Malaysian Rojak
Sweet, spicy and tangy fruit and vegetable salad with peanut sauce
Ingredients
Instructions
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Prepare the fruits and vegetablesWash, peel and cut all the fruits and vegetables (cucumber, green mango, pineapple, jicama, and green apple) into bite-sized pieces. Place them in a colander to drain excess moisture, then transfer to a large mixing bowl.
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Make the rojak sauceIn a small saucepan over low heat, combine the toasted shrimp paste, tamarind juice, palm sugar, dark soy sauce, and chopped chilies. Stir continuously until the palm sugar dissolves completely and the sauce thickens slightly, about 3-4 minutes. Remove from heat and let it cool.
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Add protein componentsAdd the quartered fried tofu puffs and blanched bean sprouts to the bowl with the fruits and vegetables. Toss gently to combine all ingredients evenly.
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Combine with saucePour the cooled rojak sauce over the fruit and vegetable mixture. Toss gently but thoroughly to ensure all pieces are well coated with the sauce.
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Add the garnishesSprinkle the crushed roasted peanuts and toasted sesame seeds over the rojak. Reserve some for final garnish if desired.
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Serve immediatelyTransfer the rojak to a serving plate or individual bowls. Garnish with additional crushed peanuts and sesame seeds. Serve immediately while fresh and crunchy for the best texture and flavor.
Nutritional Information
380
Calories
per serving
12
Protein
g per serving
45
Carbohydrates
g per serving
18
Total Fat
g per serving
3
Saturated Fat
g per serving
8
Fiber
g per serving
28
Sugar
g per serving
850
Sodium
mg per serving
65
Vitamin C
mg per serving
2.5
Iron
mg per serving
Malaysian Rojak is Also Known As
Rojak Buah, Fruit Rojak, Pasembur, Mamak Rojak or Indian Rojak
