Rojak, a local street food means ‘mixture’. The variants I come across pretty often are Indian rojak/ Pasembur, fruit rojak or rojak sotong kangkung.
Today I will be making rojak buah (fruit rojak) but using limited ingredients due to the lockdown. I didn’t add any extra sugar syrup/ caramel syrup into the paste as I wanted to reduce the refined carbohydrate. Besides that, I used ripe fruits instead of unripe ones.
The ones I usually buy from pasar malam (night market) consist of guava, water apple, pineapple, yam bean (sengkuang), cucumber, unripe mango, and unripe papaya. Some people choose the different type of fruits and vegetables in that mix but I like the variety so will just leave it to the seller to ‘campur’ (mix it up).
Since the Covid 19 outbreak, we have not bought any rojak buah so I thought I will make one with whatever fruits I had.
The most important ingredient for rojak buah is heiko (prawn paste).
Rojak Buah Recipe
Ingredients
Fruits: Guava, water apple, pineapple, yam bean (sengkuang), cucumber, unripe mango, and unripe papaya, apple
Sauce: Heiko (prawn paste), chilli padi, tamarind paste, sugar/ caramel syrup (optional)
Topping: Roasted peanuts
Method
1.Cut up fruits
2. Crushed roasted peanuts
3. Mix the sauce to taste. Add a few tablespoon of heiko, 1-3 chilli padi and tamarind paste (soaked in hot water).
I did not have enough tamarind paste so I used apple cider vinegar as a substitute.
4. Add peanut topping.
How was it?
I was too lazy to cook the sauce. As a result, the rojak sauce was slightly watery (plus I was using ripe fruits) but still tasted okay.
Usually the fruit itself taste pretty tart on its own that the rojak sauce flavours it. But this version uses ripe fruits so it’s actually quite tasty on it’s own.
I also used the remaining sauce for a tofu dish for dinner.