This salad features fresh cucumbers, crisp jicamas, pineapple, jambu (water apples), and bean curd (dark prawn paste) in a thick and spicy Hae Ko.
Hae Ko sauce is one of the few sauces I’d slurp with my fingers (or even lick with my tongue) and leave nothing behind. To truly enjoy Rojak’s flavor, one must actually eat some of it.
A tiny plastic container of Sambal Rojak holds the key to this easy-to-make Rojak. Find “Shrimp and Boy Fruit Dressing Sambal Rojak” at Hong Kong Supermarket in Rowland Heights, West Covina, or Monterey Park if you live in Southern California.
Although this homemade Penang Rojak doesn’t taste quite as nice as the ones sold by hawkers in Penang, I’d say it’s around 80% as tasty.
Simply enjoying something I actually miss while being hundreds of miles away from it makes me happy.
And no, I didn’t finish everything on my plate this time.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 180 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- PENANG ASSAM LAKSA
- ASAM PEDAS FISH
- ASIAN CUCUMBER SALAD
- CURRY LAKSA (CURRY MEE)
- 1 peeled cucumber, cut into small pieces
- Some boiled cuttlefish
- 1 peeled green mango, cut into small pieces
- 1 cooked bean curd, cut into small pieces
- 1 small jicama, cut into small pieces
- Combine all the ingredients in your mixing bowl. Sambal Rojak dressing should be added and tossed thoroughly. Plates should be arranged in this manner.
- Add some toasted belacan and sambal to your homemade Rojak to amp up the taste even more. Sesame seeds and ground peanuts are a tasty addition to the salad, too.