Singapore Chinese Rojak

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Toast the youtiao and tofu puffs until crisp at the edges.

Ingredients quick view

1 cucumber, cut into chunks

2 cups pineapple chunks

1 jicama or turnip, cut into chunks

2 cups bean sprouts, blanched

4 tofu puffs, toasted and cut

2 youtiao, toasted and cut

2 tablespoons hae ko (sweet prawn paste)

1 tablespoon tamarind paste

1 tablespoon palm sugar

1 fresh red chile, pounded

1 teaspoon toasted belacan, optional

1/2 cup roasted peanuts, crushed

Add youtiao only at the last moment so it keeps some crunch.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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