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About this recipe: 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.

Pat Central Region, Singapore

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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