Sunday, July 29, 2007

My Simple Rojak

Rojak is a Malaysian salad. The sauce is mainly made of shrimp paste, chili and belacan. I named it my simple rojak because of the limited ingredients, I only had jicama and seedless cucumber. I used the ready-made rojak sauce from CKC and it was delicious as it tasted very authentic and a wee bit spicy. I topped mine with extra ground peanuts and toasted sesame seeds.

Want a bite of my jicama?

P/s It definitely need "grilled you char kway", fried tofu, mango, pineapple and green papaya to make it more "shiok"! But I have none yet very tham jiak (glutton) and thus this "bor liao" (simple) version. :P


Anonymous said...

Wow..Belachan, ur rojak really looks NICE and authentic leh!

But I have some questions..

1) I tried this CKC Sambal Rojak sauce b4 (yes, most people who tried loved it), but I found it pretty "thick"! Did u add any water or something else to make it less "think"? Or u just use it as is?

2) What is jicama? do u have to deep fry it in order for it to look like in the picture?

Anonymous said...

I can't make this in my house. My significant other would have thought there is a dead rat in the house.

Little Corner of Mine said...

Aiya Ray, you tak tau buat Rojak ke? First, take some of the sauce put it in a bowl, kacau kacau the sauce to lossen it a bit, then add in the fresh fruits, mix it some more, the juice from the fruits will dilute the rojak sauce. Then, top with lots of ground peanuts and viola!

Jicama is mung kuan. Outside light brown and inside is white one. Very crispy and juicy veggie. My mung kuan just covered with rojak sauce and peanuts, no deep-fry.

Cooking Ninja,
LOL!!! Too bad for you lah! :P

Anonymous said...

Wow, I have forgotton how much I miss this little good eat, until now. Simple or not, it looks darn good and I'm salivating as I type... I miss rojak, with lots of you char kway, pineapple, mango, tau pok, and if there's grilled cuttlefish, I will be one contented person who won't stop smiling!
You know what Ching, you can also add taugay and green apples for a summer salad since it's so warm nowadays... and no lah, this is not a bor liao version. Me looking at your blog and dreaming of thick 'hae goh' (prawn paste), sambal chilli and rojak --- now dat's bor liao...LOL
Love ur blog, keep up whatever you're doing... :-)

daphne said...

the sesame seeds and peanuts makes it look sooooo appealing! I can just imagine the flavor of the combi.

East Meets West Kitchen said...

Cannot make rojak at my house either, and you probably know why. :)

Anonymous said...

Where got bo-liao!? I am too lazy to even make it!!!! And it looks good as it is!

Retno Prihadana said...

I love Rojak (Rujak in Bahasa Indonesia), too. I used to add "gula Jawa", dark brown sugar. fresh, hot& spicy.

Home Cooking said...

wow rujak, i love it

Baking Fiend said...

wah... ching, u're making me crave for this rite now! but of course the sg version is different from the m'sian one.

cocoa said...

this is my favorite snack!! they looks delicious :) now i am craving for rojak.. but the premix rojak mix is too hot my taste :(

Little Corner of Mine said...

The green apple is an excellent idea!! Crisp and tangy, I like! Why I never think of that, LOL!

Thanks Daphne!

You know, you probably can because this came ready made, just need to scoop it out and mix with fruit, I don't think it will stink the house, at least I don't remember. Or, you can make it in your sunroom and eat it hours before he come back from work and clean all the bowls that content the sauce, shouldn't be a problem this way! :P But hor, you might need tall glass of cold milk to eat it with though. ;P

Thanks VB! More liao lagi bagus mah!

Retno & Isha, Rujak is pretty refreshing.

Baking Fiend,
Really? What is S'pore version? Like gado-gado?

Yeah, it's a bit spicy! Guess you will have to make your own paste then. :(

Anonymous said...

I love my rojak with just grilled crispy you char kway and cucumber, most of the times. But I'm ok with this version for the moment cos it's a long time since I've had rojak!

Anonymous said...

Dear Little Corner of Mine,
I have never tried rojak with yau char kway but I can imagine how delicious it will taste. There are two kinds of rojak, the Malay rojak and then the Indian rojak. I am always confused which is which but I think this is the Malay rojak. The Indian rojak has crispy shrimp fritters.

Malay rojak is perfect for hot summer days. I have a jicama that has been sitting patiently in the basket for a week now. I should start to use it before it gets impatient and turns bad on me. :)

Anonymous said...

Yes, I would very much like a bite. Especially with that generous sprinkling of sesame seeds! Looks delish.

Ari (Baking and Books)

Little Corner of Mine said...

I love crispy you char kway too. In M'sia, I would pick those out and eat! LOL!

Hi Lee Ping,
Yes, this is Malay rojak. Have you ever wonder why the famous rojak stores all belong to Chinese instead of Malay? Indian rojak is still make by Indian, but I only see Chinese make Malay rojak!? Why? Funny hor?

Oh, thank you Ari! :)

Baking Fiend said...

well, one thing i'm very sure of is that we only have pineapples in sg's rojak. no other fruits are added. then we have beansprouts and also grilled to cripsyness yau char kway and tau-pok. oh, not forgetting cuttlefish too!

WokandSpoon said...

Ooo rojak! I'll have to find this sauce - it looks quick and easy to make!

Little Corner of Mine said...

Baking Fiend,
Hmm...only pineapple, very interesting. If I get to visit S'pore again, will have to go try the rojak. Thanks!

Just open and mix, super duper easy! Hope you can find it where you are. :)

Anonymous said...

Dear Little Corner of Mine,
No, I did not know that Malay Rojak is made by Chinese. Interesting fact. I just saw your recent article on Bah Kut Teh. I would love eat your maggi mee with the BKT's soup. Yum, even on sunny days!

Anonymous said...

Hi there. Ray , Jicama (pronounced Hee-cama) is "sengkuang" in Malay very crispy and juicy.

My question is, what the heck camera are you using, excellent camera work on the fork and Jicama leaving the background place out of focus! very professional.

BTW, I think I need to order this now. My daughter wont eat it but as my mom puts it "Less man, more share"

Little Corner of Mine said...

Hi Chris,
Nothing fancy with my camera. I used Minolta DiMAGE S414. I used the close in shot.

Yeah, go order from Ray, this sauce is very good, spicy and authentic tasting! More for you right? LOL!

Thanks for stopping by. :)