This recipe is light and luscious as a side to any BBQ meal.


  • ½ Wombok (Chinese cabbage) finely sliced

  • ¼ Red Capsicum finely chopped

  • ¼ Yellow Capsicum finely chopped

  • 1 Med Carrot shredded

  • 1 Small Zucchini shredded (optional)

  • 1 Large Spinach Leaf finely shredded (optional)

  • 3 Shallots Chopped

  • 1 425g Tin Crushed Pineapple - drained

  • .


  • 2 Tablespoons Ketjap Manis (sweet soy sauce)

  • 1 Tablespoon Olive Oil

  • 1 Clove Garlic Crushed

  • 1 Teaspoon Raw Sugar (or honey)

  • Place in a jar and shake.


  • 1.

    Toss all the above ingredients and dress in a large bowl

  • 2.

    Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min)

  • 3.

    Alternatively, can be cooked in a wok


Any left-overs can be rolled in Rice Paper Sheets and shallow fried in fry pan; or steamed and served with dipping sauce of choice.

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