Singapore Rojak - cooking recipe

Ingredients

3 -4 large chilies
1 tablespoon palm sugar, grated
1 teaspoon shrimp paste, grated
1/4 teaspoon salt
2 tablespoons tamarind juice
1/2 cup peanuts, coarsely chopped

Preparation

Toast shirmp paste on low heat for 1 minute.
Blend/process chillies, sugar and belacan to form a paste.
Add salt and tamarind juice. Blend briefly.
Stir in peanuts.
Serve with cucumber, tau kwa (hard bean curd), bean sprouts, green mango or anything really.