Fruit and Vegetable Rojak

Name: Fruit and Vegetable Rojak
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 1 small lime (limau kasturi), thinly sliced; 1 bangkuang (jicama) (500 g/1 lb), peeled and sliced; 2 cups (150 g) bean sprouts, rinsed and blanched in boiling water; 1 small cucumber, sliced; 250 g (8 oz) kangkung (water spinach), washed well, tough bottom of stems discarded, tender stems and leaves blanched in boiling water and drained; 2 chili padi (bird’s-eye chillies), deseeded and sliced (optional); 3-5 red finger-length chillies, deseeded and sliced; 3 tablespoons hay koh (fermented prawn sauce); 2 heaped tablespoons tamarind pulp mashed with ½ cup (125 ml) warm water, squeezed and strained to obtain juice; 2-3 tablespoons shaved palm sugar; ½ teaspoon salt; 4 cakes deep-fried tofu or aburage (about 50 g/2 oz), cubed; 1 wild ginger bud, very thinly sliced (optional); Roasted peanuts, coarsely crushed, to garnish (optional); 2 Chinese crullers, cut into 6-8 pieces (optional, see note); ½ teaspoon belachan (dried prawn paste), roasted; 1 cup (100 g) roasted unsalted peanuts, skins removed, or 10 heaped tablespoons crunchy peanut butter; ¼ fresh pineapple (about 250 g/8 oz), sliced into small chunks; 1 unripe mango (about 200 g/7 oz), peeled, pitted and sliced

Salad with Spicy Peanut Sauce

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

An unusual salad of tropical fruits and raw vegetables drenched in a pungent peanut sauce. Hay koh (fermented prawn sauce), sometimes referred to by its Indonesian name, petis, makes all the difference to this dish.

Ingredients

1 unripe mango (about 200 g/7 oz), peeled, pitted and sliced
¼

Asia
Singapore
Fish course
Salad
Pescatarian
Street Food
South East Asia

Method

To make the Peanut Rojak Sauce, grind all the ingredients in a mortar or blender until fine and set aside.
Place the prepared mango, pineapple and lime in a mixing bowl, add a little Peanut Rojak Sauce and mix well. Then add the bangkuang, kangkung, cucumber, bean sprouts and a little more Sauce, and mix well again. Repeat with the tofu, crullers and gin