Ingredients
2 Japanese cucumbers, sliced
1 small bang kwang (Jicama), peeled and diced
2 pears, cored and diced
½ small pineapple, peeled and diced
1 green mango, cut into julienne
½ cup bean sprouts
4 pieces tao pok, fried bean curd, cubed
¼ cup roasted peanuts, chopped, to serve
Rojak Sauce
2 tbsp tamarind paste, dissolved in 3 tablespoons boiling water*
1 tbsp prawn or shrimp paste
1 small birds eye chili, finely chopped, or ½ teaspoon chili paste
1 tbsp palm sugar grated or use brown sugar
1 tbsp lime juice
pinch of salt
Method
1
Combine all the fruit and vegetables and toss in a bowl or arrange on a platter. Arrange fried bean curd gently over top
2
Whisk together all the sauce ingredients
3
Toss gently and scatter with peanuts
Ingredients
2 Japanese cucumbers, sliced
1 small bang kwang (Jicama), peeled and diced
2 pears, cored and diced
½ small pineapple, peeled and diced
1 green mango, cut into julienne
½ cup bean sprouts
4 pieces tao pok, fried bean curd, cubed
¼ cup roasted peanuts, chopped, to serve
Rojak Sauce
2 tbsp tamarind paste, dissolved in 3 tablespoons boiling water*
1 tbsp prawn or shrimp paste
1 small birds eye chili, finely chopped, or ½ teaspoon chili paste
1 tbsp palm sugar grated or use brown sugar
1 tbsp lime juice
pinch of salt
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