A mix of fruit and vegetables tossed in a pungent, sweet-spicy shrimp paste dressing with crushed peanuts, a distinctly Malaysian salad.
Rojak, meaning 'mixture' in Malay, brings together an unusual combination of fruit and vegetables β typically pineapple, cucumber, jicama and mango β unified by a bold dressing built on fermented shrimp paste and palm sugar. The dressing is the defining element, a thick, dark, intensely savory-sweet sauce that might seem unusual paired with fruit but creates a genuinely addictive balance once tossed together with the crisp, juicy vegetables. Topped generously with crushed roasted peanuts for crunch, rojak is a beloved Malaysian street food snack or light meal, its bold flavor combination reflecting the country's willingness to embrace unexpected pairings.
Serves 4
Cut pineapple, cucumber, jicama and mango into similarly sized cubes.
Blend shrimp paste, palm sugar, lime juice, tamarind paste and chiles into a thick, dark sauce.
Taste and adjust the dressing carefully β shrimp paste varies in intensity between brands, so start with less and add more to taste.
Toss the fruit and vegetables with the dressing until well coated.
Scatter crushed peanuts generously over the top.
Serve immediately.
Taste and adjust the dressing carefully before tossing, since shrimp paste brands vary considerably in saltiness and intensity.
Cut all the fruit and vegetables to a similar size for a consistent bite in every forkful.
Serve immediately after dressing, since the fruit and vegetables release liquid over time and can dilute the sauce.
Some versions add fried tofu puffs or youtiao (Chinese crullers) for extra texture.
A version with more fruit, like guava or star fruit, is common depending on seasonal availability.
Rojak buah is a fruit-only version without vegetables, focusing purely on the sweet-savory contrast.
Best eaten fresh; refrigerate leftovers up to 1 day, though the texture and flavor are best enjoyed immediately after assembling.
Rojak is found throughout Malaysia, Singapore and Indonesia with countless regional variations, its name meaning 'mixture,' reflecting the dish's core identity as a bold combination of contrasting textures and flavors unified by a distinctive dressing.
It's worth seeking out at an Asian grocery for the authentic flavor; there's no good substitute that replicates its distinctive fermented depth.
A vegetarian version would need to omit the shrimp paste, which significantly changes the dish's character since it's the defining flavor element.
Use less shrimp paste and balance it with more palm sugar and lime juice, tasting as you adjust to find the right balance for your palate.
Per serving (220g / 7.8 oz) Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.
