Chinese Rojak

Chinese rojak is one of the many popular dishes that’s famous not jusst because of it’s sweet and sour flavours, combined with the crispiness of the you tiao and tau pok. The prawn paste, when mixed with the dish, makes it oh so yummy! While there are different versions of rojak, we’re putting our focus on the chinese version found in most hawker centres.
Our recipe consists of cutting up pineapple, mango, cucumbers, bean sprouts, apples, tau pok and you tiao, and toss them with the sauce, topped up by crunchy peanuts. We have to emphasize that the key to it’s flavour is in how you make your sauce, and we are very happy with ours!
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Ingredients

Adjust Servings
For the Rojak
1cucumber, washed
1jicama, peeled
1green apple
1green thai mango peeled
1pineapple, peeled
4pieces of youtiao
2pieces of taupok
1cup poached bean sprouts
4tbsp toasted peanuts
For the Rojak Sauce
3tbsp shrimp paste
2tbsp tamarind paste
3tbsp hot water
4tbsp sugar
1tbsp minced chili
1 calamasi
1torch ginger flower

Directions

1.

Toast youtiao and taupok in oven until crispy
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2.

Peel a pineapple, a jicama (yam bean), then a thai green mango
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3.

Mix 2 tbsp tamarind paste with 3 tbsp hot water
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4.

From there add 3 tbsp rojak prawn paste to a big mixing bowl, and 2 tbsp tamarind, then mix
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5.

Add 1 tbsp minced chili, a few slices of calamansi rind, a few shavings of torch ginger, 4 tbsp of sugar, 10 slices of cucumber, 10 slices of jicama, 10 slices of green apple, 6 slices of thai green mango and 10 slices of pineapple
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6.

Add a handful of poached bean sprouts
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7.

Cut 2 youtiaos and 1 taupok
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8.

Mix well until the sauce coats all the ingredients
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9.

Mix in another 2 tbsp toasted peanuts
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10.

Lastly, top with more toasted peanuts
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