Recipe

Selada Nanas (Pineapple Salad)

Hot curries call for something sweet and refreshing to quench the fire. Salads such as this one of fresh pineapple and cucumber are served as side dishes.



Ingredient:
1 small, fresh ripe pineapple
1 medium cucumber
1 large green onion
1 fresh red chili (optional)
1 teaspoon crushed garlic
1 teaspoon minced fresh root ginger
¼ cup (2 fl oz/60 ml) light soy sauce
1½ tablespoons white vinegar
1½-2 tablespoons palm sugar or dark brown sugar
Vegetable oil
½ teaspoon shrimp paste or 2 teaspoons fish sauce
2-3 tablespoons crushed roasted peanuts

How to make:

• Cut the pineapple in half lengthwise, cutting straight through the leaves as well. Scoop out the flesh, discard the core and cut the pineapple into small cubes. Place in a mixing bowl.

• Peel the cucumber. Cut the flesh away from the seed core in several long thick strips, and then cut into dice. Trim the green onion and chop finely. If using the chili, slit open and scrape out the seed, then shred the flesh finely. In a small cup, mix the garlic, soy sauce, vinegar and sugar together, stirring to dissolve the sugar.

• Heat a small pan and add 1 tablespoon vegetable oil. Fry the shrimp paste until very aromatic. Add to the dressing with the oil, stirring to mix thoroughly. (The fish sauce has a milder taste than shrimp paste in this dish)

• Pour the dressing over the salad and toss thoroughly. Pile into the pineapple shells and garnish with the crushed peanuts. Serve cool.

SERVES 6