Coordination Melissa Chang Photography Frencheschar Lim Art Direction & styling Diane Ng
Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel SIngapore
1 small turnip, peeled
3 green apples
2 green mangoes
For the dressing:
1 cup water
½ block tamarind paste
1 torch ginger bud, finely chopped
2 red chillies, finely chopped
1 small lime, seeds removed, juiced and peel thinly sliced
4 tbsp sugar
2 tbsp sweet black shrimp paste* (hae ko)
8 tbsp chopped peanuts
1 Cut the turnip, cucumbers and all the fruits into bite-sized pieces.
2 Add the water to the tamarind paste. Squeeze the paste to extract the juice. Discard the pulp.
3 Combine 5 tbsp tamarind juice with the torch ginger bud, chillies, lime juice and peel, sugar, shrimp paste, and 5 tbsp peanuts in a bowl. Mix well.
4 In a large bowl, toss all the ingredients together with the dressing. Garnish with 3 tbsp peanuts and serve.
*Available at the Asian condiments section of major supermarkets.