"Rojak" is a Malay term for mixture, and, Malaysia, with its multi-ethnic society, used this word as a colloquial expression for this eclectic mix. This salad uses various fresh fruits and vegetables, of which pineapple, jicama and cucumber are a must. The rich flavor comes from the special, spicy, sweet sticky, peanut laden sauce and the fruits of various textures and colors truly represent Malaysia. To bring this dish to another level, add some crispy crackers or chinese yau char kway. I did not either, so i added some corn chips and it went well.
Ingredients:
Ingredients:
Pineapple - cut into big chunks
Jicama - cut into big chunks
Cucumber - cut into big chunks
Grannysmith Apples - peeled, cored and cut into big chunks
Blanched Bean sprouts (optional)
Blanched Kangkung(water convolvulus(optional)
Corn Tortilla Chips
Sauce:
2 tbsp Hae Koh/Dark Prawn Paste/Petis Udang
(see pic)
(see pic)1 tbsp roasted belacan
2 - 3 tbsp sugar
3 tbsp thick tamarind juice
1 - 2 tbsp sambal olek (more if you like extra spicy)
1/2 cup hoisin sauce
1 cup chopped roasted peanuts
2 tbsp roasted sesame seeds
Method:
Method:
In a large mixing bowl, put in hae koh, roasted belacan and sugar and mix well to combine.
Add in sugar and the rest of the sauce ingredients. Stir to mix well, adjust taste.
Add the fruits and vegetables and toss.
Top with chopped roasted peanuts and roasted seame seeds.
Serve immediately with corn tortilla chips/crispy crackers.
Like any salad, this dish does not keep, it has to be served immediately. If leave to sit too long, the fruit and vegetable juices will dilute the sauce and it will not be good eats.
Serves
9 comments:
Looks interesting with good flavor blasting from the caramel. I am not familiar with Hae Koh, can you please tell what it is and where can it be purchased. Many thanks.
Haven't seen and eaten this before...so this can be served as a dessert? Nice sea shell dish....
Ube
i have editted the post and added the pic of a bottle of Hae ko and you can read about hae ko from Wiki under Shrimp paste
This is a superb dish. Don't forget to try it if you ever visit Malaysia. My favorites are at Gurney Drive, Penang and at Ipoh Yong Tau Foo, Jalan Ipoh, KL.
This looks really interesting, lily. It also seems easy to do. Thank you.
hi Aunty Lily...
I am Jenny.. the one who has just asked you about Jicama... U are so right.. I am craving for Rojak...using Jicama...bt unfortunately it seems I cant find it here in Germany...
Hi Lily! I love your blog - it's pretty amazing! Thanks so much for sharing!
My favourite part of rojak is actually the keropok - so much so that I always ask for extra keropok. In fact, I could even eat just the keropok with rojak sauce alone! It's just not the same with tortilla chips or normal prawn crackers.
I can't find a recipe for the rojak keropok anywhere... Can you help? Even if it's a guesstimate?
Thanks once again for sharing!
arien
my daughter loves that cracker too and i must find the recipe. I have not eaten that for so long and i hope i can remember how it should be. I hope someone can help.
Hi Aunty Lily,
By adding maltose will make the sauce thicker and will not be watery when fruits are added.
Shirlynn
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