Ingredients with Measurements:
- 1 cup of freshly grated coconut
- 1 cup of cucumber, julienned
- 1 cup of pineapple, diced
- 1 cup of jicama, julienned
- 1 cup of bean sprouts
- 1/2 cup of roasted peanuts, crushed
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 teaspoon of chili paste
- Salt to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a small bowl, mix tamarind paste, palm sugar, fish sauce, lime juice, chili paste, and salt until well combined. Set aside.
2. In a large mixing bowl, combine grated coconut, cucumber, pineapple, jicama, and bean sprouts.
3. Pour the sauce over the mixture and toss well until everything is coated.
4. Sprinkle crushed peanuts on top and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 0mg
- Sodium: 400mg
- Total carbohydrates: 33g
- Dietary fiber: 8g
- Sugars: 20g
- Protein: 6g
Substitutions for ingredients:
- Instead of tamarind paste, you can use lime juice or vinegar.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of fish sauce, you can use soy sauce or Worcestershire sauce.
- Instead of chili paste, you can use fresh chili or chili flakes.
Variations:
- You can add sliced red onion or bell pepper for extra crunch and flavor.
- You can use mango or papaya instead of pineapple.
- You can add cooked shrimp or chicken for protein.
Tips and Tricks:
- Make sure to use freshly grated coconut for the best flavor and texture.
- You can adjust the amount of chili paste according to your preference.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
Storage Instructions:
- Store leftover coconut rojak in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- Coconut rojak is best served at room temperature and does not need to be reheated.
Presentation Ideas:
- Serve coconut rojak in a large bowl or on individual plates.
- Garnish with fresh herbs like cilantro or mint.
Garnishes:
- Crushed peanuts
- Fresh herbs like cilantro or mint
Pairings:
- Coconut rojak pairs well with grilled meats or seafood.
Suggested Side Dishes:
- Steamed rice
- Roti bread
Troubleshooting Advice:
- If the sauce is too thick, add a little water to thin it out.
- If the coconut is too dry, you can soak it in warm water for a few minutes before using.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover coconut rojak in the fridge and consume within 2 days.
Food History:
- Rojak is a traditional fruit and vegetable salad from Malaysia and Singapore.
Flavor Profiles:
- Sweet, sour, salty, and spicy.
Serving Suggestions:
- Serve coconut rojak as a side dish or as a light meal.
Related Categories
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Region: Malaysian