Peranakan Acquasala

Ingredients

In the Peranakan adaptation of Acquasala, we incorporate the distinct flavors of Peranakan cuisine. The original Italian dish is typically made with tomatoes, cucumbers, onions, and bread soaked in water. However, in the Peranakan version, we replace the tomatoes with pineapple for a touch of sweetness and add jicama and bean sprouts for a crunchy texture. The dressing is also modified to include lime juice, tamarind pulp, chili, and shrimp paste, which are commonly used in Peranakan cooking. We alse have the original recipe for Acquasala, so you can check it out.

• 2 cups (300g) cucumber, julienned 2 cups (300g) cucumber, julienned
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 cup (150g) jicama, julienned 1 cup (150g) jicama, julienned
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 2 tablespoons dried shrimp, soaked and finely chopped 2 tablespoons dried shrimp, soaked and finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon tamarind pulp, soaked in 2 tablespoons water and strained 1 tablespoon tamarind pulp, soaked in 2 tablespoons water and strained
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon chopped cilantro, for garnish 1 tablespoon chopped cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 28g, 18g
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cucumber, pineapple, jicama, bean sprouts, red chili, and dried shrimp.
2. 2.
   In a separate bowl, whisk together the lime juice, tamarind pulp, palm sugar, shrimp paste, and salt until well combined.
3. 3.
   Pour the dressing over the salad and toss gently to coat all the ingredients.
4. 4.
   Garnish with chopped cilantro.
5. 5.
   Serve chilled.

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in warm water for 10 minutes before finely chopping them. This will help soften them and enhance their flavor.

Tips & Tricks

• For a spicier salad, add more chili according to your preference.
• Adjust the sweetness and tanginess of the dressing by adding more or less palm sugar and lime juice.
• Feel free to add other vegetables such as bell peppers or shredded carrots for additional color and texture.
• Serve the Peranakan Acquasala as a refreshing side dish to complement spicy main courses.
• This salad can be made in advance and stored in the refrigerator for up to 2 days.

Serving advice

Serve the Peranakan Acquasala chilled as an appetizer or side dish. It pairs well with Peranakan curries, stir-fries, or grilled meats. Garnish with additional cilantro before serving for a fresh and vibrant presentation.

Presentation advice

Arrange the Peranakan Acquasala on a platter, showcasing the colorful combination of vegetables. Consider using a traditional Peranakan serving dish or a vibrant salad bowl to enhance the visual appeal. Sprinkle some chopped cilantro on top for an added touch of freshness.