Recipe Ingredient
- 300g jackfruit (nangka), boiled and sliced thinly
- 1 tomato
- 4 shallots, sliced
- 2 stalks lemon grass
- 2cm piece young ginger
- 3 kaffir lime leaves
- 50g kerisik (fried coconut paste)
- 1 lime, squeezed for juice
- For sambal (pound together):
- 3 fresh red chillies, seeded
- 1 tsp toasted belacan granules
- Pinch of salt
Instructions
- Put sambal belacan into a mixing bowl.
- Add the rest of the ingredients and mix well to combine.
- Add a dash of pepper and a squeeze of lime juice to taste.
- Toss well, then serve.
