Posted on Wed 28th June 2023
Rojak Salad
A sweet, sour and tangy Malaysian salad, perfect for a hot Summer's day!
Cuisine
Malaysian
Time
20 mins
Servings
2 people
Ingredients
- ½ green apple, cut into bite-sized pieces
- ⅓ cucumber, cored, cut into bite-sized pieces
- 50g semi-ripe pineapple, cut into bite-sized pieces
- 50g beans sprouts
The Sauce
- 1 tbsp Belacan paste (or less, according to your taste buds)
- 1 tbsp brown sugar
- 1 tbsp tamarind puree
- 1 tsp dark soy sauce
- ½ lime, juiced
- 1 tbsp peanuts, toasted and crushed, to garnish
- 1 tbsp sesame seeds, toasted, to garnish
Method
Preparation
• Combine sauce ingredients into a mixing bowl, stir well until combined.
• Cut all the fruits and vegetables into similar bite-sized pieces.
• Wash and pick the beansprouts, and set aside.
Cooking
• Place all the fruit, and beansprouts in a large salad / mixing bowl and pour the sauce all over, mix to combine thoroughly.
• When ready to serve, plate up onto a serving plate and serve immediately once sauce is mixed in (otherwise the salt will draw water out of the salad and it will become watery).
Explore our award-winning cookware range today!
How to cook Rojak Salad
Check out our Cooking Classes
Masterclass with Dominique Woolf, author of The Asian Pantry
£115.00Menu: Citrusy Smoked Salmon Tartare, Curried Noodles, Lip-smacking Black pepper Chicken, Soy and Sesame Cucumber pickle.
10 Spaces Left
Full Day Vietnamese Cuisine
£195.00Menu: Chicken Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls
8 Spaces Left
5 DAY COOKERY COURSE
£825.00Join us on a whirlwind tour across Asia with our brand new 5 day cooking course! Taking on a new cuisine each day, you’ll bounce from China, to Thailand, Vietnam, Korea and Japan, gaining insight into the different cultures as well as mastering the most popular dishes that each exquisite country has to offer.
5 Spaces Left
7 course Supper club with recipes from the Silk Road from Radhika's cookbook Flavours without Borders
£50.00Menu: Atho noodles from Myanmar (Indo-Burmese), Paneer Manchurian (Indo- Chinese connection in Kolkata, India ), Tuna samosa – Samosa tale on the Silk route, Achari baingan – aubergine cooked with pickling spices (Aubergine odyssey on Silk route) Dahi chicken with paratha (stories from the Spice route) This will be served with flat bread) / vegetarian option with chickpeas, Coronation chicken or Cauliflower / seasonal vegetable curry Exploring the curry trail from India – Vietnam – Japan. Curry connection – Vietnamese curri chai, Mango shrikhand from India.
25 Spaces Left
Full Day Thai Cuisine
£195.00Menu: Som Tam Salad, Grilled Pork, Thai Green Chicken Curry, Pad Thai, Coconut Rice
9 Spaces Left
Full Day Takeaway Classics
£195.00Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice
11 Spaces Left
Introduction to Korean Cuisine (3hr)
£115.00Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
12 Spaces Left
Thai Cooking Masterclass with Yui Miles
£115.00Menu: Chicken Massman curry, Somtum Khao pod (Papaya salad with sweetcorn), Pad Se-ew (Noodles with pork and dark soy sauce)
12 Spaces Left
Introduction to Vietnamese Cuisine (3hr)
£115.00Menu: Chicken Pho, Pickled Carrot & Daikon Salad, Vietnamese Spring Rolls, Bahn Mi
8 Spaces Left