts.
• Measure out 2 tbsp tamarind paste and 1 tbsp shrimp paste into a small bowl.

🔥 Cook

• 1. In a large mixing bowl, combine the sliced cucumber, pineapple chunks, mango cubes, fried dough pieces, and chopped peanuts.
• 2. Add the tamarind paste and shrimp paste to the bowl and toss the salad for 1 minute until evenly coated.
• 3. Taste and adjust seasoning if needed (optional), then let the rojak sit for 2 minutes to allow flavors to meld.
• 4. Transfer the salad to a serving platter.

🔥 Serve

• Serve the rojak immediately at room temperature as a refreshing appetizer or side dish.
• Garnish with an extra sprinkle of chopped peanuts for added crunch.
• Pair with a cold glass of lime-infused water or iced tea.