Around RM 3.40- RM 4.00 depends on the size and weight.
Rojak Rojak. What is that? - is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. The term "Rojak" is Malay for mixture. Shrimp paste is made from fermented ground shrimp, sun dried.
It is an essential ingredient in many sauces and condiments. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia, Vietnam and the Philippines. It is often an ingredient in dipping sauce for fish or vegetables.Ingredients: fresh prawn extract, sugar, flour and salt.
There are two main variations of the way rojak are prepared. One variation is adapted from the Malay and Chinese cuisines, which is commonly a toss of beansprouts, greens, tau pok (or deep-fried soybean cake), you tiao (a crispy long strip of fried flour) pineapple, cucumber, and a generous sprinkle of finely chopped roasted peanuts (which gives it ample texture and a lovely crunchy bite) well-tossed with a spicy fermented prawn paste sauce.
All the ingredients - ready to mix in a bowl.
The sauce or dressing for the rojak tends to be very thick, almost toffee-like in consistency and texture. Add some chili paste.
My grandma busy cutting the cucumber, pineapple, benkoang (jicama), taupok (puffy, deep-fried tofu). I wish she will add youtiao (cut-up Chinese-style fritters), but too oily she said.
Cut the vegetables and fruits into small wedges and put into a large mixing bowl.
1/2 -1 medium pineapple, skinned
1 large yam bean (sengkuang/jicama), peeled
3 teaspoons black shrimp paste
150g roasted peanuts, chopped coarsely
For the sauce
Chili Paste- bought from the market.
1/2 cup (125 ml) tamarind juice
little bit of sugar
Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.Add the black shrimp paste and rojak sauce and mix well. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds. My favourite! Absolutely and no doubt about it. A delicious Rojak made by my Grandma.