Sunday, 31 August 2014 | MYT 12:00 AM


This recipe is part of the story, "Rojak 1Malaysia or fruit salad with Malaysian attitude".


  • fritters*
    300ml water
    1 large (Grade A) egg
    80g tapioca flour
    80g rice flour
    1 tbsp fennel seeds
    salt to taste
    oil for deep frying

    6 red chillies, sliced
    3-4 bird's eye chillies
    20g belacan, toasted and crushed

    30g tamarind paste dissolved in 100ml water, or lime juice to taste
    100g shrimp paste (hae ko or otak udang)
    150g caster sugar, or to taste
    2 tbsp sambal, or to taste

    basic rojak
    200g yambean, cut into wedges
    200g cucumber, cut into wedges
    200g pineapple, cut into wedges
    200g green mango, cut into wedges

  • optional
    guava (jambu batu), cut into wedges
    rose apples (jambu air), cut into wedges
    kedondong, cut into wedges
    water convolulus (kangkong), cut into lengths and scalded
    beansprouts, scalded
    hard beancurd (taukwa), cubed
    Chinese cruller (yutiao, yau char kwai or chakoi)
    soaked dried cuttlefish, scalded and sliced
    deep fried fish skin
    wild ginger flower (bunga kantan), split and sliced finely

    150g peanuts, roasted and crushed
    60g white sesame seeds, toasted


To prepare fritters: In a mixing bowl, combine the flours, egg and water. Mix well and strain the mixture before adding salt and fennel seeds.

Heat enough oil for deep frying in a wok over medium heat. When hot (not smoking), add a small ladle of batter down the sides of the wok. The batter will fan out as it hits the hot oil and form a natural fritter.

Fry, turning over once until it browns on both sides. Remove and drain on paper towels, and leave to cool before storing in airtight containers until needed .

For the sambal: Pound the chillies and belacan together to a fine paste.

For rojak sauce: Soak the tamarind in water for 5-10 minutes to extract pulp. Strain mixture and discard solids. (Or you can replace tamarind with lime or calamansi juice to taste.)

In a big mixing bowl, combine the tamarind juice, sambal, shrimp paste and sugar. Stir until sugar dissolves. Adjust the seasoning to taste. The sauce should be thick, of cake-batter consistency, and can be easily scooped with a spoon.

To assemble: Just before serving, toss the rojak sauce with the cut fruit, vegetables, beancurd and etc., in the mixing bowl to coat them well. Then add the “crunchy” ingredients such as the Chinese cruller and fritter – if you like, break the fritter into pieces before adding. Finally, sprinkle generously with crushed peanuts and sesame seeds, and serve immediately.

*Note: Fritters can be replaced with rempeyek, prawn or fish crackers, or deep fried shredded wonton or popiah skin.


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