Fruit & Coconut Dishes
 
 
Rujak Buah-Buah Pedis 
(Spicy Fruit Salad)
Ingredients (Serves 6-8)
1 grapefruit or pomelo
1 orange or mandarin
2 tart green apples (i.e. Bramley)
1 cucumber
1 small pinapple
½ teaspoon dried shrimp paste (trasi)
½ teaspoon sambal ulek
1 tablespoon palm sugar or substitute
1 tablespoon dark soy sauce
2 tablespoons lemon juice
Peel grapefruit and orange with sharp knife, removing peel and white pith. Cut in between membranes to release segments. Do this over a bowl, saving juices from fruit. Remove seeds. Peel pinapple, remove core and dice flesh. Wrap the trasi in a piece of foil and roast for 5 minutes under a grill, turning once. Dissolve trasi, sambal ulek and sugar in soy sauce and lemon juice, pour over fruit and mix well. Allow to stand for a few minutes before serving.
 
 
Pacari 
(Pinapple and Coconut Curry)
Ingredients (Serves 6)
1 small pinapple, not too ripe
1 tablespoon oil
1 small onion, finely chopped
1 clove garlic, finely chopped
small stick cinnamon
3 whole cloves
3 cardamom pods, bruised
3 tablespoons ground coriander
1½ teaspoons ground cumin
½  teaspoon chilli powder or 1 fresh chilli, seeded and sliced
1 teaspoon salt
1 cup thick coconut milk
1 teaspoon palm sugar or substitute
Peel pinapple with a sharp knife and remove the eyes three at a time by making diagonal cuts. Cut pinapple in quarters lengthways and remove the hard core. Now cut each quarter in two lengthways, then into thick slice crossways.
Heat oil in a saucepan and fry onion, garlic and whole spices over medium heat, stirring frequently until onion is soft. Add coriander, cumin, chilli and salt and stir for a few minutes until spices are browned. Add pinapple and stir well to coat with the spice mixture. Add coconut milk and sugar and bring to simmering point, stirring constantly. do not cover pan. Simmer for 3 or 4 minutes, or until pinapple is just tender. Fruit should not be too soft.
 
 
Urap 
(Cooked Vegetables with Coconut)
Ingredients (Serves 4-6)
250g (8oz) fresh green beans
4 carrots
250g (8oz) bean sprouts
½ small cabbage
1 canned bamboo shoot
1 cup fresh grated or desiccated coconut
2 tablespoons hot milk or water (if using desiccated coconut)
1 small onion, finely chopped
½ teaspoon ulek or chilli powder
1 teaspoon salt
2 tabelspoons lemon juice
½ teaspoon dried shrimp paste (trasi)
Prepare beans, carrots, bean sprouts and cabbage as for  Gado-Gado . Cut bamboo shoots into strips the same size as the beans. put the coconut into a bowl (if using desiccated coconut, sprinkle hot milkor water over and mix with the fingertips to oisten evenly). Add onion, sambal or chilli powder, salt, lemon juice and tras(which has been wrapped in foil and grilled for 5 minutes). Mix throughly together. Sprinkle coconut mixture over vegetables, reserving some to garnish the dish when served. Put vegetables in a steamer and steam for 5-8 minutes. Turn onto serving dish and sprinkle with reserved coconut. Use as an accompaniment to a meal, or as a salad by itself.
 
 
Pisang Goreng 
(Fried Bananas)
Ingredients (Serves 6)
6 medium or 3 large bananas, ripe but firm
oil for frying
Peel bananas. If large, cut in half crosways. Smaller bananas need only be cut down the centre lengthways. heat a little oil in a frying pan, put in the bananas and fry over medium-high heat until brown all over. Turn bananas carefully, for they break easily when hot. Lift onto a small plate to serve, and sprinkle lightly with salt.
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