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Malaysian exotic fruit salad. Can be served as a snack or appetizer
Published On: 20 Nov 2010
tamil: Anasi Pazham / Parangi Thalai
malayalam: Kaitha Chakka
telugu: Anasa Pandu / Parangi Thalai
Konkani: Anas / Aambo
Oriya: Supuri Anasianas / Sapuri
Tulu: Parengi Pelakai
for more details, click the name of the ingredient
hindi: Khira / Kheera / Kakdi
Bengali: Sasha / Sausha
Bengali: Laban / Noone
Pound red chilies and roasted shrimp paste. Keep this aside.
In low heat, mix 1 cup water with palm sugar.
Cook until palm sugar melts.
Add sugar/brown sugar. Once the syrup thickens slightly, turn off fire.
Slowly add palm sugar syrup into the fried plain flour. Stir quickly until the syrup is mixed well with the flour. Sieve the mixture.
Add soy sauce, pounded chilly and shrimp paste, ground peanuts, tamarind juice, lime juice, anchovies mixture and required salt. Give a good stir and finally add sesame seeds. Stir again.
Before serving, take a bowl, add cut fruits and vegetables, add the sauce and give it a stir so that the sauce is well combined with all the ingredients. Garnish with a generous amount of coarsely pounded peanuts or roasted groundnuts. Chill before serving.
Note: 1)If the rojak turns out to be salty add more palm sugar and toss.
Ready made sauce rojak is available in the market.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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