Chinese Rojak

Name: Chinese Rojak
Yield: Serves 4
Cuisine: Chinese
Ingredients: Shavings of torch ginger bud; 1 green apple, peeled and cored; 1 cucumber; ½ calamansi lime zest, finely sliced; 40 g (1⅓ oz) bean sprouts, trimmed and blanched; 1 bangkwang (yam bean), peeled; 1 Tbsp minced red chillies (optional); 1 tau pok (fried tofu puff), toasted; 2 you tiao (fried Chinese crullers), toasted; 2 Tbsp tamarind paste, mixed with 3 Tbsp hot water; 1 small pineapple, peeled; 2 Tbsp toasted ground peanuts; 3 Tbsp haeko (black prawn paste); 4 Tbsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Chinese rojak is a wonderful mix of sweet and sour flavours and the crisp and juicy textures of the fruits and vegetables. The prawn paste, when mixed with the dish, makes it oh so yummy!

Ingredients

1 cucumber
1 bangkwang (yam bean), peeled
1 green apple, peeled and cored

Asia
China
Singapore
Fish course
Pescatarian
Gluten-free
South East Asia
Street Food

Method

In a large mixing bowl, combine all ingredients for rojak sauce and mix well.
Add 10 bite-size wedges of each of these ingredient to bowl: cucumber, bangkwang, apple and pineapple.
Add a handful of bean sprouts.
Cut you tiao into thick slices and add to bowl.
Cut tau pok into bite-size pieces and add to bowl.</