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Fruit and Vegetable Rojak Recipe – Salad with Spicy Peanut Sauce Recipe

Fruit and Vegetable Rojak Recipe - Salad with Spicy Peanut Sauce Recipe

Fruit and Vegetable Rojak Recipe – Salad with Spicy Peanut Sauce Recipe

An unusual salad of tropical fruits and raw vegetables drenched in a pungent peanut sauce. Hay koh (fermented prawn sauce), sometimes referred to by its Indonesian name, petis, makes all the difference to this dish.

Ingredients :

  • 1 unripe mango (about 200 g/ 7oz), peeled, pitted and sliced
  • 1/4 fresh pineapple (about 250 g/8 oz), sliced into small chunks
  • 1 small lime (limau kasturi), thinly sliced
  • 1 bangkuang (jicama) (500 g/ 1 lb), peeled and sliced
  • 250 g (8 oz) kangkung (water spinach), washed well, tough bottom of stems discarded, tender stems and leaves blanched in boiling water and drained
  • 1 small cucumber, sliced
  • 2 cups (150 g) bean sprouts, rinsed and blanched in boiling water
  • 4 cakes deep-fried tofu or aburage (about 50 g/2 oz), cubed
  • 2 Chinese crullers, cut into 6-8 pieces (optional, see note)
  • 1 wild ginger bud, very thinly sliced (optional)
  • Roasted peanuts, coarsely crushed, to garnish (optional)

Peanut Rojak Sauce

  • 1 cup (100 g) roasted unsalted peanuts, skins removed, or 10 heaped tablespoons crunchy peanut butter
  • 1/2 teaspoon belachan (dried prawn paste), roasted
  • 3-5 red finger-length chillies, deseeded and sliced
  • 2 chili padi (bird’s-eye chillies), deseeded and sliced (optional)
  • 3 tablespoons hay koh (fermented prawn sauce)
  • 2 heaped tablespoons tamarind pulp mashed with 1/2 cup (125 ml) warm water, squeezed and strained to obtain juice
  • 2-3 tablespoons shaved palm sugar
  • 1/2 teaspoon salt

Method :

  1. To make the Peanut Rojak Sauce, grind all the ingredients in a mortar or blender until fine and set aside.
  2. Place the prepared mango, pineapple and lime in a mixing bowl, add a little Peanut Rojak Sauce and mix well. Then add the bangkuang, kangkung, cucumber, bean sprouts and a little more Sauce, and mix well again. Repeat with the tofu, crullers and ginger bud. Top with a generous helping of crushed peanuts, if using, and serve. Alternatively, spoon the Peanut Rojak Sauce onto individual serving plates and arrange the prepared fruits, vegetables, tofu and crullers over it. Serve garnished with ginger bud and roasted peanuts, if using (see photo).

Note : Chinese crullers (yu tiaow) are 2 long sticks of dough stuck together and then deep-fried. Sometimes called Chinese doughnuts (yu char kway), they are savoury rather than sweet and are traditionally eaten with rice porridge (congee). They are available in Asian fresh markets. Omit if unavailable. Hay koh (fermented prawn sauce) has a strong fishy taste and takes some getting used to. It is sold in jars in supermarkets and provision shops.

Serves 6
Preparation time : 30 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


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