blender until fine and set aside. little Peanut Rojak Sauce and mix well. Then add the bangkuang, kangkung, cucumber, bean sprouts and a little more Sauce, and mix well again. Repeat with the tofu, crullers and ginger bud. Top with a generous helping of crushed peanuts, if using, and serve. Alternatively, spoon the Peanut Rojak Sauce onto individual serving plates and arrange the prepared fruits, vegetables, tofu and crullers over it. Serve garnished with ginger bud and roasted peanuts, if using (see photo). Note: Chinese crullers (yu tiaow) are 2 long sticks of dough stuck together and then deep-fried. Sometimes called Chinese doughnuts (yu char kway), they are savoury rather than sweet and are traditionally eaten with rice porridge (congee). They are available in Asian fresh markets. Omit if unavail- able. Hay koh (fermented prawn sauce) has a strong fishy taste and takes some getting used to. It is sold in jars in supermarkets and provision shops

Place the prepared mango, pineapple and lime in a mixing bowl, add a