Rojak Food

ROJAK

Steps:

• Mix the ingredients for the dressing together. Peel the mango and cut the cheeks from each side of the stone. Remove the rest of the flesh and slice, discarding any squashed or bruised bits (you need firm flesh for this dish). Peel the papaya, halve, deseed and cut the flesh into slices, and do the same with the melon.
• Peel or leave the skin of the apple intact, whichever you prefer, then halve, core and cut into small chunks, or thin slices. Carefully toss all the fruit together with the dressing (it works best to use your hands). Taste. You may find you need more lime once the dressing is tossed with the fruit. If using this as a relish instead of as a fruit salad, add chopped coriander. Scatter the peanuts and sesame seeds over before serving.

ROJAK SAUCE

Steps:

• Place all the ingredients in a small saucepan and mix well, then cook over a low heat until the sugar dissolves and sauce becomes slightly thick.
• Cool.
• Then add to salad ingredients and mix well.

SINGAPORE ROJAK

Steps:

• Toast shirmp paste on low heat for 1 minute.
• Blend/process chillies, sugar and belacan to form a paste.
• Add salt and tamarind juice. Blend briefly.
• Stir in peanuts.
• Serve with cucumber, tau kwa (hard bean curd), bean sprouts, green mango or anything really.