Singapore Rojak

Singapore Rojak
Serves 2

“Rujak” or “Rojak” is heavily imbedded in Indonesia, Malaysian and Singaporean cuisine. There are so many variations and some of them you will find in my blog. Today’s, recipe is Singapore style Rojak. The base is “Hae Ko” or we Indonesian call it “Petis”. It is a shrimp base paste black in color. The making doesn’t require the complicated Indonesian version that uses the mortar. The ingredients uses ‘Cakwe“, a kind of fried bread. I could find those so I substitute it with these bag of fried breadfried cakwe, you can also substitute it with croutons if it is so hard to find. Well, although not so satisfying, still it tasted great. For those who is not used to it might have to adjust your taste buds but this delicacy is one of Asians favorite dish.

2 tbs petis/hae ko
1/2 tbs sugar
1 tsb unpitted tamarind, dilute in hot water
1 wedge lime, take the juice
1 cup fried peanut, grind in food processor
1 cup cakwe/fried bread
1 cup sliced cucumber
1 cup sliced pineapple
1 cup sliced apples
1 cup sliced young mangoes

How to prepare:

-in a bowl, mix the petis, sugar and tamarind water until well dissolved
-add lime juice and
-add cakwe/fried and all the assorted fruits in the bowl and mix well
-add fried peanuts and mix well
-serve on plate
-sprinkle more peanuts before serving


2 thoughts on “Singapore Rojak

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