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ROJAK

A tossed salad of vegetable and fruit in a sweet tangy prawn paste-tamarind dressing, Rojak has its roots in Java, Indonesia. Rojak means “mixed” in Malay slang, with hawkers in the past selling it on their pushcarts all over the city. Today each ethnic group in Singapore has its own exciting version of rojak.
Prep Time10 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 wedge pineapple peeled and sliced
  • 1 cucumber seeded and sliced
  • 1 wedge jicama peeled and sliced
  • Handful beansprouts blanched
  • 2 tofu puffs toasted and sliced
  • 2 strips Chinese crullers (you tiao) toasted and sliced

ROJAK DRESSING:

  • 1 tsp ginger bud flower finely minced
  • 1 tbsp prawn paste
  • 2 tbsp tamarind paste
  • 1 tsp sugar
  • 1 tsp gula melaka
  • 1 tbsp calamnsi lime juice
  • 1 tsp unsweetened chilli paste
  • 2 tbsp peanut dry toasted and ground

In a large bowl, mix the Rojak Dressing ingredients together until the sugar is dissolved. Loosen it with a little preboiled cooled water if necessary. Taste and adjust seasoning to your liking.

MAKE THE ROJAK SALAD:

Toss in the other ingredients and mix well. Feel free to add other fruit that you like such as guava, water apple (jambu ayer) and apple. Garnish with a sprinkle of crushed peanuts and serve.