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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