How to Make Singaporean Rojak Mixed Salad with Sweet Spicy Dressing Asian Cooking Recipe Cuisine

Singapore Rojak Mixed Salad with Sweet Spicy Dressing

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-5 Servings:

150 g (5 oz) kangkong (water spinach)

125 g (2½ cups) fresh bean sprouts, washed and drained

2 yew char kway (Chinese fried dough crullers)

4 deep-fried tofu squares (tau pok)

150 g (5 oz) fresh pineapple, sliced

200 g (7 oz) bangkwang (yambean or jicama), peeled and sliced

1 cucumber

4 tablespoons coarsely ground peanuts

1 small wild ginger bud (bunga kantan), shredded

DRESSING

1 tablespoon tamarind pulp

⅔ cup (150 ml) water

1 generous tablespoon dried prawn paste (belachan)

4 red finger-length chillies, deseeded and finely chopped

1 tablespoon sugar

3 tablespoons hay koh (black prawn sauce)

3 teaspoons fresh lime juice

Directions:

Trim and discard 2.5 cm (1 in) from the root ends of the kangkong and wash well. Bring a large pot of water to a rolling boil. 

Blanch the bean sprouts for 30 seconds, then remove and drain. Blanch the kangkong for 1 minute or until just tender and drain. 

Chop the kangkong into 5-cm (2-in) lengths. Toast the crullers and deep-fried tofu hot in a toaster oven or broiler grill until they are crisp on the outside, 4–5 minutes, turning frequently.

To make the Dressing, mash the tamarind pulp in the water. Strain to obtain the juice, discarding the solids. Roast the dried prawn paste over an open flame until blackened and fragrant. Grind the chillies, hay koh and sugar until fine and transfer to a large mixing bowl.

Stir the dried prawn paste into the chilli mixture until smooth. Slowly stir in the lime juice and 2/3 of the tamarind juice. 

Taste it: it should be hot, sweet, sharp and smoky. Add more sugar, tamarind juice, or lime juice if necessary.

Add the bean sprouts and kangkong to the bowl. With a sharp knife, slice in the pineapple, bangkwang and cucumber in bite-sized chunks. Toss well. 


Snip in the deep-fried tofu and crullers with sharp scissors. Sprinkle in most of the ground peanuts and toss again. Serve sprinkled with more ground peanuts and shredded ginger bud.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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