8 rambutans, skinned and carefully pitted
7.3925 ml crushed peanuts
1 small red chili seeded and minced
8 very small pieces of lime, optional to keep the skins on
7.3925 ml of minced fresh ginger
14.785 ml soft brown sugar
a little water
Method
1. Heat sugar with a little water in a saucepan over medium heat - stir consistently.
2. Once sugar has melted, the water reduced, and the mixture becomes sticky - remove from heat. Scrap the melted sugar into a bowl to set and then crush slightly to achieved a hard and crumbly texture.
3. Once the rambutans have been deskinned and pitted - take a little of each ingredient and assemble inside one part of the halved rambutan - spread some melted brown sugar on the mixture and cover with the other half of the rambutan fruit. Serve chilled.
4. The sensation you would get at a bite of this dish would be an explosion of crunchy, sweet, sour and spicy awesomeness.
16 tablespoons = 1 cup
16 cups = 1 gallon
1 tablespoon = 0.5 ounces
