It comprises small pieces of fruit, vegetables, dried tofu, dough fritters and cured cuttlefish are cooked in a prawn paste sauce with crushed peanuts, to form a dish that is not only found in Singapore, but in Malaysia and Indonesia as well.
There are two types of rojak in Singapore;
Indian rojak (pasembor), which is an mixture of potatoes, eggs, bean curd and prawns fried in batter, served in with a sweet and spicy chili sauce,
and fruit rojak, which is made up of cucumber, pineapple, jicama, bean sprouts, tofu and chinese fritters.
The following is a simple recipe to make fruit rojak:
Ingredients include
- 2 cucumbers, peeled and cubed
- 100g peeled and cubed pineapple
- 100g bangkuang (jicama), cubed(tulip bulb)
- 2 pieces fried beancurd, sliced
- 100g bean sprouts
- 100g water spinach
- 100g jellyfish or preserved squid
- 1 tablespoon chopped ginger flower
- 1 deep-fried dough stick, sliced
- Dressing :
1 tablespoon tamarind pulp soaked in 2 tablespoons water
300g roasted peanuts, crushed
6 tablespoons black prawn paste
4 tablespoons sugar
3 tablespoons lime juice
1 tablespoon ground dried red chillies, fried in 1 teaspoon oil
Procedure:
Cut the cucumber, pineapple, bangkuang and bean curd into bite-sized pieces.
Blanch the bean sprouts and water spinach for 10 seconds, remove and drain.
Clean the jellyfish and cut into strips; peel and clean the squid and cut into pieces.
To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice.
Combine the tamarind juice with two thirds of the crushed peanuts and all other Dressing ingredients in a large salad bowl and mix well.
Add the vegetables and other ingredients and mix well. Garnish with the remaining peanuts and serve.
References:
http://en.wikipedia.org/wiki/Rojak
http://www.grouprecipes.com/45721/singapore-style-rojak.html
Posed by Hanyi Wong
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