UniquelySingaporeRecipes - Rojak

Ingredients
1 small cucumber, cut into wedges
2 slices pineapple, cut into wedges
½ small bangkwang (turnip), peeled and cut into wedges
1 cup bean sprouts, blanched
A bunch kangkong (water convolvulous), blanched (It's ok if dun have this)
2 pei tan (century eggs), peeled and quartered (It's ok if dun have this)
½ ju her (cured cuttlefish), cut into pieces (It's ok if dun have this)
1-2 fried yu tiao (Chinese dough sticks)
2-3 taupok (fried bean curds) (It's ok if dun have this)

Dressing
2 heaped tbs black bean paste(I used sweet black/seafood sauce to replace it)
Hot water to soften(It's ok if dun have this)
2-3 red chilli, pounded (or use 1 tbs bottled sambal olek)(It's ok if dun have this)
1-2 tbs sugar or to taste
Assam (tamarind) water using 1 tbs tamarind paste and ¼ cup water
Juice from 1 lime/lemon
½ cup roasted peanuts, chopped finely
Tip of a bunga kantan (pink ginger bud), grated finely(It's ok if dun have this)

Method
In a bowl, soften the black prawn paste first with a few spoonful of hot water. Add chilli, assam water, sugar and lime juice to the softened prawn paste, stirring all the while to blend into a thick sauce. Finally, add the chopped nuts and bunga kantan, Taste to adjust seasoning. There should be a balance of salty, sour and sweet.

Cut the cucumber, pineapple and bangkwang into bite-sized wedges. Blanch the bean sprouts and kangkong in a pot of boiling water or microwave then on high for two minutes. Place yu tiao and taupok in an oven on low 100 ° C heat for 10 minutes to make them crispy. (I roasted my youtiao over the stove) Cut into small pieces.

Assemble the salad by placing the vegetables into a bowl, followed by the pei tan and ju her. Top with crispy yu tiao and taupok. Dress with peanut and black bean paste, mix well and serve.

Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan

yw, hope this helps (: