Malaysian Fruit Rojak

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Whisk hae ko, tamarind, palm sugar, chile, and belacan into a thick, balanced dressing.

Ingredients quick view

2 cups pineapple chunks

1 cucumber, cut into chunks

1 jicama, cut into chunks

1 firm green mango, cut into chunks

1 guava, cut into chunks

1 cup fried tofu or sliced youtiao, optional

2 tablespoons hae ko (sweet shrimp paste)

1 tablespoon tamarind paste

1 tablespoon palm sugar

1 fresh red chile, pounded

1/2 teaspoon toasted belacan, optional

1/2 cup roasted peanuts, crushed

Dry produce lets the thick rojak dressing cling instead of becoming watery.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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