Ingredients with Measurements:
- 2 medium-sized sweet potatoes, peeled and cut into bite-sized cubes
- 1 cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 small red chili, thinly sliced
- 1/2 cup roasted peanuts, coarsely chopped
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together tamarind paste, palm sugar, water, soy sauce, fish sauce, and lime juice until well combined. Set aside.
2. In a large mixing bowl, combine sweet potatoes, cucumber, red onion, and red chili.
3. Pour the tamarind dressing over the vegetables and toss until everything is well coated.
4. Add chopped peanuts and toss again.
5. Season with salt to taste.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 10g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use yams or regular potatoes.
- If you don't have tamarind paste, you can use lime juice or vinegar instead.
- Instead of palm sugar, you can use brown sugar or honey.
- If you don't have fish sauce, you can use soy sauce instead.
Variations:
- Add sliced mango or pineapple for a fruity twist.
- Add shredded chicken or shrimp for a protein boost.
- Use different types of nuts, such as cashews or almonds.
Tips and tricks:
- To make this dish spicier, add more red chili or use a spicier variety.
- If you don't like the skin of the sweet potatoes, you can peel them before cutting.
- Make sure to chop the peanuts coarsely for a better texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served cold, but if you want to reheat it, you can do so in the microwave or on the stovetop.
Presentation ideas:
- Serve the rojak in a large bowl or on individual plates.
- Garnish with cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
Pairings:
- This dish pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve with steamed rice or noodles.
Troubleshooting advice:
- If the dressing is too sour, add more sugar.
- If the dressing is too sweet, add more lime juice or vinegar.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Rojak is a traditional fruit and vegetable salad from Southeast Asia, particularly 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: Singaporean