This is the original recipe with credits to Bern’s aunty Margaret. (Thank you Auntie for the inspirations!) Rojak is usually a snack eaten at any time of the day. It’s a little sweet and sour with a little fishy spur at the end. I used to take it home from the stall after school hours to lift up my taste buds. There’s Indian rojak, Malay rojak, Penang rojak. Back home, we’ve been pretty particular about the cleanliness of the stalls. A bad rojak can give you a real bad stomach if not careful. Too bad I wasn’t able to get “eu char kuay” for this. Better planning for me, the next time round.
Part A – Sauce
- 2 tbsp *Hae Ko (petis udang or thick sweet black prawn paste)
- Tamarind juice – (4cmx8cm piece soaked in 100ml hot water until thick, then remove seeds)
- 80g Sugar
- 60g Gula Melaka
- Salt to taste
- 3 Garlic – crushed
- Dried Chillies (blend, or use chilly powder)
Part B – Main Items
- 1/2 Cucumber
- English Spinach (or kangkong, or long beans as a substitute) – 2x bundles
- Bean sprouts (optional)
- Tofu – brown/dried type – cut in pieces
- Eu Char Kway
- Handfull crushed Peanuts
- Bang-kwang (sweet turnip)- optionally if you’re creative, use nashi pears
- 3 slices fresh Pineapple, cubed (or from the can :-/)
- Assam fruit (Jambu, etc)
- 1 green mango, sliced
- Sesame seeds
Making the Rojak sauce:
As a substitution to the sweet black prawn paste sauce that can be bought in the Asian supermarkets, I made the sauce myself, and used instead of Part A:
2 tbsp. Hoisin sauce,
1tbsp black bean sauce,
2 tsp. belachan,
120g Gula Melaka,
1 Tbsp cornstarch (Mondamin)
3 dried red chillies, grinded
3 cloves garlic, crushed
1. In a pot, fry belachan, garlic, Hoisin sauce, until the mixture is thick. Add tamarind juice and simmer very lightly. Add gula Melaka and continue simmering for another 5 minutes. Add as much chilly powder to taste. Use 1 tbsp cornstarch, dissolve it in a little hot water or (from the mixture), then mix into the sauce and continue to simmer for another 5 mins. Once the gravy is thick and gooey, take the pot away from the fire. Allow to cool.
2. In the meantime, roast the peanuts till light brown. Remove immediately from the pan and allow to cool. Once cool, pound it to make crushed peanuts.
3. Blanch the spinach / kangkung / or long beans
Making your rojak:
4. Add all ingredients in a bowl. Use as much sauce necessary only to cover all the ingredients. Mix vigorously in a big bowl together with some crushed roasted peanuts and sesame seeds.
5. Serve and garnish with the rest of the peanuts and enjoy this in your own kitchen!
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.