This traditional Malaysian salad is a refreshing accompaniment for a spicy barbecue.
From your Asian grocer buy a jar of rojak sauce (made in Malaysia), a packet of bean-curd puffs (deep-fried squares of tofu) and either a Chinese turnip or a daikon radish. The other ingredients in this salad are green apple, pineapple, cucumber and peanuts. First crisp up the beancurd puffs in the oven or a dry fry-pan. When cooled, slice each one into thin slices. To this add 1 large green apple, ½ a small pineapple, 1 small cucmber and a turnip or ½ a radish cut into similarly sized pieces. Now dress the salad with 2-3 tablespoons of Rojak sauce (or more to taste). Lastly add ¼ of a cup of roughly chopped peanuts.
michelle picker cooks 