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Singapore Rojak

groups3 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillNo-cook
Allergens:warningPeanutswarningShellfishwarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total
01
Active Cooking
00:02:50
  • Add 2 tbsp of rojak prawn paste into a glass bowl
  • Add 2 tbsp of assam water
  • Add 2.5 tbsp of white sugar
  • Add 3 tsp of ground peanuts
  • Squeeze in juice of 1 calamansi and cut in a little peel
  • Finely chop 1 torch ginger flower and add to bowl
  • Mix all sauce ingredients thoroughly with a spatula, taste and add 1 tbsp more assam water if needed until smooth and well-blended
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Watch out

Sugar and prawn paste must be thoroughly mixed and dissolved, otherwise, the sauce sweetness will be uneven, making it overly sweet at the bottom.

Ingredients:Rojak prawn paste (2 tbsp)Assam water (3 tbsp)white sugar (2.5 tbsp)Ground peanuts (3 tsp)medium size calamansi (1 piece)Torch ginger flower (1 piece)
Tools:spatulasmall bowlchef knife
02
Active Cooking
00:04:54
warningStay safe

When cutting fruits and vegetables with sharp tools, curl your fingers inward to hold ingredients steady and avoid cutting your fingers.

  • Slice in about 10 cucumber slices
  • Slice in about 10 apple slices
  • Slice in about 10 pineapple slices
  • Slice in about 10 turnip slices
  • Add 200g of blanched beansprouts
  • Cut in 5 tofu puffs using scissors
  • Cut in 1 dough fritter into chunks using scissors
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Watch out

Fruit and vegetable slices should be even in thickness, otherwise, sauce absorption will be inconsistent, affecting the texture.

Ingredients:CucumberApplepineapplejicamaBeansprouts (200 g)Tofu puffDough fritter
Tools:kitchen scissorschef knife
03
Active Cooking
00:06:21
  • Toss all ingredients and sauce in the bowl thoroughly with a spatula, ensuring every piece is coated in rojak sauce until evenly mixed
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Watch out

Toss gently, otherwise, the fruits will easily break apart and turn mushy, ruining the appearance.

Ingredients:CucumberApplepineapplejicamaBeansproutsTofu puffDough fritter
Tools:spatula
04
Active Cooking
00:06:40
  • Pour the mixed rojak into a white serving plate
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Watch out

Pour cleanly to avoid splashing sauce over the edges of the plate.

Tools:serving plate
05
Active Cooking
00:06:58
  • Evenly sprinkle 3 tsp of ground peanuts over the rojak on the plate to ensure peanut flavor in every bite
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Watch out

Sprinkle the ground peanuts evenly, otherwise, some bites will lack peanut flavor.

Ingredients:Ground peanuts (3 tsp)

groceryAll Ingredients

Rojak prawn paste2 tbsp
Assam water3 tbsp
white sugar2.5 tbsp
Ground peanuts6 tsp
medium size calamansi1 piece
Torch ginger flower1 piece
Cucumber1 piece
Apple1 piece
pineapple0.5 piece
jicama1 piece
Beansprouts200 g
Tofu puff5 piece
Dough fritter1 piece

blenderAll Tools Needed

spatulasmall bowlchef knifekitchen scissorsserving plate