Rojak — Print Recipe — The Culinary Codex

A wild, eclectic salad of crunchy fruits and vegetables — jicama, pineapple, cucumber, fried tofu, and dough fritters — drenched in a thick, dark, sweet-spicy shrimp paste dressing and showered with crushed peanuts.

Ingredients

1 jicama (bangkuang), julienned
1/2 pineapple, cubed
1 cucumber, cubed
1 green mango, julienned
4 pieces fried tofu (tauhu), cubed
4 pieces you tiao (fried dough fritters), sliced
100g bean sprouts, blanched
Dressing: 3 tbsp dark sweet shrimp paste (hae ko)
2 tbsp tamarind juice
2 tbsp sugar
1 red chili, minced
1 tbsp lime juice
100g roasted peanuts, crushed
Sesame seeds

Instructions

1 Prepare the dressing: mix dark shrimp paste (hae ko), tamarind juice, sugar, minced chili, and lime juice until smooth.
2 Cut all fruits and vegetables into bite-sized pieces. Slice fried tofu and you tiao.
3 Blanch bean sprouts briefly, then drain.
4 Combine all fruits, vegetables, tofu, you tiao, and bean sprouts in a large bowl.
5 Pour the dressing over and toss thoroughly until everything is well coated.
6 Transfer to a serving plate, shower with crushed peanuts and sesame seeds. Serve immediately.

Did You Know?

The word "rojak" has entered Malaysian English as slang meaning "a mix of everything" — Malaysians call their multicultural society "rojak nation" with pride.