Page 55 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

CHEMPEDAK SALAD CHEF + RECIPE

By Chef Ambrose Poh| Serves 4

Allspice Institute

Dressing Dressing
100g fresh chempedak flesh
8tbsp lime juice
80g coconut water
1/4tsp vegetarian sambal belachan 1. Add fresh chempedak flesh, lime juice, coconut
water, vegetarian sambal belachan in a blender and
100g cucumber, de-seeded and cubed pulse until a smooth consistency is reached. Remove from
100g apples, peeled and cubed blender and set aside.
50g fresh jackfruit flesh
25g shallot, chopped Chempedak Salad

4 dragonfruit, halved and flesh scooped out 2. Add cubed cucumber, cubed apples, fresh
1 blue pea flower, for garnishing jackfruit flesh and chopped shallots in a bowl. Add in the
1 starfruit, sliced, for garnishing dressing and mix thoroughly. Place the salad into the
dragonfruit bowl and garnish with blue pea flower and star
fruit slice.

053