Chinese Rojak

Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A descendant of Indonesian rujak, this sweet-savoury-tangy-pungent fruit and vegetable salad has now become a popular dish sold by Chinese food vendors all over Singapore. Some versions also include jambu (water apple), and cuttlefish (joo her) in the mixture. For this dish, the roasted peanuts must be absolutely fresh. It is best to roast and grind your own, as even slightly rancid peanuts can totally ruin a good rojak.