Sweet medley of fruits and vegetables
This is a simple yet fun dish to make and guaranteed to be a crowd-pleaser.
Invest in an authentic rojak mixing bowl for that touch of authenticity.
Don't skimp on the rojak sauce.
Prawn paste is the anchor ingredient of this dish. I prefer those produced in Penang as they are thicker and the darker shade is also more attractive.
Prepare your own crushed peanuts. You can buy skinned raw peanuts and dry-fry them in a wok over medium-low heat. Stir-fry continuously to prevent them from burning.
Once cooled, crush them using a mortar and pestle. Don't use the food processor as it makes the peanuts too fine.
The portions given here are just a guide. You can always decide on what ingredients you want to use and their quantities - the best part about making your own rojak.
- 4 tbsp prawn paste
- 2 tbsp sugar
- Pinch of salt
- 2 tbsp tamarind pulp
- 4 tbsp water
- Dried chilli paste
- 4 tbsp crushed peanuts
- 1/3 green mango, use a peeler to create slices
- 1 large slice of pineapple, cut into bite-sized pieces
- 1/3 bang kwang (yam bean), use a peeler to create slices
- 1 cucumber, cut into bite-sized pieces
- 1 you tiao (fried dough stick)
- 1 tau pok (fried beancurd puffs)
- 1 jambu (water apple), cut into cubes
- 100g kang kong
- 100g beansprouts
- 100g cooked jellyfish
- 1 century egg, cut into small pieces
- 1 torch ginger bulb
1. Mix tamarind pulp with water. Strain and reserve the the tamarind juice.
2. Boil the kang kong for three minutes. (A)
3. Boil the beansprouts for three minutes. Strain and set aside.
4. Toast the you tiao and tau pok until crispy. Cut the you tiao into 3cm pieces. Cut the tau pok into small pieces.
5. In the rojak bowl (or a big bowl), mix the prawn paste, sugar, salt and 1 tbsp of tamarind juice. (B)
6. Add the chilli paste and mix well.
7. Add some slices of the torch ginger bulb.
8. Add the kang kong and beansprouts. Mix well.
10. Add the you tiao, tau pok, bang kwang, cucumber and jelly fish. Mix well. (C)
11. Add the rest of the ingredients and mix well.
12. Top with century egg. 13. Garnish with crushed peanuts.