4 Serves
80 Mins
Prepare the Rojak sauce by combining palm sugar, tamarind paste, chili, and shrimp paste in a saucepan, simmering until thickened.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
54 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
1091 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
2 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 gWash and chop the mixed tropical fruits, including pineapple, mango, jicama, and cucumber, into bite-sized pieces using a chef's knife.
In a large mixing bowl, toss the prepared fruits with the cooled Rojak sauce and season with a pinch of salt and black pepper.
Plate the salad and garnish generously with crushed roasted peanuts before serving.
59
g7
g30
g
