Rojak Buah (Malaysian Fruit Salad with Shrimp Paste Dressing)

Ingredients

• 1 Cucumber
• 1 cup Pineapple
• 1 Green Mango
• 1 cup Jicama (Sengkuang)
• 1 cup Rose Apple (Jambu Air)
• 1/2 block Tofu (Fried)
• 1 tbsp Dried Shrimp Paste (Belacan)
• 2 tbsp Palm Sugar
• 1 tbsp Tamarind Paste
• 1 tbsp Lime Juice
• 2 tbsp Water

Instructions

1. 1Place the 1 tbsp Dried Shrimp Paste (Belacan) in a small, dry frying pan over medium heat (350°F / 175°C). Toast for 1-2 minutes, or until it smells fragrant. Remove from heat and let it cool completely.
2. 2In a medium bowl, combine the cooled, toasted 1 tbsp Dried Shrimp Paste (Belacan) with the 2 tbsp Palm Sugar, 1 tbsp Tamarind Paste, 1 tbsp Lime Juice, and 2 tbsp Water. Whisk vigorously until the sugar is dissolved and the dressing is smooth and well combined.
3. 3Prepare the fruits and tofu: Cut the 1 Cucumber into 1/2-inch thick half-moons. Cut the 1 cup Pineapple into 1-inch chunks. Peel and cut the 1 Green Mango into 1-inch chunks. Cut the 1 cup Jicama (Sengkuang) into 1-inch chunks. Trim the ends and cut the 1 cup Rose Apple (Jambu Air) into halves or quarters, depending on size. Cut the 1/2 block Tofu (Fried) into 1-inch cubes.
4. 4Combine all the prepared ingredients in a large serving bowl: add the cut 1 Cucumber, 1 cup Pineapple, 1 Green Mango, 1 cup Jicama (Sengkuang), 1 cup Rose Apple (Jambu Air), and 1/2 block Tofu (Fried).
5. 5Pour the prepared dressing over the fruit and tofu mixture in the large serving bowl. Gently toss everything together using two spoons or your hands, ensuring all pieces are lightly coated with the dressing.
6. 6Serve the Rojak Buah immediately.

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