Rojak Petis (Chinese Rojak)

Rojak is a popular fruits and vegetables salad dish in Singapore, Malaysia and Indonesia.  There are various versions of rojak i.e. malay, chinese, indian, etc.  The following rojak sauce recipe is based on the malay preparation.  This time, I included yu char kway and century egg to get the chinese version.

Ingredients:
1 cucumber, to be washed, dried & cut into bite pieces
1 sengkuang (bangkwang) - I used Kohlrabi (turnip) instead, to be peeled & cut into bite pieces
1 ripe pineapple, to be peeled, trunk removed & cut into bite pieces
1 mango (almost ripe), to be peeled & cut into bite pieces
2 pcs yu char kway, to be cut into bite pieces
1 century egg, to be cut into 4

Note:  One may also add "Granny Smith" apples which are sour!  Whereas, blanched bean sprouts and kangkongs are added in the malay version.

Sauce Ingredients;
2 tbsp skinned peanuts (baked or fried without oil)
1 tsp ground cillis (optional)
1 stalk chili padi (optional)
a few slices of bunga kantan (ginger flower/torch ginger bud) - optional
2 tbsp petis (shrimp paste)
1 1/2 tbsp sugar
1 tbsp dark brown sugar
a little tamarind juice - mix 1 tbsp fresh tamaraind with 2 tbsp warm water

Method:
Prepare vegetables and set aside.

Clockwise from from left:  pineapple, cucumber, kohlrabi & mango

Yu char kway

Century Egg

Brown sugar & Petis Udang (Shrimp paste)

Cobek

Add both types of chillis and bunga kantan to cobek and grind.  Then, add peanuts and grind coarsely. Add petis (shrimp paste), both types of sugar and about 1 tbsp tamarind juice (you may add more if the sauce is too thick). Mix well before adding the vegetables.

Mix all ingredients (except the century egg) well into the sauce and serve immediately!

Bon Appetit!