Ingredients with Measurements:
- 2 cups of fresh bean sprouts
- 1 cup of cucumber, julienned
- 1 cup of pineapple, cubed
- 1 cup of jicama, cubed
- 1/2 cup of roasted peanuts, chopped
- 1/4 cup of fried shallots
- 1/4 cup of tamarind paste
- 2 tablespoons of palm sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of shrimp paste
- 1 tablespoon of chili paste
- 1 lime, juiced
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the bean sprouts and blanch them in boiling water for 30 seconds. Drain and set aside.
2. In a mixing bowl, combine the cucumber, pineapple, and jicama.
3. In a separate bowl, mix the tamarind paste, palm sugar, soy sauce, shrimp paste, chili paste, and lime juice until well combined.
4. Pour the sauce over the mixed vegetables and toss to coat evenly.
5. Add the blanched bean sprouts to the bowl and toss again.
6. Transfer the rojak to a serving dish and top with chopped peanuts and fried shallots.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 11g
- Cholesterol: 0mg
- Sodium: 320mg
- Total carbohydrates: 28g
- Dietary fiber: 5g
- Sugars: 16g
- Protein: 7g
Substitutions for ingredients:
- Instead of bean sprouts, you can use mung bean sprouts or alfalfa sprouts.
- Instead of pineapple, you can use mango or papaya.
- Instead of jicama, you can use radish or turnip.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of fried shallots, you can use sliced red onion.
Variations:
- Add sliced green apple for a sweet and tangy twist.
- Use a different type of nut, such as pistachios or hazelnuts.
- Add sliced red chili for extra heat.
- Use a different type of sprout, such as broccoli or sunflower sprouts.
Tips and tricks:
- Make sure to blanch the bean sprouts quickly to retain their crunchiness.
- Adjust the amount of chili paste to your desired level of spiciness.
- Serve the rojak chilled for a refreshing dish.
Storage instructions:
- Store any leftover rojak in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Rojak is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the rojak in a large bowl or on a platter for a family-style dish.
- Garnish with fresh herbs, such as cilantro or mint.
Garnishes:
- Chopped peanuts
- Fried shallots
- Sliced red chili
- Fresh herbs
Pairings:
- Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Steamed rice
- Fried noodles
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the rojak is too sweet, add more lime juice to balance the flavors.
Food safety advice:
- Make sure to rinse the vegetables thoroughly before using them.
- Store any leftover rojak in the refrigerator and consume within 2 days.
Food history:
- Rojak is a traditional fruit and vegetable salad from Southeast Asia, particularly popular in Malaysia and Singapore.
Flavor profiles:
- Sweet, sour, salty, and spicy.
Serving suggestions:
- Serve as an appetizer or as a side dish.
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Region: Malaysian