Rojak
The word 'rojak' means 'mixture' in Malay, perfectly reflecting the nature of this dish, which combines whatever fresh fruits and vegetables happen to be available at the market, united by the sweet-spicy-sour shrimp sauce. The dish has its roots in Peranakan cuisine, born from marriages between Chinese traders and local Malays over the centuries, a culinary fusion visible in nearly every ingredient. In Malaysia, Rojak varies significantly from region to region — the Penang version uses fried prawn fritters and squid, the Kuala Lumpur one emphasizes fried tofu, and the north of the country often adds sliced Chinese fritters. Street vendors at night markets pound the sauce fresh for every order, and customers line up specifically for each vendor's preferred version.
Crunchy fruit and vegetable mix
Pineapple, green mango, cucumber, turnip, and cabbage are cut into crisp pieces, blending sweet, sour, and fresh.
Fermented shrimp sauce
Belacan (fermented shrimp paste), tamarind, and palm sugar form the thick, sweet-spicy-umami sauce that ties everything together.
Freshly crushed chilies
Fresh chilies are crushed directly into the sauce with a pestle, adjusting the heat to each cook's taste.
Crushed roasted peanuts
A generous layer of roasted, coarsely crushed peanuts is scattered over the salad, adding crunch and final savoriness.
Ingredients 4 servings
- 200 g fresh pineapple, cubed
- 1 green mango, julienned
- 1 cucumber, thickly sliced
- 150 g jicama (turnip), peeled and sliced
- 100 g white cabbage, shredded
- 3 tbsp fermented shrimp paste (belacan)
- 3 tbsp tamarind paste
- 80 g grated palm sugar
- 100 g roasted peanuts, coarsely crushed
How to make it
- 1The pineapple, green mango, cucumber, jicama, and cabbage are all cut into crisp pieces of similar size, ready for mixing.
- 2The fermented shrimp paste is lightly toasted in a dry pan for a few seconds until it releases its aroma, then left to cool slightly.
- 3The tamarind paste is mixed with warm water and strained, removing seeds and fiber for a smooth liquid.
- 4The toasted shrimp paste is combined with the tamarind liquid and grated palm sugar in a mortar, pounded until it forms a smooth sauce.
- 5Fresh chilies are added directly into the mortar and crushed together with the sauce, adjusting the amount to the desired heat level.
- 6The cut fruits and vegetables are placed in a large bowl, and the thick sauce is poured over them, mixed well with hands or two large spoons.
- 7The mixed salad is transferred to a platter, and the crushed roasted peanuts are scattered generously over it right before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
