CHINESE / SINGAPOREAN ROJAK
Chinese Rojak, originally called Rudjak in Indonesian , the origin of this dish, is actually a fruit salad with other food items served with a very generous dose of spicy fermented prawn paste sauce and a generous sprinkle of finely chopped roasted peanuts well-tossed (which gives it ample texture and a lovely crunchy bite) .
The fruits and vegetables that are served in Chinese Rojak are pineapples, grounded peanuts and sliced cucumbers. It is visually appealing to see the hawkers at work ,they are able to cut equal slices of pineapple and cucumber into the mixing bowl. Generous amount of prawn paste is added to the mixing bowl and it is mixed together with the pineapples and cucumber.
Tau pok (deep fried beancurd puffs) stuffed with bean sprouts and You tiao are placed on top of a oven to barbeque for a while. Once they are crispy, they are served with the fruit salad. More prawn paste are added to the servings with similar generous amount of grounded peanuts.
You use small bambook skewers to eat the Chinese Rojak. The crispiness of the You Tiao, the crunchiness of the cucumber and the Tau Pok stuffed with bean sprouts, the tasty mixture of the pineapple juice with prawn paste and the aroma of the roasted, grounded peanuts will leave a great impression .
The Chinese Rojak is very different from the Indian (Mamak) Rojak or from the traditional Indonesian Rujak in terms of both ingredients and sauce .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The fruits and vegetables that are served in Chinese Rojak are pineapples, grounded peanuts and sliced cucumbers. It is visually appealing to see the hawkers at work ,they are able to cut equal slices of pineapple and cucumber into the mixing bowl. Generous amount of prawn paste is added to the mixing bowl and it is mixed together with the pineapples and cucumber.
Tau pok (deep fried beancurd puffs) stuffed with bean sprouts and You tiao are placed on top of a oven to barbeque for a while. Once they are crispy, they are served with the fruit salad. More prawn paste are added to the servings with similar generous amount of grounded peanuts.
You use small bambook skewers to eat the Chinese Rojak. The crispiness of the You Tiao, the crunchiness of the cucumber and the Tau Pok stuffed with bean sprouts, the tasty mixture of the pineapple juice with prawn paste and the aroma of the roasted, grounded peanuts will leave a great impression .
The Chinese Rojak is very different from the Indian (Mamak) Rojak or from the traditional Indonesian Rujak in terms of both ingredients and sauce .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs