The Singapore rojak is a crisp, savoury fruit salad. Usually cucumber, bean sprouts, pineapple, turnips, green mango, yu tiao (crispy Chinese crullers) and tau pok (crispy fried bean curd puff) are mixed in this salad. A dressing made from prawn paste, tamarind sauce, sugar and chili paste is added to the mix, then garnished with crushed peanuts.
The dish is eaten with bamboo skewers; you pick up the pieces one by one and pop them in your mouth. The medley of flavours in rojak is exquisite - a combination of savoury, sweet, and sour with the delightful crunch.
|shrimp or prawn paste|
For the dressing:
2 tbs of prawn paste
2 tbs of tamarind sauce (tamarind paste mixed in water)
2 tbs of sugar
half teaspoon of chili paste
half a teaspoon of belacan powder (optional)
The usual ingredients for the salad are:
cucumber or zucchini
|belacan or dried shrimp paste|
crispy tau pok (roasted fried bean curd puff)
turnip (jicama or yam bean)
blanched bean sprouts (optional)
4 tablespoons of crushed peanuts.
In a large mixing bowl, toss the ingredients for the dressing.
Stir and mix them well.
Cut the salad ingredients into bite size and toss them into the bowl.
Top with the crushed peanuts and serve.
Note: Adding shreds of torch ginger bud (bunga kantan) would give the dish additional kick.
|torch ginger bud|
5 minute video, rojak Indonesia style, in Indoensian
You will love this Singapore Indian Rojak, 3 minute video