Rojak
A Malaysian fruit and vegetable salad of pineapple, cucumber and jicama in a sticky tamarind and shrimp paste sauce, topped with crushed peanuts.
Photograph credit: Fruit Rojak by Banej · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
What to Put on the Table With Rojak
- Satay
- Iced lime juice
- Fried fritters
- Steamed rice
Making Rojak, Step by Step
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Toast the shrimp paste in a dry pan for 1 minute until fragrant.
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Mash the paste with the tamarind, palm sugar, chilli and water in a bowl into a thick, sticky sauce.
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Toss the pineapple, cucumber, jicama and apple with the sauce just before serving.
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Scatter with the peanuts and serve at once.
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Notes From the Method
Choose fruit that is firm, not ripe and soft.
Dress the salad at the last minute so it stays crisp.
Adjust the sugar and tamarind to balance sweet and sour.
Changing the Recipe
- Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
Keeping What's Left
Best eaten at once. The sauce keeps for 3 days in the fridge.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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