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.
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| 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
pineapple
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| 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.
Method:
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.
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| green mango |
Top with the crushed peanuts and serve.
Note: Adding shreds of torch ginger bud (bunga kantan) would give the dish additional kick.
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| tau pok |
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| pineapple |
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| torch ginger bud |
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| yu tiao |
5 minute video, rojak Indonesia style, in Indoensian
You will love this Singapore Indian Rojak, 3 minute video
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