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Telegraph

Rojak

A word that translates as 'mixture' in Malay, rojak is so much more than just a salad; it's a medley of tastes and textures, of sweet fruits and salty shrimp. It's divine. Growing up, rojak was a refreshing, cooling treat that we would eagerly await. Requires cooling time. Overview Prep time 15 mins Cook time 20 mins Serves 3 to 4 Ingredients For the dressing 3 tbsp tamarind paste 3 tbsp gula melaka palm sugar (or soft dark brown sugar) 1 tbsp light soy sauce, or to taste 1 tbsp traditional Malaysian cooking caramel (available to order online, or use 1 tbsp kecap manis with 1 tbsp palm sugar) 1 small red chilli, finely chopped 1 red bird's eye chilli, finely chopped 1 tsp belacan (fermented shrimp paste), toasted (optional), alternatively miso or fermented bean paste work well too 1 tsp lime juice, or to taste For the salad 1 small celeriac, peeled 1 cucumber, peeled and deseeded 1 ripe mango, peeled and stoned 1 pineapple, peeled and cored 200g firm tofu, cubed and fried 2 tbsp salted roasted peanuts, chopped, to serve Method Step First, make the dressing. Combine 3 tbsp tamarind paste, 3 tbsp gula melaka palm sugar (or soft dark brown sugar), 1 tbsp light soy sauce and 1 tbsp traditional Malaysian cooking caramel in a small saucepan over a low heat. Cook, stirring continuously, until all the sugar crystals have dissolved, about 5 minutes. Step Mix through 1 small red chilli and 1 red bird's eye chilli, both finely chopped, then stir in 1 tsp toasted belacan, if using. Step Continue to heat, stirring continuously, until the dressing thickens to a sticky consistency. Step Remove the pan from the heat and add 1 tsp lime juice. Taste and adjust the balance of flavours with more soy sauce and lime juice as needed. Leave the dressing to cool.