Chinese Rojak
Rojak sauce may be mixed with anything you like. Besides the ingredients listed below, other popular choices include green apples, blanched bean sprouts, blanched kangkong, buah kedongdong, cured jellyfish, cured squid, etc. The sauce keeps well in the fridge.
Ingredients
- 1 pair youtiao
- 4 pieces tau pok
- 150 g bangkuang wedges
- 150 g cucumber wedges
- 80 g underripe pineapple wedges
- 80 g green mango wedges
- 100 g jambu wedges
Rojak sauce – makes around 1 cup
- ½ cup peanuts
- 60 g tamarind paste
- 90 g fermented prawn paste
- ½ calamansi lime peel finely minced
- 1 tbsp torch ginger bud finely minced
- 4 tbsp sugar
- 1 tbsp chilli powder
Instructions
Make rojak sauce
- Roast peanuts in 180ºC oven till lightly brown. Remove peanuts from oven. Allow to cool down. Remove peel. Grind coarsely.½ cup peanuts
- Add 3 tbsp hot water to tamarind paste. Mix thoroughly. Drain and discard seeds.60 g tamarind paste
- Thoroughly mix tamarind water, prawn paste, lime peel, torch ginger bud, sugar, chilli powder till sugar melts. Add all ground peanuts except for 2 tbsp. Stir till evenly mixed. You should have 1 cup of sticky sauce that's as thick as peanut butter. Taste and if necessary add more sugar or chilli powder. Refrigerate till ready to use, covered tightly. Sauce may be stored for up to 1 month.90 g fermented prawn paste, ½ calamansi lime peel finely minced, 1 tbsp torch ginger bud finely minced, 4 tbsp sugar, 1 tbsp chilli powder
Assemble
- Just before serving, toast youtiao and tau pok in 180ºC oven till crisp. Cut bite-size.1 pair youtiao, 4 pieces tau pok
- Place veggies and fruits in a big bowl. Add three-quarters of rojak sauce. Toss thoroughly. Add more sauce if necessary. Add youtiao and tau pok. Toss again. Plate and sprinkle with remaining peanuts. Serve immediately.150 g bangkuang wedges