📝 About This Recipe
A vibrant explosion of sweet, salty, spicy, and umami flavors, Malaysian Fruit Rojak is the quintessential street food salad that defines the country's multicultural palate. This dish features a medley of crunchy tropical fruits and vegetables tossed in a thick, dark, and pungent shrimp paste sauce, topped with a generous dusting of crushed peanuts. It is a masterful balance of textures and tastes, offering a refreshing yet deeply savory experience that is unlike any other fruit salad in the world.
🥗 Ingredients
The Rojak Sauce
- 4 tablespoons Fermented Shrimp Paste (Heyko) (thick, black molasses-like variety)
- 150 grams Palm Sugar (Gula Melaka) (finely chopped or grated)
- 2 tablespoons Chili Paste (Sambal Oelek) (adjust to desired spice level)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water and strained)
- 1 tablespoon Calamansi Lime Juice (freshly squeezed)
- 1 tablespoon Toasted Sesame Seeds (for mixing into the sauce)
Fruit and Vegetable Base
- 1 large Semi-ripe Mango (peeled and sliced into bite-sized wedges)
- 1/2 medium Pineapple (peeled, cored, and cut into chunks)
- 1 small Jicama (Sengkuang) (peeled and sliced into batons)
- 1 medium Cucumber (seeds removed, sliced into thick half-moons)
- 3-4 pieces Water Rose Apple (Jambu Air) (quartered)
- 1 cup Bean Sprouts (blanched quickly in boiling water)
Crunchy Additions and Garnish
- 6-8 pieces Fried Tofu Puffs (Tau Pok) (lightly toasted and halved)
- 2 sticks You Tiao (Chinese Crullers) (toasted until very crisp and sliced)
- 1/2 cup Roasted Peanuts (coarsely crushed)
- 1 tablespoon Ginger Bud (Bunga Kantan) (finely minced for aromatic garnish)
👨🍳 Instructions
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1
Start by preparing the peanuts. Roast raw peanuts in a dry pan over medium heat until fragrant and skins are charred. Rub off the skins and crush them coarsely using a mortar and pestle or a pulse in a food processor.
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2
Prepare the 'You Tiao' (dough crullers) and tofu puffs by toasting them in an oven or air fryer at 180°C (350°F) for 5 minutes until they are extra crunchy. Slice them into bite-sized pieces.
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3
In a small saucepan over low heat, combine the chopped palm sugar and the tamarind water. Stir gently until the sugar has completely melted into a thick syrup.
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4
Whisk in the fermented shrimp paste (Heyko) and the chili paste. Continue to stir over low heat for 2-3 minutes until the sauce is glossy, thick, and well-combined. Do not let it boil vigorously.
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5
Remove the sauce from the heat and stir in the calamansi lime juice and toasted sesame seeds. Let the sauce cool completely to room temperature; it will thicken further as it cools.
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6
Wash and prep all the fruits and vegetables. Ensure the jicama, cucumber, and mango are cut into uniform, bite-sized pieces for an even eating experience.
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7
Blanch the bean sprouts in boiling water for exactly 30 seconds, then immediately plunge them into ice water to retain their crunch. Drain thoroughly.
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8
In a large mixing bowl, add the prepared pineapple, mango, jicama, cucumber, rose apple, and blanched bean sprouts.
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9
Add the toasted tofu puffs and the crispy dough cruller pieces to the bowl with the fruits.
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10
Pour the cooled rojak sauce over the ingredients. Using two large spoons, gently toss everything together until every piece is thoroughly coated in the dark, savory dressing.
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11
Transfer the mixture to a serving platter or individual bowls.
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12
Generously sprinkle the crushed peanuts over the top, followed by the finely minced ginger bud (Bunga Kantan) for a floral aromatic finish.
💡 Chef's Tips
Use 'Heyko' specifically, which is a sweet, thick shrimp paste often sold in jars, rather than the hard blocks of belacan. Ensure all fruits and vegetables are chilled before mixing to provide a refreshing temperature contrast to the spicy sauce. Do not toss the salad until you are ready to serve; the salt in the shrimp paste will draw water out of the fruit, making the dish soggy if it sits. For the best texture, ensure the You Tiao (dough crullers) are toasted until they are almost cracker-like. If you cannot find Water Rose Apple, Granny Smith apples make a decent tart and crunchy substitute.
🍽️ Serving Suggestions
Serve with a cold glass of Teh Tarik or Iced Barley water to balance the heat. This dish works beautifully as a mid-afternoon snack or a refreshing appetizer before a heavy Malaysian meal. Pair with extra chili paste on the side for those who prefer an extra spicy kick. Serve on a traditional banana leaf for an authentic Malaysian street-food presentation.