Homemade recipe
Ingredients for
Fruit Rojak:
1 ½ Cups Roasted
Peanuts, chopped or pounded
1 Pack (10
pieces/90 grams) Tofu Puff, grilled, cut into bite-size pieces
1 Guava, cut into
bite-size pieces
2 Cucumbers,
peeled & cut into bite-size pieces
1 Medium
Jicama/Yam Bean, peeled & cut into bite-size pieces
1 Small Pineapple,
peeled & cut into bite-size pieces
1 Green Mango,
peeled & cut into bite-size pieces
2 Water
Apple/Jambu Air, cut into bite-size pieces
1 Small Under ripe
Papaya, peeled, seeded & cut into bite-size pieces
Rojak Sauce
1 Tub (180 grams
or about 7 Tbsp) Shrimp Paste/Har Koh/Hae Ko
50 grams Palm
Sugar
2 Tbsp Sweet
Sauce/Tim Cheong
1 tsp Roasted
Shrimp Paste/Belacan
1 ½ Tbsp Sriracha
or Chili Sauce
1 ½ Tbsp Roasted
Sesame Seeds
Method:
Make
the Rojak sauce: Place all the sauce ingredients in a saucepan, except the
sesame seeds. Simmer the sauce over low heat until the palm sugar dissolves.
Remove from the heat and mix in the sesame seeds. Let the sauce cool
completely.
To
make the Fruit Rojak: Place some sauce (about 3 Tbsp) in a mixing bowl. Then
add some chopped peanuts, follow by a portion of guava, cucumber, jicama,
pineapple, green mango, jambu air, papaya and tofu puffs. Mix all the
ingredients until well combine and top with extra chopped peanuts.
Sources
from: http://www.seasaltwithfood.com/2014/09/fruit-rojak.html
The video recipe of fruit rojak:
Sources
from: https://www.youtube.com/watch?v=a-pdLrJBjdU
The ingredients for the rojak sauce
Other ingredients for the rojak
Step: 1
Step: 2
Step: 3
Step: 4
Step: 5
Step: 6 (Mix in the sesame)
Step: 7
Step: 8
Step: 9
Step: 10
Step: 11
Step: 12
The rojak is ready to be serve. Enjoy~ :)
The
differences between Actual recipe and Online Recipe
Penang style rojak makes use of squid
fritters, jambu air (pink water/guava water) and guavas and omits the addition
of tofu puffs and bean sprouts. The entire dish is laced with honey and
includes tart fruits like the green apples and raw mangoes. The dressing is
basically made up of sugar, chili, lime juice and the pungent Hae Ko (dark
prawn paste). The main difference between the actual online fruit rojak recipe
and the online Penang fruit recipe is in term of the sauce of the rojak. The
Penang Hokkiens, who are champions in making prawn paste has their own recipe
in making their prawn paste which tastes much more heavier compare to the
traditional fruit rojak. This show us the culture different of the Penang
Hokkiens which like food with very strong flavours compared to others. The Penang
Hokkiens likes to add dark soya sauce and tamarind juice to make the rojak sauce
taste better. Moreover, the Penang
Hokkiens will pound the chillies and belacan in a mortar and pestle until it
becomes a fine paste instead of using chili sauce. By doing this, they can
control the spice level of the chillies instead of using an uncontrollable
spicy level of the chili sauce. This shows that the Penang Hokkiens pay more attention
to the taste and the quality of the sauce, which suit the taste of Penang
Hokkiens. This shows that they are willing to spend more time on the quality
and the of food.
There are some changes in the
way we serve rojak compared to the pass. Fruit rojak usually dished up as a
side dish or appetizer, however, it has been serving as a light snack lately.
People nowadays treat fruit rojak as light snacks. It shows that the Malaysian
eating habits have changed, we started to forget about the origin of the dish. Moreover,
the rojak paddlers can be found squatting by the roadsides with their ‘stalls’
on bicycles for easy ‘movement’ during 1980. Nowadays, a table set up by the
seller and selling it with a proper stall. The traditional way to sell the
rojak is changing, sooner or later, the young generation will forget the
traditional way of selling fruit rojak and they may misunderstand that the
rojak was selling through a proper store. Furthermore, the traditional fruit
rojak mix the diced fruits and sauce using a big wooden bowl and a wooden
spoon, however, these utensils have been replaced by a big plastic bowl and a
plastic spoon by the fruit rojak seller nowadays. Without making a fruit rojak
in a traditional way with the traditional utensil, it shows that the tradition
of the food heritage has been failing to be handed down from past generations.
Thus, it may lead to a change in the food heritage; and Malaysian will start to
forget about the origin of the dish.
On the
other hand, Pasembur is also another variation of rojak that made or mostly
prepared by Malaysian Indian; most of the Malaysian called it mamak rojak or
Indian rojak instead of calling it pasembur. India rojak is totally different
from the actual fruit rojak. The online recipe shows the ingredient used by the
Indian rojak is very different from the actual recipe of rojak, instead of
using fruits and vegetables as the main ingredient, the Indian style rojak use
fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled
eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy
peanut sauce. The Indian rojak and the fruit rojak has the same concept of
mixing every together to become a special and tasty dish which represents the
unique multi-ethnic group in Malaysia. The different ethnic group has their own
unique recipe for rojak by using different kind of ingredient and method to
prepare it. This shows that the different version of rojak that have in
Malaysia due to the multicultural and ethnic in Malaysia.
Rojak (Penang
fruit rojak and Indian rojak) is a very popular dish in Penang. What’s the
reason that makes this two dishes so popular in Penang but not in other states in
Malaysia? There are many Malaysia
Heritage that we can find in Penang as well as Penang food. Rojak is popular in
Penang shows that Penang people are more likely to protect and continue to
inherit the Malaysian food heritage compare to other states in Malaysia. It
indicates that this food heritage is being forgotten by other Malaysian beside
Penang citizen.
by Wong Yen Chen 0315035
Sources from:
