Ingredients
| 1-2 hot red chillies, finely chopped | |
| 2 tablespoons kecap manis (Indonesian soy sauce) or dark soy sauce | |
| 100g palm sugar, finely shaved with a sharp knife (or dark brown sugar) | |
| 4 tablespoons lemon juice | |
| selection of fruit such as mango, pawpaw, pineapple, and watermelon, pink grapefruit and nashi | |
| canned lychees, drained | |
| lime wedges and fresh herbs to garnish |
RECIPE NOTES This is drippy, slurpy and irresistible – the perfect snack platter at a barbecue. The dip needs to be biting hot and slightly sour. The juicy, sweet fruit then comes as a relief, washing away the heat. However, as soon as you have swallowed you’ll want another hot bite… in theory anyway..
Instructions
| 1. | Put the chillies, kecap manis, palm sugar and lemon juice in a small bowl and stir until most of the sugar is dissolved. |
| 2. | Set aside for 2-3 hours, stirring occasionally, until sugar is dissolved and mixture is clear. |
| 3. | Adjust the heat, adding more chilli if desired. |
| 4. | Prepare fruit – peeling, slicing and segmenting as necessary. |
| 5. | Arrange fruit on a platter, garnish with lime wedges and fresh herbs, and serve with rujak dip. |
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