Singaporean Cuisine

Rojak

Cuisine: Singaporean Created by

Ingredients

Dressing
1-2 tsp fresh red chilli - ground with mortar and pestle. Can be long or small chilli depending on heat preference
1 tbsp belacan - roasted in foil for about 20 minutes
2-3 tbsp palm sugar - sweeten to taste
2 tbsp Shrimp paste - note this is not belacan- this paste comes in a jar and can be purchased from most Asian grocery stores. It has a viscous consistency
2 tbsp tamarind (reconstituted)
Juice from ½ a lemon

Salad
½ cup yam bean thinly sliced
1 cup green mango sliced lengthways.
½ cup cucumber roughly sliced
1 cup bean sprouts - blanched in boiling water for about 10 secs
1 cup kangkung - blanched in boiling water for about 10 secs
½ cup pineapple chopped
2 large pieces fried tofu cut into bite sized pieces- available in Asian stores *
1 crispy crullers (yu char kway) cut into bite sized pieces*
½ cup roughly ground peanuts

* placing these under a griller or in a hot oven for a few minutes will crisp them up

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Preparation

Combine all ingredients for the dressing and mix well to create a thick consistency.

Add remaining ingredients and stir through making sure all pieces are coated in the dressing.

Traditionally, rojak is served with bamboo skewers to pick up pieces.

Singaporean Restaurants

Displaying 10 of 42 Singaporean Restaurants.

Restaurant		Suburb
1.	Harry's Singapore Chilli Crab	Sydney
2.	Temasek	Parramatta
3.	The Old Raffles Place	Collingwood
4.	Singapore China Town Restaurant	Northbridge
5.	Bismi's Gold an Fork	Melbourne
6.	Ginger & Spice	Neutral Bay
7.	Gingerboy	Melbourne
8.	Katong Singaporean Restaurant	City Beach
9.	Suria Cafe	Girrawheen
10.	Raffles Room at Steventon Lodge	Tea Tree Gully

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