Rojak Buah (Malaysian Fruit and Vegetable Salad with Tamarind Sauce)
In short: Pineapple, cucumber, jicama and green mango tossed in a sweet, sour and spicy tamarind and shrimp paste sauce, finished with crushed peanuts. It takes about 35 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 5 min
- Resting
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Rojak is a fruit and vegetable salad built on contrasts: sweet pineapple, crunchy cucumber and jicama, and tart green mango, all tossed in a dark, glossy sauce that is sweet, sour, salty and spicy at once. Crushed roasted peanuts go on top for crunch. It is sold at Malaysian roadside stalls and night markets, and it is easy to make at home once the sauce is done. Toss it just before serving, since the sauce draws water out of the fruit.
Instructions
- Soak the tamarind pulp in the hot water for 10 minutes. Mash it with your fingers, then strain through a sieve, discarding seeds and fibers. You need about 50 ml (scant 1/4 cup) of juice.
- Mix the tamarind juice with the shrimp paste, palm sugar, chili paste and lime juice until the sugar dissolves. The sauce should coat the back of a spoon. Taste: it should be sweet, then sour, then salty, with a little heat. Add 1 to 2 tbsp water if it is too thick.
- Toast the tofu puffs in a dry pan over medium heat for 3 to 4 minutes, turning, until crisp at the edges. Blanch the bean sprouts in boiling water for 20 seconds, then rinse in cold water and drain well.
- Put the pineapple, cucumber, jicama and mango in a large bowl with the sprouts, tofu puffs and dough stick, if using.
- Pour in about two thirds of the sauce and toss until everything is coated. Taste and add more sauce as you like.
- Spoon into bowls, sprinkle with the peanuts, sesame seeds and torch ginger, if using, and serve straight away.
Tips
- Taste the sauce on a piece of fruit, not from the spoon. It should seem strong on its own, because the fruit will dilute it. Leftover sauce keeps in a jar in the fridge for 1 week.
- Dress the salad right before serving. The salt and sugar draw water out of the fruit within minutes, which makes the salad soggy and thins the sauce.
Questions and answers
What is in rojak sauce?
Rojak sauce is a thick mix of black shrimp paste, tamarind, palm sugar, chili and lime juice. It tastes sweet, sour, salty and mildly spicy. Crushed peanuts and sesame seeds are added at the end for crunch and aroma.
Can I make rojak vegetarian?
Not traditionally, because the sauce is based on shrimp paste. For a vegetarian version, use 2 tbsp dark molasses in place of the paste and add salt to taste. It is lighter, but still tangy and sweet.
Which fruits can I use in rojak?
Use a mix of sweet, tart and crunchy ones: pineapple, cucumber, jicama, green mango, rose apple, star fruit or unripe guava. Choose firm fruit that keeps its shape under the thick sauce.
How long does it take to make Rojak Buah (Malaysian Fruit and Vegetable Salad with Tamarind Sauce)?
About 35 min in total: 30 min of preparation and 5 min of cooking.
How many calories are in Rojak Buah (Malaysian Fruit and Vegetable Salad with Tamarind Sauce)?
About 330 kcal per serving, with 8 g of protein, 52 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 52 g |
| Fat | 10 g |
| Fiber | 7 g |
| Sugar | 38 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
