Rojak (Fruit and Vegetable Salad)

Name: Rojak (Fruit and Vegetable Salad)
Yield: 4
Cuisine: Singapore
Ingredients: Pineapple, cubed — 200 g (7 oz); Cucumber, cubed — 1; Jicama, peeled and cubed — 200 g (7 oz); Bean sprouts — 100 g (3.5 oz); Youtiao (fried dough sticks), sliced — 100 g (3.5 oz); Black prawn paste (hae ko) — 3 tbsp; Tamarind pulp, mixed with 3 tbsp warm water and strained — 2 tbsp; Sugar — 2 tbsp; Lime juice — 1 tbsp; Red chilli, finely chopped — 1; Crushed roasted peanuts — 3 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Pineapple, cubed — 200 g (7 oz)
Cucumber, cubed — 1
Jicama, peeled and cubed — 200 g (7 oz)
Bean sprouts — 100 g (3.5 oz)
Youtiao (fried dough sticks), sliced — 100 g (3.5 oz)
Black prawn paste (hae ko) — 3 tbsp
Tamarind pulp, mixed with 3 tbsp warm water and strained — 2 tbsp
Sugar — 2 tbsp
Lime juice — 1 tbsp
Red chilli, finely chopped — 1
Crushed roasted peanuts — 3 tbsp

Method

Combine the pineapple, cucumber, jicama, bean sprouts and youtiao in a large mixing bowl.
Whisk together the prawn paste, tamarind water, sugar, lime juice and chopped chilli to make the dressing.
Pour the dressing over the fruit and vegetable mixture and toss thoroughly to coat everything evenly.
Adjust seasoning with more lime juice or sugar to balance the sweet, sour and savoury notes.
Transfer to a serving plate and scatter generously with crushed peanuts before serving.

Introduction: Rojak, meaning 'mixture' in Malay, is a distinctly Singaporean salad combining crisp fruits and vegetables like pineapple, cucumber and jicama with dough fritters and bean sprouts, tossed in a pungent, sweet-spicy shrimp paste dressing.

Cultural Background: Rojak, meaning 'mixture' in Malay, is a distinctly Singaporean salad combining crisp fruits and vegetables like pineapple, cucumber and jicama with dough fritters and bean sprouts, tossed in a pungent, sweet-spicy shrimp paste dressing. A true melting-pot dish, it reflects the island's multicultural food heritage and is loved for its bold contrast of textures and flavours.

Tips: Toss the salad just before serving so the youtiao stays pleasantly crisp rather than soggy. Balance the dressing carefully, tasting as you go, since prawn paste brands vary in saltiness and sweetness.

Variations: Add slices of green mango or starfruit for extra tartness and crunch. Use tofu puffs alongside or instead of youtiao for a different textural contrast. Use a vegetarian sweet sauce in place of the prawn paste, adjusting seasoning with soy sauce and a little extra tamarind, for a vegetarian version.

Storage: Best eaten immediately; components can be prepped and refrigerated separately for up to 1 day, but should be dressed just before serving.

Reheating: Not applicable; this is a cold salad.

Nutrition: Approx. 220 kcal, 6g protein, 30g carbs, 9g fat, 4g fibre per serving.

FAQs:

Q: What is hae ko?

A: Hae ko is a thick, dark, fermented prawn paste used as the backbone of rojak dressing, giving it a distinctive savoury-sweet depth.

Q: Can I make rojak less spicy?

A: Yes, reduce or omit the chopped chilli, and the dish will still retain its characteristic sweet and tangy flavour.