Rojak is a traditional fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term "Rojak" is Malay for mixture.


  • Ingredients 1

  • 1 cucumber - remove seeds and cut into bite size pieces.

  • 1 small bangkwang (Jicama) - peeled and cut into bite size pieces.

  • 1 cup bean sprouts - blanched for 10 secs and drained.

  • 2 pieces puffy tofu or tau kwa pok - toasted and cut into bite size pieces

  • 1 yu tiao or Chiinese crullers - toasted and cut into bite size pieces

  • 3 slices fresh pineapple - cut into bite size pieces.

  • ½ cup dry-roasted peanuts - coarsely crushed in a blender or mortar and pestle.

  • Sauce

  • Ingredients 2

  • 3 large red chillies, deseeded and sliced

  • 2 tablespoons shaved gula melaka (palm sugar) or brown sugar

  • 1 tablespoon belachan (dried shrimp paste) - toasted

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons hay koh (black prawn paste)

  • ½ teaspoon salt


  • 1.

    To make the Sauce

  • 2.

    Blend Ingredients 2 to a smooth paste in a blender.

  • 3.

    Taste and adjust seasoning accordingly - it should be sweet, sour and salty.

  • 4.

    Transfer Ingredients 1 into a big salad bowl.

  • 5.

    Drizzle the sauce on top and toss to mix.

  • 6.

    Sprinkle crushed peanuts and serve immediatley.


Hay Koh or black prawn paste can be found in Oriental Grocery Shop. In the picture, to the right of the salad dish is Jicama or bangkwang.

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