Ingredients with Measurements:
- 1 small pineapple, peeled and diced
- 1 cucumber, peeled and diced
- 1 small jicama, peeled and diced
- 1 small red onion, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup dried shrimp, soaked in hot water for 10 minutes and drained
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced pineapple, cucumber, jicama, and red onion.
2. In a separate bowl, mix together the tamarind paste, palm sugar, fish sauce, lime juice, chili powder, and salt until well combined.
3. Pour the dressing over the fruit and vegetables, and toss until everything is evenly coated.
4. Add the chopped peanuts and soaked dried shrimp to the bowl, and mix well.
5. Serve the rojak immediately, garnished with additional chopped peanuts and chili powder if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 9g
- Carbohydrates: 36g
- Protein: 7g
- Fiber: 6g
Substitutions for ingredients:
- Pineapple: Mango or papaya
- Jicama: Apple or pear
- Palm sugar: Brown sugar or honey
- Dried shrimp: Dried anchovies or omit for a vegetarian version
- Fish sauce: Soy sauce or tamari
Variations:
- Add sliced green mango or starfruit for extra tanginess.
- Use a different type of nut, such as cashews or almonds, instead of peanuts.
- Add sliced red chili peppers for extra heat.
Tips and tricks:
- Make sure to dice the fruit and vegetables into bite-sized pieces for easy eating.
- Soak the dried shrimp in hot water to soften them before adding to the rojak.
- Adjust the sweetness and saltiness of the dressing to your liking.
Storage instructions:
- Pineapple rojak is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the rojak in a large bowl or on individual plates.
- Garnish with additional chopped peanuts and chili powder for added color and flavor.
Garnishes:
- Chopped peanuts
- Chili powder
- Sliced green onions
Pairings:
- Pineapple rojak pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too thick, add a little bit of water to thin it out.
- If the rojak is too sweet, add more lime juice or fish sauce to balance it out.
Food safety advice:
- Make sure to wash all fruits and vegetables before using them in the recipe.
Food history:
- Rojak is a traditional fruit and vegetable salad that originated in Southeast Asia.
Flavor profiles:
- The rojak is sweet, sour, and savory, with a hint of spiciness from the chili powder.
Serving suggestions:
- Serve the rojak as a light and refreshing appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian