Rojak

Ingredients

• 1 pcs Cucumber
• 0.5 pcs Pineapple
• 1 pcs Green Apple
• 100 g Bean Sprouts
• 200 g Firm Tofu
• 2 pcs You Tiao
• 40 g Roasted Peanuts
• 4 pcs Mint
• 1.5 tbsp Tamarind Paste
• 1 tsp Shrimp Paste
• 2 tbsp Palm Sugar
• 1 pcs Lime
• 1 pcs Birds Eye Chili
• 1 tsp Sesame Seeds
• 3 tbsp Neutral Oil
• 0.75 tsp Kosher Salt

Method

1. Cut {cucumber}, {pineapple}, and {green_apple} into bite-size wedges, trim {bean_sprouts}, pick {mint}, and keep everything chilled so the salad stays crisp.
2. Heat {neutral_oil} in a small skillet over medium-high heat. Pat {firm_tofu} dry so it browns, then fry until golden and lightly crisp on both sides, seasoning with a little {kosher_salt} as it cooks. Drain well.
3. Toast {sesame_seeds} in a dry skillet over medium heat for a brief moment until fragrant and pale gold, then tip out so they do not burn.
4. In a bowl, stir {tamarind_paste}, {shrimp_paste}, {palm_sugar}, {lime}, and {birds_eye_chili} until glossy and balanced. Add a pinch of {kosher_salt} and taste for sweet, sour, heat, and deep savory shrimp richness.
5. Cut {you_tiao} into thick bite-size pieces so they can catch the dressing without going soggy too quickly.
6. In a large bowl, combine the prepared {cucumber}, {pineapple}, {green_apple}, {bean_sprouts}, {firm_tofu}, and {you_tiao} with the dressing. Toss briskly until everything is lightly coated, then fold in most of the {roasted_peanuts} and {mint} for crunch and lift.
7. Pile the dressed rojak onto a platter, scatter over the remaining {roasted_peanuts} and {sesame_seeds}, and serve at once with a final squeeze of {lime} for brightness.