RUJAK

8 or more

	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

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.