Ingredients

  • Serves 6 people
  • 150 g locak turnip (jicama or mang kuang)

  • 150 g cucumber

  • 80 g under ripe pineapple

  • 80 g green mango

  • 100 g jambu

  • 1 pair you tiao (Chinese dough fritters), toasted till crisp

  • 4 pieces tau pok (beancurd puffs), toasted till crisp

  • sauce dressing : 

    90 g fermented prawn paste (6 tbsp)

  • 60 g tamarind paste (4 tbsp)  - mixed with 3 tbsp hot water and drained, seeds picked out and discarded –orchid brand

  • Peel of ½ calamansi lime (finely minced)

  • 1 tbsp torch ginger bud - rojak flower (finely minced)

  • 4 tbsp sugar

  • 1 tbsp chili powder (or to taste)

  • ½ cup toasted peanuts (80 g) coarsely grounded

Rojak
Recipe Courtesy of
Asian Food Network

Rojak

Ever heard of a fruit platter that is vastly unhealthy (and thus really tasty) for you? Enter the Chinese Rojak –a salad concocted in Singapore that is both sweet and savoury, an ensemble of fruits, fried dough fritters and fried beancurd tossed in a dressing made of shrimp paste, tamarind, sugars and peanuts. Eat it like a local and throw in some chopped chili padi in that sauce!
  • 20 min
  • 5 min
  • 5 min
  • 3 steps
  • 14 Ingredients
  • 3 steps
  • 14 Ingredients
  • 20 min
  • 5 min
  • 5 min

Instructions

  1. Make rojak sauce

    • Thoroughly mix all sauce ingredients except peanuts.  When sugar is melted, add all of the ground peanuts except 2 tbsp and stir till evenly mixed.


  2. Cut the salad

    • Cut the turnip, pineapple, cucumber, mango, jambu, toasted you tiao and toasted tau pok into bite size chunks.


  3. Mix the salad

    • Toss everything, adding dough fritters and beancurd puffs towards the end so that they don’t turn soggy.  


Garnish and Serve!

Plate and sprinkle with remaining peanuts.  Serve immediately.

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Ingredients
  • Serves 6 people
  • 150 g locak turnip (jicama or mang kuang)

  • 150 g cucumber

  • 80 g under ripe pineapple

  • 80 g green mango

  • 100 g jambu

  • 1 pair you tiao (Chinese dough fritters), toasted till crisp

  • 4 pieces tau pok (beancurd puffs), toasted till crisp

  • sauce dressing : 

    90 g fermented prawn paste (6 tbsp)

  • 60 g tamarind paste (4 tbsp)  - mixed with 3 tbsp hot water and drained, seeds picked out and discarded –orchid brand

  • Peel of ½ calamansi lime (finely minced)

  • 1 tbsp torch ginger bud - rojak flower (finely minced)

  • 4 tbsp sugar

  • 1 tbsp chili powder (or to taste)

  • ½ cup toasted peanuts (80 g) coarsely grounded

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