Terengganu Papaya Salad (Gohnyok)

I used to enjoy eating this salad when I was a kid back in my hometown. My grandmother made this salad once in a while and we would eat it with keropok (fish crackers). What I love about this salad is the tangy dressing made with tamarind juice and vinegar and it goes really well with the salad ingredients.

This salad simply consists of grated unripe papaya, pineapple and cucumbers. I took the liberty of adding some alfalfa sprouts because I had some on hand. The dressing contains flaked fish, sambal belacan, vinegar, tamarind juice and gula Melaka. It is a sweet, sour and salty combination. 

Traditionally, ikan kembung (mackeral) is used and the fish is boiled and the  flesh separated from the bones and flaked. It is then added to the dressing. I used a shortcut method and replaced the fish with canned tuna instead (Ok I was lazy :)).

I would say that it is a healthy salad as it contains protein and fresh raw fruits. Besides, tamarind juice is known to be beneficial for our health too. Aside from the keropok, which should be indulged in moderation, I think this salad will feature in  my diet quite regularly now.

Terengganu Papaya Salad (Gohnyok)

Salad ingredients :
- Unripe papaya, grated
- Cucumbers, sliced
- Pineapple, sliced

Dressing :
- 1 can tuna flakes (mash finely)
- 150 ml water
- 50 ml vinegar
- 1 tablespoon asam jawa paste
- 15grams gula Melaka
- 2 tablespoons sambal belacan
- sugar to taste
- fish sauce to taste

To make dressing :
- In a saucepot mix water, vinegar, asam jawa paste and gula Melaka.
- Bring to a boil and simmer until gula Melaka dissolves.
- Remove from heat.
- Add sambal belacan and sugar and fish sauce to taste.
- Add mashed tuna flakes and mix well.

To assemble salad :
- Put the salad ingredients in a bowl and add dressing.
- Toss and serve with keropok (fish crackers).

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings.