Food Review: Rojak Salad (Malaysian)

We’re winding down to the full end of summer in this part of the world, and so let’s get into another summer treat quick, this time from Malaysia – the Rojak Salad.

Rojak is actually a sweet and spicy fruit salad. Oh, this is no ordinary fruit salad though, what we have is yea a deliciously spicy one.

How is this done?

Well, let’s see what it’s made up of first.. Hmm… pineapple, mango, cucumber, celeriac, tofu, peanuts, and for frying, olive oil. That’s for the salad.

As for the dressing, we have chilies, lime, sea salt, sugar, soy sauce, and dried tamarind.

Interesting ingredients. Can you just imagine how it’ll taste?


The Ingredients...

First, the dressing. For about 15 minutes, soak the dried tamarind in hot water. Drain the water and then press the pulp through a strainer squeezing its juice out. Then scrape.

Chop and crush the chilies with sea salt. Now, add the juice of lime, soy sauce, sugar, and tamarind pulp. Taste to adjust.

Afterwards, chop the cucumber into chunks and place them in a large bowl. Mix it with the fruits and vegetables.

Then heat around 3 tbsp of olive oil and fry the tofu until it’s cooked. With a paper towel, drain the tofu and mix it with the bowl of fruits and vegetables.

When it’s done, pour the dressing into the bowl and mix to taste. Finally, sprinkle the top with grounded nuts. Now, it’s ready for serving.

Tips for optimal taste: Eat the salad immediately before it gets watery.

If you don’t want it too spicy, for one, don’t include the chili seeds. If you don’t want it too sweet, obviously, the sugar has something to do with it.

Once you’ve adjusted things a bit to your taste, of course you’ll enjoy the salad more.


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