Rojak — Print Recipe — The Culinary Codex

A riotous salad of tropical fruits, vegetables, and fried dough fritters tossed in a thick, dark, sticky-sweet shrimp paste dressing and topped with crushed roasted peanuts.

Ingredients

1 small pineapple, cubed
1 green mango, julienned
1 jicama (bangkuang), julienned
1 cucumber, sliced
100g bean sprouts, blanched
2 you tiao (fried dough sticks), sliced
100g firm tofu puffs (tau pok), halved
Dressing: 3 tbsp hae ko (dark shrimp paste), 2 tbsp sugar, 2 tbsp lime juice, 1 tbsp chili paste, 2 tbsp water
100g roasted peanuts, coarsely crushed
Torch ginger flower (bunga kantan), sliced (optional)

Instructions

1 Prepare all fruits and vegetables: cube pineapple, julienne mango and jicama, slice cucumber, blanch bean sprouts.
2 Slice you tiao into bite-size pieces. Halve tofu puffs.
3 Make dressing by mixing hae ko, sugar, lime juice, chili paste, and water until smooth and thick.
4 Combine all fruits, vegetables, you tiao, and tofu puffs in a large bowl.
5 Pour the dressing over and toss thoroughly until everything is coated in the dark, glossy sauce.
6 Top with crushed peanuts and sliced torch ginger flower. Serve immediately.

Did You Know?

The word "rojak" has entered Singaporean slang to mean "a wild mixture" — reflecting Singapore's own multicultural identity.