Making your own rojak is not only fun, but also gives you full control over what goes into it, so you can add more of the ingredients you like to eat. The key to nailing the recipe isn’t to stick to ingredients and measurements, but to ensure the savoury-sweet mix that’s quintessential to the local salad dish.
- 100 g bean sprouts
- 100 g kangkong
- 43 g sugar
- 1 bottle of prawn paste (230 g)
- 60 g tamarind paste
- 50 g plain chilli paste
- 1 torch ginger bulb
- 250 g bang kwang (jicama)
- 1 green mango (250 g, use ⅓)
- 1 water apple (125 g)
- 1 Japanese cucumber (180 g)
- 1 50 g pineapple, cut into bite-size pieces
- 2 pairs of you tiao (fried dough fritters, separated)
- 4 tau pok (60 g, fried beancurd puffs, square-shaped)
- 2 century eggs
- 100 g crushed peanuts
In a pot, bring 1 litre of water to a boil. Add ¼ tsp sugar.
Blanch the bean sprouts for 1 min. Remove the bean sprouts from the pot and plunge into iced water. Drain off excess water and set aside.
Blanch the kangkong for 1½ mins. Remove it from the pot and plunge it into iced water. Drain excess water and set aside.
Toast the you tiao and tau pok.
To prepare one plate of rojak, toast one pair of you tiao (separate before toasting) and one taupok.
In the rojak bowl, add 1½ tbsp of prawn paste, 2 tsps sugar, 1 tsp tamarind paste and 1 tsp chilli paste.
Using a fruit knife, slice four small pieces of lime peel into the bowl.
Using a strainer, squeeze the lime into the bowl. Discard the lime seeds.
Slice a little of the torch ginger bulb directly into the bowl. Mix well until the sugar is dissolved.
Add 25 g of bean sprouts and 25 g of kangkong. Mix well.
Slice some bang kwang, green mango, water apple and cucumber, and add to the bowl with some pineapple. Mix well.
Cut 1½ you tiao into 3 cm pieces. Add to the bowl.
Cut taupok into 9 pieces. Add to the bowl. Toss.
Cut half a century egg into small pieces and add to bowl. Mix well. Garnish with 2 tbsps of crushed peanut.
Text: Straits Times
Photo: Hedy Khoo