"Rojak" is a Malay term for mixture, and, Malaysia, with its multi-ethnic society, used this word as a colloquial expression for this eclectic mix. This salad uses various fresh fruits and vegetables, of which pineapple, jicama and cucumber are a must. The rich flavor comes from the special, spicy, sweet sticky, peanut laden sauce and the fruits of various textures and colors truly represent Malaysia. To bring this dish to another level, add some crispy crackers or chinese yau char kway. I did not either, so i added some corn chips and it went well.
Ingredients:
Ingredients:
Pineapple - cut into big chunks
Jicama - cut into big chunks
Cucumber - cut into big chunks
Grannysmith Apples - peeled, cored and cut into big chunks
Blanched Bean sprouts (optional)
Blanched Kangkung(water convolvulus(optional)
Corn Tortilla Chips
Sauce:
2 tbsp Hae Koh/Dark Prawn Paste/Petis Udang
(see pic)
(see pic)1 tbsp roasted belacan
2 - 3 tbsp sugar
3 tbsp thick tamarind juice
1 - 2 tbsp sambal olek (more if you like extra spicy)
1/2 cup hoisin sauce
1 cup chopped roasted peanuts
2 tbsp roasted sesame seeds
Method:
Method:
In a large mixing bowl, put in hae koh, roasted belacan and sugar and mix well to combine.
Add in sugar and the rest of the sauce ingredients. Stir to mix well, adjust taste.
Add the fruits and vegetables and toss.
Top with chopped roasted peanuts and roasted seame seeds.
Serve immediately with corn tortilla chips/crispy crackers.
Like any salad, this dish does not keep, it has to be served immediately. If leave to sit too long, the fruit and vegetable juices will dilute the sauce and it will not be good eats.
Serves
Source URL: https://itistheforkhead.blogspot.com/2009/06/rojakfruit-salad.html
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