Recipes - Malaysian & Singaporean

Singapore Rojak
Singapore Rojak


Typically a fruit and vegetable salad tossed in sticky black sauce and chopped peanuts; the rojak varies depending on culture and ethnicity. The mark of a good rojak is in its sauce – finding the right balance of sweet, sour and spicy in the prawn paste, tamarind, sugar and chilli ratios. Did you know that the word 'rojak' is also used to describe ‘a mix’ or ‘a mess’ in colloquial Malay? The dish truly lives up to its name!
Cooking Time: < 15mins
Serves:2
Total time: < 15mins
Course: Salad
Cook Method: Toss
Cuisine: Malaysian & Singaporean









Ingredients:

1 cucumber (washed)
1 pineapple (peeled and trunk removed)
1 green mango (peeled)
2 green apples (peeled, optional)
½ jicama (peeled)
2 pieces of yu char kuay (Chinese dough fritters) sliced thinly and toasted in oven for 5 mins or until crispy
4 pieces of tau pok (fried beancurd) halved and toasted in oven for 5 mins
½ torch ginger flower (washed and finely sliced - optional)

Sauce

6 tbsp prawns paste
6 tbsp tamarind mix (3 tbsp tamarind pulp dissolved in 4 tbsp boiling water)
1½ tbsp white sugar
1 stalk of birds eye chilli (optional)
10 tbsp peanuts (toasted)
5 tbsp sesame seeds (toasted)




Steps:
  1. Cut vegetables and fruit into bite sized pieces. Set aside in a large bowl with the fritters and tau pok (fried beancurd).
  2. In a sauce bowl, pour in the prawns paste, tamarind mix, white sugar, birdseye chilli, 2 tbsp sesame seeds and 5 tbsp toasted peanuts and mix well.
  3. Combine your salad and sauce in a large bowl and toss to mix evenly.
  4. Scoop onto a serving plate, sprinkle more peanuts and sesame seeds on top, then you’re ready to serve.

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Singapore Rojak

Singapore Rojak

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Typically a fruit and vegetable salad tossed in sticky black sauce and chopped peanuts; the rojak varies depending on culture and ethnicity. The mark of a good rojak is in its sauce – finding the right balance of sweet, sour and spicy in the prawn paste, tamarind, sugar and chilli ratios. Did you know that the word 'rojak' is also used to describe ‘a mix’ or ‘a mess’ in colloquial Malay? The dish truly lives up to its name!

Cooking Time: < 15mins
Serves: 2
Total time: < 15mins
Course: Salad
Cook Method: Toss
Cuisine: Malaysian & Singaporean
Ingredients

1 cucumber (washed)
1 pineapple (peeled and trunk removed)
1 green mango (peeled)
2 green apples (peeled, optional)
½ jicama (peeled)
2 pieces of yu char kuay (Chinese dough fritters) sliced thinly and toasted in oven for 5 mins or until crispy
4 pieces of tau pok (fried beancurd) halved and toasted in oven for 5 mins
½ torch ginger flower (washed and finely sliced - optional)

Sauce

6 tbsp prawns paste
6 tbsp tamarind mix (3 tbsp tamarind pulp dissolved in 4 tbsp boiling water)
1½ tbsp white sugar
1 stalk of birds eye chilli (optional)
10 tbsp peanuts (toasted)
5 tbsp sesame seeds (toasted)

Instructions
  1. Cut vegetables and fruit into bite sized pieces. Set aside in a large bowl with the fritters and tau pok (fried beancurd).
  2. In a sauce bowl, pour in the prawns paste, tamarind mix, white sugar, birdseye chilli, 2 tbsp sesame seeds and 5 tbsp toasted peanuts and mix well.
  3. Combine your salad and sauce in a large bowl and toss to mix evenly.
  4. Scoop onto a serving plate, sprinkle more peanuts and sesame seeds on top, then you’re ready to serve.

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