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Place setting

This week we are seeking the name of the country where this fruit salad is served as a sweet, a savoury accompaniment or as a snack.


1oz trassie (shrimp paste)

5 bird-eye chillies

8oz palm or brown sugar

Milled salt

3fl oz tamarind water or lemon juice

1 cucumber

1 pineapple

2 pears

2 pomelos

2 mangos

2 green apples


Grill the trassie gently for 10 minutes until dry, and allow to cool. Then pound, using a mortar and pestle, along with the chillies.

Add the sugar and salt, and continue to pound. Stir in the tamarind water. Cut the cucumber lengthways. Scoop out and discard the seeds, then slice thickly.

Peel, core and cut the pineapple and pears into chunks. Peel and cut the pomelos into segments. Peel and slice the mangos. Quarter, core and slice the apples. Place all the ingredients in a dish, toss and chill. Serve.


l This dish has travelled to Malaysia, where it is know as rojak, and is often puréed as a sauce.

l One of the most popular dishes this salad accompanies is satay meat.

l Trassie is also locally spelt terasi. In Thailand it is known as kapi.

l Rice is associated with this country, but sago and cassava are more often used.

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