Pineapple and Cucumber Salad

Name: Pineapple and Cucumber Salad (Acar Mentah)
Cuisine: Malaysian
Ingredients: Cucumber 1, peeled, cored and thinly sliced; Sugar to taste; Kalamansi lime juice to taste; Kaffir lime leaves 2, finely sliced; Torch ginger bud ½, finely sliced; Dried prawn (shrimp) paste (belacan) 2-cm (1-in), toasted; Onion 1, peeled and thinly sliced; Red chillies 2, seeded; Dried prawns (shrimps) 100 g (3½ oz), soaked and drained; Salt to taste; Ripe pineapple ½, peeled and thinly sliced

Acar Mentah

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ripe pineapple ½, peeled and thinly sliced
Cucumber 1, peeled, cored and thinly sliced
Kaffir lime leaves

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a mortar and pound until smooth.
Mix the pineapple and cucumber slices with the pounded ingredients in a bowl. Toss well.
Garnish with kaffir lime leaves, torch ginger bud and onion. Serve immediately.