Rojak

Ingredients

Dressing

1-2 tsp fresh red chilli – ground with mortar and pestle. Can be long or small chilli depending on heat preference
1 tbsp belacan – roasted in foil for about 20 minutes
2-3 tbsp palm sugar – sweeten to taste
2 tbsp Shrimp paste – note this is not belacan- this paste comes in a jar and can be purchased from most Asian grocery stores. It has a viscous consistency
2 tbsp tamarind (reconstituted)
Juice from ½ a lemon

Salad

½ cup yam bean thinly sliced
1 cup green mango sliced lengthways.
½ cup cucumber roughly sliced
1 cup bean sprouts – blanched in boiling water for about 10 secs
1 cup kangkung – blanched in boiling water for about 10 secs
½ cup pineapple chopped
2 large pieces fried tofu cut into bite sized pieces- available in Asian stores *
1 crispy crullers (yu char kway) cut into bite sized pieces*
½ cup roughly ground peanuts

* placing these under a griller or in a hot oven for a few minutes will crisp them up

Directions

Combine all ingredients for the dressing and mix well to create a thick consistency.

Add remaining ingredients and stir through making sure all pieces are coated in the dressing.

Traditionally, rojak is served with bamboo skewers to pick up pieces.