INDONESIAN SPICY PINEAPPLE SALAD1 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
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