Ulam (raw vegetable salad)

Instructions

1. Rinse and drain the bamboo shoots, then cut them into fine strips.
2. Wash the cucumber and tomatoes, cut them into wedges or slices, and arrange them on a large platter.
3. Wash and dry the herbs, spring onion and cabbage leaves, then arrange them around the vegetables.
4. For the sambal, dry-fry the belacan for 1 minute in a foil packet in a pan, then pound it in a mortar with the chillies, garlic and salt.
5. Add the lime juice and sugar, then mix until you get a smooth paste.
6. Pour the sambal into a small bowl in the centre of the platter or into individual dishes.
7. Serve the raw vegetables, to dip in the sambal to taste, with rice on the side.
8. Add whole green chillies to the platter for those who like things hot.