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1 large or 2 small cucumbers
1 small pineapple, not too ripe
3 fresh red or green chilies
Dressing:
3 tablespoons Chinese vinegar or other
mild vinegar
2 tablespoons sugar
2 teaspoons sambal ulek or crushed fresh
chilies
1 teaspoon toasted dried shrimp paste (belachan)
or to taste
Salt and lemon juice to taste
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Method:
Peel cucumbers, cut lengthways and
remove seeds, then cut into matchstick strips. Cut skin off
pineapple and remove all the eyes. Cut pineapple into wedges
lengthways, slice off corer, then cut flesh into dice. Seed
chilies and cut into thin slices. Combine cucumbers, pineapple
and chilies in a bowl and sprinkle lightly with salt.
Dressing:
Dissolve toasted dried shrimp paste in
the vinegar. Add sugar, chili, salt and lemon juice to taste and
toss the dressing with the pineapple mixture. Alternatively,
serve the dressing separately.
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