腌渍酸辣苏东Sotong Salad with Pickled Papaya

【腌木瓜材料】
生木瓜1粒（约1.2公斤）、盐2-3汤匙、白糖250克、白醋350克

【腌木瓜做法】
1.木瓜去皮开四，然后切0.5公分薄片，抹盐腌1小时。（图1）
2.糖加醋煮至溶解后待冷。
3.木瓜洗净后滴干水，放入干净的瓶子里，倒入冷液，盖过木瓜。（图2）
4.置放最少两天才可用。收入冰箱可放数个月。

【材料A】
苏东350克（洗净雕花再切小块）

【材料B】
参峇峇拉煎2汤匙、酸柑2-3粒、白糖2汤匙、盐1茶匙

【配料】
木瓜酸100克（切丝）、葱头3粒（切丝）、薄荷叶1/4杯、烤花生茸2汤匙、蓝姜花丝1汤匙、黄梨丝50克

【做法】
1.煮滚水，川烫苏东2-3分钟至卷起即盛出，过冷河。
2.把所有材料B混合。加入其余配料拌匀。（图3-7）

【Papaya Pickle Ingredients】
1 small unripe papaya 1.2kg, 2-3 tbsps salt, 250g sugar, 350ml vinegar

【Method】
1.Peel the papaya & quarter it ,cut into 0.5cm thick slices & rub the slices with salt seasoning for 1 hour. (pic 1)
2.Boil together sugar & vinegar, leave syrup to cool.
3.Wash the salt from the papaya & drain in a colander to allow all water to drip off. Fill a clean & dry jar with the syrup to completely cover the papaya. (pic 2)
4.Set aside to pickle for at least 2 days before using. Refrigerate to keep for months.

【Ingredients A】
350g sotong, cleaned & cut criss cross & cut into bite sizes

【Ingredients B】
2 tbsp sambal belachan, 2-3 limes, 2 tbsp sugar, 1 tsp salt, 100g pickled papaya (julienne), 3 shallots (sliced), 1/4 cup mint leaves, tbsp toasted ground nuts, 1 tbsp Bunga Kiantan, 50g pineapple (julienned)

【Garnishing】
Toasted sesame seeds

【Method】
1.To prepare sotong: Bring water to a boil in a wok, cook sotong for 2-3 minutes or until sotong curls up. Dish out & drain in a colander with running tap water. Set aside.
2.In a salad bowl, combine ingredients B together. (pic 3-7)
3.Add in the rest of the ingredients and mix well.