Ruby makes rojak (Malaysian-style sweet and sour salad)

Based on 4 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
Granny Smith apples
½ pineapple
cucumber
kohlrabi
150 g tofu
red onion
lime
1 tbsp tamarind paste
60 ml sweet soy sauce
1 tbsp fish sauce
Thai chilis
70 g roasted peanuts
10 g sesame seeds (toasted)
salt
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls (small)
  • bowl (large)
  • food processor
  • rubber spatula
  • fine sieve

Nutrition per serving

Cal
310
Protein
13 g
Fat
12 g
Carb
45 g
  • Step 1/3

    Finely slice red onion, transfer to a small bowl, and squeeze some lime juice over the top. Fill with cold water and set aside to quick-pickle. Roughly peel cucumber, leaving on some thin strips of skin, then chop roughly into bite-sized pieces (it’s fine—and fun—if the pieces are cut into irregular shapes, just make sure the sizes are similar). Peel kohlrabi and pineapple (removing and discarding the core) and chop like the cucumber. Chop green apple, removing and discarding the core. Cut fried tofu into bite-sized cubes. Add everything except the red onions to a large bowl. Squeeze the juice of half a lime over the top and season lightly with salt.
    • red onion
    • lime
    • cucumber
    • kohlrabi
    • ½ pineapple
    • Granny Smith apples
    • 150 g tofu
    • salt
    • cutting board
    • knife
    • bowl (small)
    • bowl (large)

    Finely slice red onion, transfer to a small bowl, and squeeze some lime juice over the top. Fill with cold water and set aside to quick-pickle. Roughly peel cucumber, leaving on some thin strips of skin, then chop roughly into bite-sized pieces (it’s fine—and fun—if the pieces are cut into irregular shapes, just make sure the sizes are similar). Peel kohlrabi and pineapple (removing and discarding the core) and chop like the cucumber. Chop green apple, removing and discarding the core. Cut fried tofu into bite-sized cubes. Add everything except the red onions to a large bowl. Squeeze the juice of half a lime over the top and season lightly with salt.

  • Step 2/3

    To make the sauce, combine tamarind, sweet soy sauce, fish sauce, and finely chopped Thai chili in a small bowl. Add half of the toasted sesame seeds to the sauce and stir well until combined. The sauce should be tart, syrupy, and spicy—so adjust where needed to achieve balance. If it’s too thin, add more of the sweet soy sauce to thicken. Add peanuts to a food processor and pulse to a rough, sandy texture.
    • 1 tbsp tamarind paste
    • 60 ml sweet soy sauce
    • 1 tbsp fish sauce
    • Thai chilis
    • 70 g roasted peanuts
    • bowl (small)
    • food processor
    • rubber spatula

    To make the sauce, combine tamarind, sweet soy sauce, fish sauce, and finely chopped Thai chili in a small bowl. Add half of the toasted sesame seeds to the sauce and stir well until combined. The sauce should be tart, syrupy, and spicy—so adjust where needed to achieve balance. If it’s too thin, add more of the sweet soy sauce to thicken. Add peanuts to a food processor and pulse to a rough, sandy texture.

  • Step 3/3

    Drain pickled onions and transfer to the large bowl with the fruit and vegetables. If the salad ingredients have released a lot of liquid into the salad bowl, drain this too, otherwise the salad will be too liquidy. Generously drizzle most of the sauce over the salad. Toss well, and garnish with extra peanuts and toasted sesame seeds. You can eat rojak as a starter, a main, or a side to a medley of dishes. Spoon additional rojak sauce over the salad when serving. Enjoy!
    • sesame seed
    • fine sieve

    Drain pickled onions and transfer to the large bowl with the fruit and vegetables. If the salad ingredients have released a lot of liquid into the salad bowl, drain this too, otherwise the salad will be too liquidy. Generously drizzle most of the sauce over the salad. Toss well, and garnish with extra peanuts and toasted sesame seeds. You can eat rojak as a starter, a main, or a side to a medley of dishes. Spoon additional rojak sauce over the salad when serving. Enjoy!