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
oti John
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