Chinese Rojak
By: Quay Po Cooks
Published: Monday, January 10, 2011 - 2:09am

Ingredients




100 grams pineapple (rind removed)
100 grams yam bean (peeled)
100 grams green mangoes
100 grams young papaya
100 grams cucumber
50 grams bean curd puffs
50 grams dough fritters
1 teaspoon red ginger plant bud (bunga siantan- shredded)
150 grams roasted peanuts (ground)
50 grams bean sprouts (scalded)
Sauce:
4 tablespoons prawn paste
1 1/2 tablespoons lime juice
1/2 tablespoon lime rind
5 tablespoons sugar
some fresh chilies (ground finely)

Preparation

1 Cut pineapple, yam bean, cucumber, green mangoes, young papaya, guava, bean curd puffs and dough fritters into pieces. Mix red ginger plant bud,  3/4 of the ground peanuts and all Sauce ingredients in large bowl. Add pineapple, yam bean, cucumber, green mangoes, young papaya, bean curd puffs and bean sprouts. Toss and mix well till ingredients are well-coated with sauce. Transfer to serving dish. Top with dough fritters and remaining ground peanuts and serve.

About


Rojak is just tossed salad of various fruits with belacan (prawn paste) dark sauce.  Different ethnic groups have different versions of "Rojak". The Chinese "Rojak" are mixture of cut up pineapple, cucumbers, guava, unripe papaya, green mangoes, bean sprouts and “youtiao” (dough fritters), and toss them with a sauce made of chilli, tamarind, lime and lime peel, and a prawn paste topped with lots of roasted ground peanuts is my favorite. The Malay version is about the same except that it contains tempeh (a patty made from cooked, fermented soya beans) and tahu goreng (fried bean curd). With Indian rojak, you usually choose which specific ingredients they would like.  These ingredients might include boiled diced potatoes, hard- boiled eggs, fried bean curd, vadai (fried dough with a chilli or prawn embedded in it) and fried squid, all served with a sweet chilli sauce.