09 January 2013,21:15 by
Ponmathi Srilekha.S

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Side dishes are known as sambals in Indonesia and Malaysia. They can be either paste-like mixtures used as flavourings, or finely chopped or sliced cold vegetables or fruits. Here sweet pineapple and cucumber is dressed with a savoury sauce.
Serves :

Preparation Method :

  • Cut off both ends of the pineapple. Stand it upright on a board, and then slice off the skin from top to bottom, cutting out the spines.
  • Slice the pineapple, removing the central core. Cut into thin slices and set aside.
  • Trim the ends from the cucumber and slice thinly. Sprinkle with salt and set aside.
  • Place the dried shrimps in a food processor and chop finely.
  • Add the chilli, prepared shrimp paste, and lemon or limejuice, and process again to a paste.
  • Rinse the cucumber, drain, and dry on kitchen paper. Mix with the pineapple and chill.
  • Just before serving, spoon in the spice mixture with sugar to taste. Mix well and serve.

Cook's Tip

  • The pungent shrimp paste, also called blachan, is popular in many Southeast Asian countries, and is available in Asian supermarkets. Because it can taste a bit raw in a sambal, dry-fry it before use by wrapping in foil and heating in a frying pan over low heat for 5 minutes, turning from time to time. If the shrimp paste is to be fried with other spices, this preliminary cooking can be left out.


  • ½ large fresh ripe pineapple
  • ½ cucumber, halved lengthways
  • 50 grams dried shrimps
  • 1 large fresh red chilli, seeded
  • ½ inch cube shrimp paste, prepared (see Cook's Tip)
  • Juice of 1 large lemon or lime
  • Soft light brown sugar, to taste (optional)
  • Salt

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