There are two main variations of the way rojak are prepared. One variation is adapted from the Malay and Chinese cuisines, which is commonly a toss of beansprouts, greens, tau pok (or deep-fried soybean cake), you tiao (a crispy long strip of fried flour) pineapple, cucumber, and a generous sprinkle of finely chopped roasted peanuts (which gives it ample texture and a lovely crunchy bite) well-tossed with a spicy fermented prawn paste sauce.
The other is the Indian version, which is also tossed in peanut sauce, although this version has an added red flavouring and colour for that tinge of spiciness. The Indian rojak can be personalised to one’s specific tastebuds as most stall vendors allow their patrons to choose the ingredients that they want – which includes baked potatoes, steamed fishcakes, prawn fritters, octopus, a mix of fried greens and many more.
Yet again, this is a popular dish in Singapore, so finding a rojak stall near you won’t be too much of a hassle. Connie Rojak & Snacks can server you the best taste rojak here. To find more, pls go to our menu.