Yield: 6 servings
|1 cup||Jicama, julienned|
|1 cup||Firm, ripe papaya in 1/2 inch cubes|
|1 cup||Ripe pineapple in 1/2 inch cubes, fresh or canned|
|1||Firm, tart apple, cut in 1/2-inch cubes|
|1||Almost ripe mango, peeled, cubed|
|3 tablespoons||Dry-roasted peanuts|
|1||Or 2 fresh, hot red chiles, seeded, sliced|
|¼ cup||Brown sugar|
|1 tablespoon||Tamarind paste dissolved in 1/2 cup water, strained|
Buried way down in my stack of papers I found an article from the SF Chron entitled "Sumatran Food++Hotter than Hot". Sumatra is close to Indonesia and the Malay peninsula and there seems to be some similarity between the cuisines.
Cut the cucumber in half lengthwise, scoop out and discard the seeds.
Cut the halves in ¼-inch thick half moons. Mix the cucumber with jicama and fruit.
Prepare a sauce in a processor; first process the peanuts to a crunchy consistency, then add the chiles, sugar and tamarind liquid. The sauce should have texture so don' over process. Toss the sauce and fruit together.
Serve chilled or at room temperature as a snack, or with an assortment of Sumatra dishes.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.