150 g locak turnip (jicama or mang kuang)
150 g cucumber
80 g under ripe pineapple
80 g green mango
100 g jambu
1 pair you tiao (Chinese dough fritters), toasted till crisp
4 pieces tau pok (beancurd puffs), toasted till crisp
sauce dressing :
90 g fermented prawn paste (6 tbsp)
60 g tamarind paste (4 tbsp) - mixed with 3 tbsp hot water and drained, seeds picked out and discarded –orchid brand
Peel of ½ calamansi lime (finely minced)
1 tbsp torch ginger bud - rojak flower (finely minced)
4 tbsp sugar
1 tbsp chili powder (or to taste)
½ cup toasted peanuts (80 g) coarsely grounded
Plate and sprinkle with remaining peanuts. Serve immediately.