During our gathering at Riverfront park, Jessica made some Malaysian fruit rojak which was gobbled up in a jiffy. I have wanted to make it at home but have been procrastinating it until a recent groceries shopping trip with Ben and he reminded me about it.
The most crucial ingredient in making the Malaysian style fruit salad is the Sambal Rojak. The fruit salad dressing is made up of sugar, water, starch, soy bean, prawn extract, glucose syrup, tapioca thickener, sesame seed, garlic, chili powder, salt and caramel. The Sambal Rojak can be found in many groceries stores which carry South East Asian products.
To add extra kick to it, I also added some belacan chili powder. You may substitute this with sambal oelek from Indonesia.
The Thai chili adds extra spiciness to the salad.
I also added some honey to sweeten and liquefy the salad dressing.
The most common fruit used are pineapple, jicama and cucumber. I could not find jicama during that groceries shopping trip, so I substituted it with Asian pear and apple. Other popular ingredients include youtiou (fried dough) and tofu puff.
Click on the link below for the instructions.
Mix the Sambal Rojak with some honey and belacan chili powder.
Cut the fruit into bite size.
Mix the fruit with the Sambal Rojak and serve immediately.
You may garnish the rojak with some finely chopped peanuts.