INDONESIAN SPICY PINEAPPLE SALAD

1 pineapple, peeled, halved lengthwise and cored
1 cucumber, peeled, halved lengthwise and thinly sliced
1 tablespoon shrimp paste
6 birds' eye or Thai chiles, minced
3 tablespoons sugar
4 teaspoons white wine vinegar, plus more to taste
Kosher salt

Cut the pineapple into crosswise 1/4-inch slices and cut each slice into 3 wedges. Put the wedges into a bowl and toss with the cucumbers.

Put the shrimp paste, chiles, sugar and vinegar into a small bowl and season generously with kosher salt. Pour over the pineapple and cucumbers, toss gently, taste and correct for salt and acid.

Chill for two hours before serving.

Makes 8 servings
Source: Death Warmed Over: Funeral Food, Rituals and Customs from Around World by Lisa Rogak