How To Make Rojak

Prepare the vegetables by peeling and cutting the cucumber, jicama, and pineapple into bite-sized pieces.

Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and set aside.

Cut the tofu into cubes and pan-fry until golden brown on all sides.

In a bowl, combine the peanut sauce, shrimp paste, chili paste, lime juice, and sugar to create the dressing.

Mix the cut cucumber, jicama, pineapple, and blanched bean sprouts in a large serving bowl.

Add the fried tofu and gently toss to combine with the vegetables.

Drizzle the dressing over the salad mixture and toss until everything is well coated.

Slice the hard-boiled eggs and arrange them on top of the salad.

Sprinkle crushed peanuts and sesame seeds over the dish for added crunch.

Garnish with fresh cilantro before serving.

Equipment Needed

Dietary

Allergens