Cherry & Dennis Helper Habitat

Singapore Rojak Fruit and Vegetable Salad

新加坡囉惹

Singapore Rojak Fruit and Vegetable Salad — finished dish

Total time: 25 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Crisp fruit, jicama and dough sticks in sweet-tangy shrimp-paste dressing.

01

Ingredients

Main ingredients

250 g pineapple
200 g cucumber
1 piece green apple
200 g jicama
100 g fried dough sticks
50 g roasted peanuts

Rojak sauce

1 tsp shrimp paste
1 tbsp tamarind paste
2 tbsp dark sugar
2 tbsp lime juice
2 tbsp water

Singapore Rojak Fruit and Vegetable Salad — ingredients

02

Tools

knife
board
large bowl
small bowl
spoon

Singapore Rojak Fruit and Vegetable Salad — tools

03

Steps

Singapore Rojak Fruit and Vegetable Salad — Peel and cut pineapple into bite-size pieces

Step 1

Peel and cut pineapple into bite-size pieces

Peel and cut pineapple into bite-size pieces. Use a clean board and knife and keep ready-to-eat pieces separate.

Singapore Rojak Fruit and Vegetable Salad — Wash and thickly slice cucumber

Step 2

Wash and thickly slice cucumber

Wash and thickly slice cucumber. Use a clean board and knife and keep ready-to-eat pieces separate.

Singapore Rojak Fruit and Vegetable Salad — Core and cut apple

Step 3

Core and cut apple

Core and cut apple. Use a clean board and knife and keep ready-to-eat pieces separate.

Singapore Rojak Fruit and Vegetable Salad — Peel jicama and slice thinly

Step 4

Peel jicama and slice thinly

Peel jicama and slice thinly. Use a clean board and knife and keep ready-to-eat pieces separate.

Singapore Rojak Fruit and Vegetable Salad — Lightly crush roasted peanuts

Step 5

Lightly crush roasted peanuts

Lightly crush roasted peanuts. Leave coarse pieces for crunch instead of grinding to powder.

Singapore Rojak Fruit and Vegetable Salad — Cut dough sticks into short pieces

Step 6

Cut dough sticks into short pieces

Cut dough sticks into short pieces. Use a clean board and knife and keep ready-to-eat pieces separate.

Singapore Rojak Fruit and Vegetable Salad — Mix shrimp paste and tamarind in a bowl

Step 7

Mix shrimp paste and tamarind in a bowl

Mix shrimp paste and tamarind in a bowl. Mix until the paste disperses smoothly without clumps.

Singapore Rojak Fruit and Vegetable Salad — Stir in sugar, lime juice and water

Step 8

Stir in sugar, lime juice and water

Stir in sugar, lime juice and water. Stir until sugar dissolves into the sour liquid, leaving no gritty crystals.

Singapore Rojak Fruit and Vegetable Salad — Taste and adjust the sweet-sour balance

Step 9

Taste and adjust the sweet-sour balance

Taste and adjust the sweet-sour balance. Start with a little, stir and taste, then add more in small amounts.

Singapore Rojak Fruit and Vegetable Salad — Put fruit and jicama in a large bowl

Step 10

Put fruit and jicama in a large bowl

Put fruit and jicama in a large bowl. Assemble in a clean large bowl off heat; this dish is not cooked at this stage.

Singapore Rojak Fruit and Vegetable Salad — Toss with sauce and add dough sticks

Step 11

Toss with sauce and add dough sticks

Toss with sauce and add dough sticks. Toss gently to coat the fruit, adding dough sticks last to retain crunch.

Singapore Rojak Fruit and Vegetable Salad — Scatter peanuts over and serve at once

Step 12

Scatter peanuts over and serve at once

Scatter peanuts over and serve at once. Serve the portions promptly so the finished texture is preserved.

Common mistakes

Early tossing softens dough sticks; shrimp paste contains shellfish.
Dressing unwashed ready-to-eat fruit contaminates the salad.
Leaving peanuts whole gives uneven flavour and texture.

Tips

Wash fruit and use a clean board for ready-to-eat ingredients.