The term Rojak simply means “eclectic mix” in Bahasa Malaysia. And that is exactly what you get in this dish!
Just looking at the rojak recipe ingredient list is mind boggling and you wouldn’t be alone thinking “You can’t have all of that on one plate!?” Just trust me and try it! The variety of tastes, aromas and textures is what makes Rojak so popular.
What you get is flavor diversity that matches the cultural diversity and influence of the Malay Peninsula and of Singapore. Rojak seems to be able to bring together disparate individual items, all with strong flavors, and magically transform them into a harmoniously tasty blend.
The Origins Of The Rojak Recipe
This rojak recipe is a local Malay or Singaporean salad of mixed vegetables and fruits. Sounding healthy huh? Just wait!
Then to the salad we add dough fritters, oh yes! And then that is covered in a heavenly rich, thick, sticky brown shrimp sauce and, in true Malay style, garnished with even more chopped peanuts and fine slices of fragrant ginger flower.
As with most street foods and hawker favorites, there is much good natured banter about which region produces the best Rojak, and don’t get the locals started on where it originated. Trust me everyone knows the best area or even the best street where you can visit to get the real Rojak experience!
However many disagreements there may be about where to get the best rojak recipe there is one uniting feature that absolutely everyone agrees on, and that is that the mark of a truly good rojak is the sauce. Get the sauce right and you experience rojak heaven! The sauce is made from fermented prawn paste, sugar, lime and chili paste. It sounds terrible, it tastes terrific!!
The Rojak Song
The sauce is the stuff of legends. But wait until the hawker starts to put it all together. There is something about this dish that makes people happy. You can spot the rojak street vendor a mile away, they’ll be the one entertaining the crowds, tossing ingredients like cocktail bottles and offering theatrics whenever possible, especially when mixing!
Don’t try to ignore them, they’ll spot you and you’ll be dragged up on your feet and soon singing the rojak song. Its simple enough, its rojak, rojak, rojak uttered over and over again! But the fun seeps into your skin, so much so that you will find yourself singing “Rojak”, “Rojak” for days after! And once this display subsides you know the sauce is ready and all the other ingredients will be added and thoroughly mixed.
Rojak Recipe Ingredients
The list of ingredients is massive. The rule tends to be you can almost add anything as long as its fried or a fruit. Tried and tested favorites include blanched kang kung (water spinach), beansprouts, cucumber, Chinese turnip, and tangy tasty fruits like sliced pineapple, green mango or jambu (unripe rose apples). Then the fried usually consisting of prawn crackers, fried dough and fried tofu.
All of the above is dependent on your taste buds. Finally we get to the only absolute must, and essential ingredient, the rojak sauce!
You will be handed a plate that is ooeey and gooey, dark and sticky and probably does not look appealing at all. But take one bite… I guarantee it… That dish will be devoured and you will want to lick the sauce of the plate! It is that good! Please try! You can thank me later!
Hawkers Favorite Rojak Recipe!
ROJAK Buah- Favored Food Stall Feast
4
people30
minutes20
minutes200
kcal12
people50
minutesThe term Rojak simply means “eclectic mix” in Bahasa Malaysia. And that is exactly what you get in this dish! Every flavor matches the cultural diversity and influence of the Malay Peninsula and of Singapore. Rojak seems to be able to bring together disparate individual items, all with strong flavors, and magically transform them into a harmoniously tasty blend.
But take one bite… I guarantee that dish is devoured and you want to lick the sauce off the plate! And you will sing "Rojak, Rojak, Rojak" all the way home. It is that good! Please try! Enjoy!
Keep the screen of your device on
Ingredients
- For The Salad
3 3 jambu ayer (red or green rose apples)
1 1 guava (firm)
1/2 1/2 pineapple
1 1 green mango
1 1 pear
1 1 cucumber
1 200 bangkwang (sweet turnip or jicama)
6 6 bunga siantan (pink ginger flowers)
1 1 yew char kway fritter
1 1 cilantro, cut into short lengths
- Rojak Sauce Ingredients
2 cups 292 g toasted peanuts
2 tbsp 2 tbsp tamarind pulp
6 tbsp 6 tbsp palm sugar
4 tbsp 4 tbsp hay ko (thick black shrimp paste)
4 tbsp 4 tbsp water
1.5 tbsp 1 1/2 tbsp chili paste
3 3 bunga siantan (pink ginger flowers)
4 4 limau kesturi (calamansi)
Directions
- Start by preparing your fruits. Wash them all, and peel those that need it. The key is to cut them into roughly the same-sized wedges. Place them in a bowl, covered with a damp, clean cloth and chill them in fridge until needed. Toast the yew char kway fritter and leave uncovered (to maintain its crisp).
- Add the 4 tbsp of water to a mug or glass cup. Use hot, but not boiling water. Then add the tamarind pulp to the water and let soak for 5 to 10 minutes. After this time squeeze as much remaining pulp into the tamarind water. Discard the stones and any fibrous shell. You should have a thick extraction of tamarind juice which is a great flavorful base for your sauce.
- Mix the hay ko (fermented shrimp paste) into the tamarind water and stir until you achieve a fine, even paste. Add the sugar and stir until no sugar grains remain. Then add the chili paste to suit your taste.
- If using fresh ginger flowers slice them finely, if using the dried variety use them as they are (see below). Add the ginger flower to the sauce and and mix gently. Now you need to grind your roasted peanuts. You want to ensure the peanuts are finely ground but are still recognizable as peanut chunks. You don’t want peanut dust (see the image below). Add half of the peanuts to the sauce along with the calamansi lime juice.
- To assemble you can serve the fruits on a platter with the sauce in its own separate dish. However the traditional, and in my opinion, tastier way is to serve them already mixed. Pour the sauce over the fruits and mix until each piece of fruit is coated. Take the yew char kway fritter you toasted earlier and chop into rough chunks. Add some of the fritter to each serving and sprinkle with the remaining peanuts, finely coriander leaves and some more of the sliced ginger flowers. Serve immediately.Loading gallery media…
Equipment
Recipe Video
Notes
- You can choose any fruits that you like for this dish, however the best are those that are firm and have a crunch!
- Add extra chili for a spicy kick!
- For additional texture and delicious taste sprinkle crushed prawn crackers
- The recipe is much tastier with calamansi lime, so do all you can to find it. However you can replace with normal lime juice if needed.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 1
- Calories: 200kcal
- Fat: 1g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 180mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 30g
- Protein: 3g
- Vitamin A: 200IU
- Vitamin C: 30mg
- Calcium: 30mg
- Iron: 0.7mg
- Vitamin D: 0mg
- Vitamin E: 0.5mg
- Vitamin K: 5mg
- Thiamin: 0.1mg
- Riboflavin: 0.1mg
- Niacin: 1mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0mg
- Folate: 20mg
- Biotin: 0mg
- Pantothenic Acid: 0.5mg
- Phosphorus: 40mg
- Iodine: 0mg
- Magnesium: 15mg
- Zinc: 0.2mg
- Selenium: 1mg
- Copper: 0.1mg
- Manganese: 0.2mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 10mg
Did you make this recipe? We’d love to see it!
Tag @healthynatured on Instagram and add the hashtag#asiaflavor
Like this recipe?
Follow @healthynatured on Pinterest
Join us on Facebook!
Follow Taste of Asia Flavor on Facebook
Rojak Combinations and FAQ
Street food lovers will undoubtedly fall for the irresistible charm of Rojak, a harmonious blend of flavors and textures. This Southeast Asian delight is a medley of fresh fruits and vegetables, tossed in a mouthwatering sauce that hits all the right notes.
For a tantalizing twist, try the Penang-style rojak, which boasts a rich shrimp paste sauce and a generous sprinkle of crushed peanuts. Alternatively, the Singaporean version adds a punch with its tangy tamarind dressing. Whichever variation you choose, this delightful concoction is sure to transport your taste buds to the bustling streets of Asia.
