30 mins

    A great salad with a delicious mix of sweet, salty, sour and pungent flavors as well as contrasting textures. Add some grilled cuttlefish if you'd like.


    Central Region, Singapore
    4 people made this

    Serves: 4 

    • 200g bean sprouts, blanched
    • 1 small bangkwang, peeled and cut into bite-sized pieces
    • 1/2 pineapple, cut into bite-sized pieces
    • 2 cucumbers, cut into slices
    • 150g kangkong, blanched
    • 4 pieces taupok (fried beancurd skin), grilled and cut into bite-sized pieces
    • 2 pieces you tiao (fried Chinese crullers), grilled and cut into 2 cm pieces
    • For the dressing
    • 2 chillies
    • 1 tablespoon belacan (shrimp paste)
    • 4 tablespoons gula Melaka (brown sugar)
    • 2 tablespoons heiko (black shrimp paste)
    • 1 lime, juiced
    • 1 teaspoon salt
    • 8 tablespoons roasted peanuts, crushed
    • 1 tip bunga kantan (torch ginger flower), sliced finely
    • 1 tablespoon tamarind, soaked in 125ml hot water and the tamarind juice reserved

    Prep:30min  ›  Ready in:30min 

    1. Combine all the salad ingredients in a large serving platter.
    2. With a mortar and pestle, pound all the dressing ingredients until a smooth sauce is formed.
    3. Pour over the salad ingredients and toss well. Serve immediately.

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