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..

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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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