Ingredients with Measurements:
- 1 large yam bean (jicama), peeled and julienned
- 1 large cucumber, peeled and julienned
- 1 small pineapple, peeled and cubed
- 2 firm tofu, cubed
- 1/2 cup roasted peanuts, crushed
- 1/4 cup dried shrimp, soaked and drained
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup water
- 2 tbsp chili paste
- 2 tbsp soy sauce
- 2 tbsp lime juice
- Salt to taste
Special Equipment Needed:
- Large mixing bowl
- Small saucepan
- Blender or food processor
Step-by-Step Instructions:
1. In a small saucepan, combine tamarind paste, palm sugar, water, chili paste, soy sauce, and lime juice. Cook over medium heat until the sugar dissolves and the mixture thickens. Set aside to cool.
2. In a large mixing bowl, combine yam bean, cucumber, pineapple, tofu, and dried shrimp.
3. Pour the cooled sauce over the vegetables and toss to coat evenly.
4. Sprinkle crushed peanuts on top and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
Substitutions for ingredients:
- Yam bean can be substituted with daikon or turnip.
- Pineapple can be substituted with mango or papaya.
- Tofu can be substituted with boiled eggs or grilled chicken.
Variations:
- Add sliced red onions or bean sprouts for extra crunch.
- Use a different type of nut, such as cashews or almonds, instead of peanuts.
- Add fresh herbs, such as cilantro or mint, for extra flavor.
Tips and Tricks:
- Soak the dried shrimp in warm water for 10 minutes before using to soften them.
- Use a mandoline or julienne peeler to quickly and evenly julienne the vegetables.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Rojak is best served fresh, but leftovers can be reheated in the microwave or on the stovetop.
Presentation Ideas:
- Serve the rojak in a large bowl or on individual plates.
- Garnish with fresh herbs or additional crushed peanuts.
Garnishes:
- Fresh herbs, such as cilantro or mint
- Crushed peanuts
Pairings:
- Rojak pairs well with grilled meats or seafood.
Suggested Side Dishes:
- Serve with steamed rice or noodles for a more substantial meal.
Troubleshooting Advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are too watery, pat them dry with a paper towel before tossing with the sauce.
Food Safety Advice:
- Make sure to thoroughly wash and peel all vegetables before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
- Rojak is a traditional Malaysian and Indonesian salad that typically includes a mix of fruits and vegetables.
Flavor Profiles:
- Sweet, sour, spicy, and salty
Serving Suggestions:
- Serve as a light appetizer or as a side dish with a main course.
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Region: Malaysian