Fruit rojak is a fruit salad served with a delicious sauce which can taste fishy to the uninitiated. It can be served as a dish on its own, a snack, or as a palette cleanser at the end of a meal.
The best ever rojak I had tasted was from a hawker stall in Guerney Drive, Penang. I’ve tasted rojaks in Ipoh, KL, Singapore and Jakarta which have come very close in flavour, and it is a dish I tend to seek whenever I head home.
I’ve made it at home with shop-bought rojak sauce, but I think I’m going off gloopy textures. I decided to make my own sauce this evening – it is nowhere close to the lovely taste I had in Guerney Drive, but it was satisfying and brought me just that bit closer to home. I find the sauce lends its flavour well to tropical fruits, although I was tempted to slice up the lonely pear in my fruit bowl!
- 4 tbsp kicap manis (dark sauce)
- 1 tbsp ketchup
- 1/2 tbsp chilli sauce
- a pinch of shrimp paste
- 1/4 red chilli, thinly sliced
- 2 tbsp caster sugar
- 1 tsp palm sugar
- 2 tbsp sesame seeds, toasted
- 2 tbsp honey roasted peanuts, roughly chopped
- 1/4 cucumber, de-seeded and cut into chunks
- 1/2 ripe mango, sliced
- 1/2 can pineapple chunks (I find the fresh variety a bit too tangy)
- a handful of chopped mint
- 1/2 juicy, fresh lime
- For the rojak sauce, mix the kicap manis, shrimp paste, ketchup, chilli sauce, caster sugar and palm sugar in a bowl
- Toss in the fruits and leave to marinade for 10 minutes in the fridge
- Remove the bowl from the fridge and add a good squeeze of lime juice to the fruits
- Garnish with chilli, sesame seeds, chopped peanuts and mint before serving