Ingredients (serves 4)

100g pineapple (rind removed)
100g cucumber (sliced)
1 square firm tofu or tau kwa (pressed tofu), shallow-fried until golden brown, then sliced into 8 pieces
50g dough fritters (roasted)
1 tsp red ginger plant bud (shredded)
150g roasted peanuts (grounded)
50g bean sprouts (scalded)
1 unripe green mango, peeled and sliced (optional)

Sauce

* 2-3 large red finger-length chillies, deseeded and sliced 1 tablespoon shaved gula melaka (palm sugar) or brown sugar
* 1 teaspoon belachan (dried shrimp paste), toasted
* 2 tablespoons tamarind pulp, soaked in 125 ml (1/2 cup) water, squeezed and strained to obtain juice
* 1 tablespoon hay koh (black prawn paste) 1/2 teaspoon salt
* 75 g (1/2 cup) raw peanuts, dry-roasted and coarsely crushed in a blender or pounder

Preparations

* To make the Sauce, grind the chillies, gula melaka and belachan, tamarind juice, hay koh, and salt to a smooth paste in a blender.
* Transfer to a bowl, add the peanuts, stir and set aside.
* Place the rest of the ingredients into a serving dish.
* Drizzle the Sauce on top and toss to mix.
* Serve immediately.