Name: Penang Rojak (Rojak Pulau Pinang)
Cuisine: Malaysian
Ingredients: Tamarind juice 125 ml (4 fl oz / ½ cup), squeezed from 2 Tbsp of tamarind and 125 ml (4 fl oz / ½ cup) water and strained; Dried prawn (shrimp) paste (belacan) 1-cm (½-in), toasted; Peanuts 5 Tbsp, toasted + more for topping; White sesame seeds 1 Tbsp, toasted + more to sprinkle over; Salt ⅓ tsp; Black prawn (shrimp) paste (hae ko) 3–4 Tbsp; Semi-ripe papaya ½, peeled and cut into bite-size pieces; Young mangoes 2, peeled and cut into bite-size pieces; Brown sugar 3 Tbsp; Rose apples (jambu air) 4, cut into bite-size pieces; Cucumbers 4, cut into bite-size pieces; Yam bean 1, peleed and cut into bite-size pieces

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Young mangoes 2, peeled and cut into bite-size pieces
Rose apples (jambu air) 4, cut into bite-size pieces

Method

Combine ingredients for sauce in a bowl and stir well to combine.
Place all the fruit in a salad bowl. Pour sauce over and toss the fruit with the sauce thoroughly.
Sprinkle over with more peanuts and sesame seeds on top just before serving. Serve immediately after sauce has been mixed or sauce will become watery.