 Today I'm doing the special thing called Rujak. Rujak originally is like a mixed salad, a salad of fruits and vegetables, local fruits and local vegetables. They mix it and the dressing, so to speak, we call it sambal. And the dressing is usually peanuts. Just like in America, peanuts plays a very important role in my cuisine. It is a source of proteins for us. We use almost everything for peanuts and spices and we mix them together and we make several kinds of peanut sauces. We have at least about four or five peanut sauces. And that is one is for satay, one is for rujak, one is for just vegetable, leafy vegetables, loose vegetables. And there's other things, you know, basically and there's also like peanut sauce for grilled chicken or grilled food or something along that line. And so my purpose here right now is just to share the food that nobody really knows outside Malaysia, Indonesia or Singapore. Because these food, for instance, are known for the street vendors. And it's a very popular snack item for kids, for school children, for people who are in between food, in between meals. And so these are the things that we eat. This is a sauce. It's my mother's recipe. So it is made with peanuts and tamarind and also a shrimp paste to make it. You have this umami paste. And what you need to do is all you need to do is just, if I can open it. Can someone open this for me? Yeah. Can I have the pineapple juice? Okay. And what you do is you just take about half a spoonful like that and you put a little bit of juice just to dilute it a little bit and then you mix it. You eyeball it a little bit, maybe a little at a time and the texture will be like similar. It's really tight kind of thing. And then you just put whatever you want. For instance, we have a basic thing. We've already cut it up. Where's the knife? And traditionally street vendors would do it this way. They did it and then they just cut it along this line. See? It's rough and tumble kind of thing, cutting up. And then we have the cucumber. Rough and tumble. And then we have the pineapple. And so that's it. Oh yeah, we have the bean sprouts and the vegetables. And the tofu. Can I have some of the tofu? Then we put some bean sprouts, whatever vegetables you want to put. That's fine. And then you put a little bit of vegetables. This is what Rujak is in Indonesia or Malaysia. Whereas in Singapore, the Rujak, then they put some tofu stuff. Can you get some tofu? Okay. And you just tear it in. That's it. You don't have to cut. So you tear it in like this and you mix it. Oh, I have no more plates. Okay. Assuming this is a plate. And then you just... What you do is you mix it and you pour it in there, up there. And then you put a little bit of peanuts. And people eat it with chopstick. With toothpick. And there you go. That's the Rujak in... First, this is the way Indonesian eat Rujak. And this is the way Singapore people eat Rujak. They put a little bit of peanut sauce on top of it. And that's about it. And so this is the sauce which is very easy to make. Well, sort of the Rujak is easy to make because the sauce is already mixed up. Mixed with peanuts. And if you want to make it hot, and you just can put a very hot sauce. We have a hot sauce out there. We call it sambalolik. And we put just a dollop of it. And then it will perk you up with spicy. And that's about it. That's my presentation.