Serves: 4 to 6

For the salad:
1 cucumber, peeled
2 - 3 medium carrots, peeled
2 kedondong (ambarella) or hard apples
2 bengkuang (small yam beans) or unripe pears
1 small pineapple, peeled and cored, optional
115 grams bean sprouts, cleaned
115 grams white cabbage, finely shredded
60 grams Chinese cabbage, finely shredded

For the dressing:
1/4 cup brown sugar
4 tablespoons water
1 tablespoon caster sugar
1 teaspoon fried or grilled terasi (shrimp paste)
2 tablespoons dried shrimps, soaked in hot water br 5 minutes, then drained
3-5 cabe rawit (bird’s-eye chili), or 2 small dried red chilies
1 large red chili, deseeded and chopped
225 milliliters distilled malt or white vinegar
2 teaspoons salt

For the garnish:
85 grams fried or roasted peanuts
3 - 4 krupuk udang (prawn crackers)
some mixed lettuce leaves

Method:
To prepare the salad, cut the cucumber and carrots into matchsticks, taking care not to make them too small. Peel the kedondong and bengkuang then slice them into irregular wedges, but not too thinly.

Cut the pineapple, ¡f using, into small pieces. Place ail of these in a bowl including bean sprouts, white cabbage and Chinese cabbage. Set aside.

To make the dressing, melt the brown sugar and the water in a small saucepan. Transfer this straightaway into a large glass bowl. Set aside.

Put the rest of the ingredients for the dressing into a blender and blend, but not too smoothly. Transfer this into the bowl with the already melted brown sugar.

Stir this dressing to mix well, and adjust the seasoning. Now toss all the salad ingredients with the dressing, and leave to stand for a few hours or overnight, in the refrigerator or a cool place, to let the juices penetrate.

Just before serving, transfer the salad mixture to a large platter, garnish with the peanuts and krupuk udang, and arrange the lettuce leaves around the edge of the platter.

*From the book Foodlore & Flavors: Inside the Southeast Asian Kitchen

Asinan Jakarta Jakarta fruit and Vegetable Salad Recipe