Indonesia
English
Singapore-style Rojak Salad
Processing Time
15 Minutes
Portion
2 Portion
Ingredients
|
Cucumber |
¼ piece |
|
Young Pinapple |
¼ piece |
|
Jicama |
¼ piece |
|
You Char Kueh (Chinese Cruller) |
1 piece |
|
Bean sprout |
4 tbsp |
|
Torch Ginger Flower |
¼ stalk |
|
Green Apple |
½ piece |
|
Sauce: |
|
|
4 tbsp |
|
|
Hae Kor (Shrimp Paste Sauce) |
1 tbsp |
|
Cayenne Pepper |
3 pieces |
|
Tamarind Water |
2½ tbsp |
|
Sugar |
1½ Sdt |
|
Roasted Peanut (Coarsely pound) |
3 Sdm |
|
Lime Water |
1 sdm |
How to Make
- Blanch the bean sprouts in boiling water for 10 seconds. Drain and set aside.
- Wash the apple and cucumber, then trim off the ends. Peel the jicama and rinse with water. Set aside.
- Cut the pineapple, apple, jicama, and cucumber into desired shapes and sizes. Set aside.
- In a large bowl, combine shrimp paste (petis), sugar, bird’s eye chilies, and tamarind water. Mix well, then add KEWPIE Roasted Sesame Salad Dressing and stir again until evenly blended.
- Add the cut fruits and vegetables into the sauce. Toss gently until well mixed, being careful not to press the fruits too hard to avoid releasing excess water. Transfer to a serving plate. Add the Chinese cruller (cakwe) and toss again.
- Thinly slice the torch ginger flower and sprinkle over the salad.
- Sprinkle with roasted peanuts, then drizzle lime juice on top. Serve.
