Rojak is a Malay word, it means “eclectic mix”. It is also a local salad dish common in Singapore. The main ingredients are freshly sliced turnip, cucumber, pineapple, toasted dried bean curd and youtiao (fried dough fritters), boiled bean sprouts and kang kong (water spinach). Some will add sliced apple, jambu (rose apple) too. All the ingredients are mixed with sticky black sauce made with prawn paste and sugar, lime juice and chili paste.
A must try dish if you are visiting Singapore and Southeast Asia countries.
Looks a lot different than the ones we have here. Should’ve eased up on the ground peanuts. Anyway what do I know. I make this stuff at home to cut cost.
Thank you @JSeng for sharing this article about Rojak, a dish that is new to me. Reading this article and learning about the ingredients and history behind this dish was fascinating. It’s always exciting to discover new foods and cultures, and Rojak seems like a dish that I would love to try.
I appreciate the detailed explanation of the ingredients and how they work together to create a unique flavor profile. The mix of sweet, spicy, and sour elements is definitely something that I enjoy in my food, so I’m looking forward to giving Rojak a try.
