Rojak Buah (Malaysian Fruit Salad)

Ingredients

• 1 cup Pineapple
• 1 cup Cucumber
• 1 cup Green Mango
• 1 cup Jicama (Sengkuang)
• 1 cup Water Apple (Jambu Air)
• 1 cup Firm Tofu
• 1/2 cup Peanuts
• 1/4 cup Palm Sugar (Gula Melaka)
• 2 tablespoons Tamarind Paste
• 2 tablespoons Water
• 1 teaspoon Chili Paste (Sambal Oelek)
• 1 tablespoon Shrimp Paste (He Ko)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the fruit: Peel and cut the 1 cup Pineapple, 1 cup Cucumber, 1 cup Green Mango, 1 cup Jicama (Sengkuang), and 1 cup Water Apple (Jambu Air) into bite-sized pieces, about 1.27-1.905 cm in size.
2. 2Fry the 1 cup Firm Tofu in a lightly oiled 20.32 cm non-stick skillet over medium-high heat (190.6°C/190°C) until golden brown on all sides, about 5-7 minutes. Remove from skillet and cut into 1.27 cm cubes.
3. 3Make the sauce: In a small saucepan, combine the 1/4 cup Palm Sugar (Gula Melaka), 2 tablespoons Tamarind Paste, 2 tablespoons Water, 1 teaspoon Chili Paste (Sambal Oelek), and 1 tablespoon Shrimp Paste (He Ko).
4. 4Heat the sauce mixture over low heat (about 82.22°C/82°C), stirring constantly, until the 1/4 cup Palm Sugar (Gula Melaka) is completely dissolved and the sauce has thickened slightly, about 3-5 minutes. Remove from heat and let it cool completely.
5. 5In a large bowl, combine the prepared fruit (1 cup Pineapple, 1 cup Cucumber, 1 cup Green Mango, 1 cup Jicama, 1 cup Water Apple), the cubed 1 cup Firm Tofu, and the 1/2 cup Peanuts.
6. 6Pour the cooled sauce over the fruit and tofu mixture. Toss gently to ensure everything is evenly coated.
7. 7Serve immediately.

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