Posts Tagged ‘malaysian snack’

“Rojak” is a Malaysian style salad mixed with a special sauce that made with shrimp paste and among other stuff. The ingredients for the salad itself are usually a combination of sliced fruits and vegetables. Because of added shrimp paste in the rojak sauce, some people may find rojak stinky and fishy, while others like myself think it’s delicious and addicting!

Malaysian Style Salad 'Rojak'

Malaysian Style Salad ‘Rojak’

Rojak Recipe– please note the following is only for ONE serving

Rojak Ingredients:
4-5 thin slices of fresh pineapple
4-5 thin slices of Asian pear/jicama
4-5 thin slices of cucumber
4-5 thin slices of tofu puff
4-5 thin slices of Chinese donut
a few blanched bean sprouts
a few cooked water spinach– cut into 1 inch length

Ground roasted peanuts for sprinkle on top

Rojak Sause (mix well, warm up slightly in microwave to help mixing if necessary):
1 tbsp shrimp paste– see picture below. Available in Asian grocery stores, under South East Asia food section
1 tbsp fresh lemon juice
1/2 tbsp hoisin sauce
1/2 tbsp honey
1 tsp sambal chili (optional)
5 tbsp water


Toss all ingredients (except peanut sprinkles) in rojak sauce to coat well. Sprinkle ground peanuts and serve immediately.

Shrimp paste for the Malaysian Rojak sauce

Shrimp paste for the Malaysian Rojak sauce

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If you don’t want to fuss making the filling only for this Malaysian snack, use sambal dried shrimp ‘hae bee hiam’ instead. It won’t taste quite the same, but just as delicious…

Sambal Gluten Rice Sandwich

Sambal Gluten Rice Sandwich-- this is not a good picture of it. I will take better pictures next time 😉

Sambal Gluten Rice Sandwich Recipe

3 cups gluten rice
1 tsp ground turmeric powder
1oo ml thick coconut milk
1 tbsp sugar
1/2 salt

filling (blend together):
5 shallots– peeled
2 cloves garlic
1/2 cup dried shrimps– soaked
5 dried chillies– soaked

filling seasoning:
1 tsp sugar
1/2 tsp salt
1 tbsp curry powder

chicken floss– optional


  1. Wash rice then add turmeric powder, soak in water overnight. Drain.
  2. Steam rice on high heat for 20 minutes. Add coconut milk, sugar and salt then stir well. Place rice back to steamer for another 30 minutes.
  3. Add 1 tbsp oil into pan, saute filling on high heat until aromatic. Add seasoning and stir well. Dish out.
  4. While the rice is still hot, scoop half of if and spread at the bottom of a square pan, press firmly. Spread sambal filling evenly on the top, follow by chicken floss, if using.
  5. Spread the remaining rice on the top evenly and press firmly. Cut into pieces and serve.

Regina’s note:

When I cut it into pieces, the rice tends to stick to the knife and keeps comes off… could it because I used too much coconut milk (I used a small can of 165ml) and thus making the rice too greasy?… will try next time with less coconut milk.

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