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‘Rojak buah’ a perennial favourite that represents Malaysian society


Husband-and-wife enterprise: Wan (in red) and her husband Loke, 55, have been running their stall for the past 16 years in TTDI. — Photos by AZMAN GHANI

Husband-and-wife enterprise: Wan (in red) and her husband Loke, 55, have been running their stall for the past 16 years in TTDI. — Photos by AZMAN GHANI

ONE snack that truly reflects Malaysian society and culture is rojak — an eclectic mix of different ingredients and flavours that come together as a tasty dish.

In recognition of this well-loved Malaysian street food, The Star People’s Food Awards will be featuring rojak buah for the month of April.

We caught up with Red FM radio announcer Fiqrie who was at his favourite rojak buah stall — the Yoon Yik Wan rojak minivan along Jalan Tun Mohammad Fuad 1 in Taman Tun Dr Ismail (TTDI), Kuala Lumpur.

“I like this stall because of its fresh ingredients.

“Some places serve fruits that are soggy, but here the fruits are crunchy,” said Fiqrie, as he dug into his serving.

Crunchy: The rojak buah is topped with crunchy fried keropok and Chinese crullers along with chopped peanuts for an extra crunch.
Crunchy: The rojak buah is topped with crunchy fried keropok and Chinese crullers along with chopped peanuts for an extra crunch.

At RM5 for a “small” portion, the dish came full of fruits such as pineapple, turnip, guava, mango and papaya topped with tofu and chopped peanuts.

What made the version here unique is the inclusion of vegetables such as cucumber and kangkung, squid, crunchy fried keropok and crullers.

The entire mix is blended well with a concoction of shrimp paste (har gou), their own special sauce, chilli sauce and belacan.

“The sauce is very special. It’s thick and flavourful,” Fiqrie commented, adding that he liked both pasembur and rojak buah but preferred the latter when he was on a diet.

“Good food is nothing without friendly service, and they have great customer service here,” he added.

The stall is run by wife-and-husband team — Wan Yoon Yee, 42, and Loke Kam Heng, 55.

The pair have been selling rojak buah in TTDI for the past 16 years.

Wan learnt the recipe from her father who used to sell the addictive treat in the same area, on the back of a motorcycle.

On what makes their rojak buah special, Wan said they did not compromise on freshness.

She goes to the wet market every morning to select the finest picks of fruit and ingredients, and buys three kilogrammes of each item.

There is also the special sauce, which Wan said comprised ingredients such as taucu (fermented bean paste), gula melaka, gula merah, sugar and flour.

Healthy mix: Wan’s rojak is a blend of fruits such as papaya, mango, guava and pineapple, along with crunchy peanuts, tofu, sotong, kangkung and cucumber.
Healthy mix: Wan’s rojak is a blend of fruits such as papaya, mango, guava and pineapple, along with crunchy peanuts, tofu, sotong, kangkung and cucumber.

“Other than the har gou (shrimp paste) which we get from suppliers in Ipoh, everything else is prepared in-house,” she said.

“I have also followed my father’s recipe in innovating with squid and tofu, which I have not seen in other places selling rojak buah,” said Wan.

Rojak is the perfect 1Malaysia dish,” she said.

Yoon Yik Wan rojak minivan sells rojak buah at RM5 (small), RM6 (large) and RM8 (with squid).

The Star People’s Food Awards is a monthly contest that recognises the best street food in the Klang Valley.

Every month until May, the public can vote for the best category-based street food.

For April, nominations for the best rojak buah in the Klang Valley will be held from April 1 to 10, while voting will be from April 15 to midnight on April 30.

Netizens can log on to Metro Online Broadcast (MOB) at www.mob.com.my to nominate their favourite rojak buah eateries.

Those who nominate, vote or successfully share a link stand to win attractive prizes such as hotel stays and dining vouchers.

   

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