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Singapore-style Rojak

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Singapore-style Rojak

Serves : 4
Preparation time : 30 minutes
Assembling time : 5 minutes

Ingredients :

2 cucumbers, peeled and cubed
100g peeled and cubed pineapple
100g bangkuang (jicama), cubed
2 pieces fried beancurd, sliced
100g beansprouts
100g water spinach
100g jellyfish or preserved squid
1 tablespoon chopped ginger flower
1 deep-fried dough stick, sliced

Dressing :
1 tablespoon tamarind pulp soaked in 2 tablespoons water
300g roasted peanuts, crushed
6 tablespoons black prawn paste
4 tablespoons sugar
3 tablespoons lime juice
1 tablespoon ground dried red chillies, fried in 1 teaspoon oil

Method :

Cut the cucumber, pineapple, bangkuang and beancurd into bite-sized pieces.
Blanch the beansprouts and water spinach for 10 seconds, remove and drain.
Clean the jellyfish and cut into strips; peel and clean the squid and cut into pieces.
To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice. Combine the tamarind juice with two thirds of the crushed peanuts and all other Dressing ingredients in a large salad bowl and mix well.
Add the vegetables and other ingredients and mix well. Garnish with the remaining peanuts and serve.

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Last Updated: 16/7/08