Food For Thoughts . . .
Rojak. It's truly a Singapore dish although it has roots in Indonesia where
it's called Rujak Cimgur, and they use bits of bulls nose for a chewy element.
Unlike the new fangled renditions here, it's all about balance: crispy youtiao,
spongy tau pok soaked in a rich, sweet-savoury sauce, refreshing cucumber
and bean sprouts, and a touch of pineapple for sweetness and acidity. The
sauce, a closely guarded secret, is a blend of shrimp paste, sugar, lime juice,
and chili, each rojak seller having their own unique version. The finishing touch
is a generous sprinkle of ground peanuts for aroma and crunch. A good
rojak is a symphony of textures and flavours, a taste of real Singaporean
cuisine..
Recipe Video of Rojak
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