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Rojak is a fruit and vegetable salad dish which is very popular in Singapore.

 

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

 

Singapore Rojak Ingredients:

• 1/2 cucumber, sliced
• 1 small bangkuang, peeled, quartered and cut into thick slices 200 g (7 oz) kangkung, cut into lengths and blanched in boiling water for 1 minute
• 1 square firm tofu or tau kwa (pressed tofu), shallow-fried until golden brown, then sliced into 8 pieces
• 60 g (11/4 cups) bean sprouts, blanched for 10 seconds, rinsed and drained
• 2 slices pineapple, cubed

• 1 unripe green mango, peeled and sliced
• 1-2 yu tiao (Chinese crullers), cut into 6-8 pieces(optional)
• 1 wild ginger bud, sliced (optional)

Sauce

• 2-3 large red finger-length chillies, deseeded and sliced 1 tablespoon shaved gula melaka (palm sugar) or brown sugar
• 1 teaspoon belachan (dried shrimp paste), toasted
• 2 tablespoons tamarind pulp, soaked in 125 ml (1/2 cup) water, squeezed and strained to obtain juice
• 1 tablespoon hay koh (black prawn paste) 1/2 teaspoon salt
• 75 g (1/2 cup) raw peanuts, dry-roasted and coarsely crushed in a blender or pounder

Singapore Rojak Cooking Instructions:

• To make the Sauce, grind the chillies, gula melaka and belachan, tamarind juice, hay koh, and salt to a smooth paste in a blender.
  

• Transfer to a bowl, add the peanuts, stir and set aside.
  

• Place the rest of the ingredients into a serving dish.
  

• Drizzle the Sauce on top and toss to mix.

• Serve immediately.

Tags: salad

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