- 1 PAPAYA
MANGO, peeled and cut
- 1 CUCUMBER, peeled and cut
PINEAPPLE, cleaned and cut
- 2 CHILIES, chopped
- 2 TBSP TAMARIND JUICE
- 50 GRAM PEANUTS, chopped
- 2 TBSP BROWN SUGAR
- (2 TBSP PRAWN PASTE) optional for non-veggie
Cut the cucumber and the melon in cubes. Peel the prawns. Put the
lettuce on the bottom of a dish. Mix the prawns, melon, cucumber and
green onions and put the mixture on top of the lettuce. For the dressing,
mix the mayonnaise with the ginger juice, lemon juice and curry and
poor it over the salad.
Take the inside out of the papaya and
chop into pieces. Mix with the mango, pineapple, cucumber and peppers.
Make a dressing of tamarind juice, sugar and prawn paste and mix with
the salad. Put the salad in the empty papaya and sprinkle the nuts on
top. Decorate with fresh coriander of parsley.
celebrates Independence Day (Hari Merkeda), because on that date in
1957 they were released by
Britain. Sarawak and
Sabah were not yet included in the
culinary calendar for more links
between cooking and history.