first by infusing tamarind in boiling water until softened. Mash pulp,
then strain into a small saucepan. Add chili and peanuts, crumbled dried
shrimp paste, sugar and sweet soya sauce. Bring almost to the boil.
Check flavor and add more sugar if needed. Pour into a sauce boat and
yam bean (if used), and drop into boiling water. Leave for 10 minutes,
then drain. If using pear, peel and shred and sprinkle with a little salt
Heat oil and
fry beancurd for 2 minutes, lift out and cool. Cut into thin slices. Steep
beanshoots in boiling water for 2 minutes, then drain well. Rinse in cold
water and drain again. Shred mango or papaya and thinly slice cucumber and
star fruit (if used).
and arrange on a plate. Cut pineapple into small wedges and place around
the edge of the dish. Stack all vegetables and fruit in the dish with
beancurd on top. Pour on the sauce or serve separately.