Making Fruit Rojak

February 9th, 2010

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Making Fruit Rojak

Posted on Nov 29 in Cooking & Recipe, Featuredby ApplePrint

Rojak is one of the most common dessert in Malaysia.

What is Rojak?

Rojak is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia.

- Read more about Rojak here.

Today, I’m going to teach you how to make your very own rojak.

It’s actually very easy to make, provided you have all the ingredients. There’s no fixed ingredients for a rojak, basically it’s really up to your self preference.

These are the ingredients I prepared before hand.

Since I’m making fruit rojak, I’ll be using mainly fruits for the mixture. Here’s what I used.

Ingredients:

Pear
Green apples
Jicama
Cucumber
Fried tofu
Peanut (in powder form)
Rojak paste (the essential ingredient)
Lime (not in the above pic)

Tools:

A mixing bowl
A spoon
A spatula

Before going into details, let me tell you more about the rojak paste. It’s actually prawn paste with some other ingredients. I don’t know how to make my own rojak paste, so I bought a ready-made one. There are many brands available.

If you are wondering what the rojak paste is made of:

It’s black / dark brown in color.

Step 1: Add in the rojak paste to your mixing bowl. Depends on the quantity of food you are going to mix together later.

Step 2: Mix all the fruits and tofu together.

Step 3: Use a spatula to mix them. Mix well. Yay!

Step 4: After mixing, put the mixture to a plate or container. Spread the peanut powder on top.

Step 5: Don’t forget to add some lime juice.

Ready to serve! I made this for Orange, so that he could bring to work.

Of course, I had my own rojak too!

The color may not be so convincing, but it’s really tasty.

Tips: Store the fruits in the fridge before mixing, so that you have chilled fruits. Add some chili if you want to spice up your rojak.

Entry Details: This entry was posted on Sunday, November 29th, 2009 at 6:15 pm, by Apple, and is filed under Cooking & Recipe, Featured. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. Print This!