Chinese Rojak (Chinese Mixed Fruit and Veggie Salad)
Course: Snack, Street Food
Cuisine: Malaysian, Singaporean
Prep Time: 20 minutesminutes
Total Time: 20 minutesminutes
Servings: 4servings
Author: Marvellina
Make this popular Singapore and Malaysia Chinese rojak made with a combination of fresh fruits, vegetables, you tiao tossed in sweet, savory, spicy, umami, nutty rojak sauce.
Put all the ingredients under "Rojak sauce without hae ko" in the recipe above in the blender and blend into a thick gooey mixture
Prepare rojak sauce:
Add all ingredients in a bowl. Stir to combine. Have a taste and add more sugar if needed. The sauce is more at the sweet side. Set aside
Prepare the fruit and veggies:
Wash and peel some of the skin off the fruits (depending on what kind of fruits you use, some you don't need to). I didn't peel the skin off the apple. Peel the skin off jicama and pineapple. Cut into bite-size pieces. If using torch ginger buds, shave the flower into small pieces
If using beansprouts, blanch them in boiling water for 20-30 seconds and then refresh with cold water. Set aside
Crisp up the you tiao and beancurd puffs in the air fryer, toaster oven or oven at 350 F for 5-10 minutes or until crispy
Assembling:
Put the fruits, veggies, beansprouts, on a serving platter. Cut some you tiao and beancurd puffs on top. Drizzle with some of the rojak sauce to your taste. Toss to mix everything and sprinkle with some toasted chopped peanuts or peanut powder (which was what I used)