Hawker Classics

Traditional Singaporean Rojak: The Ultimate Hawker Style Salad

A vibrant medley of crisp fruits and vegetables tossed in a thick, umami-rich fermented prawn paste dressing, topped with crunchy toasted dough fritters and crushed peanuts. This Singaporean 'salad' is an explosion of sweet, sour, and spicy flavors that perfectly captures the local hawker spirit.

Prep: 20 min
Cook: 10 min
Serves: 4
Level: Easy
Per serving: 340 kcal

Ingredients

3 tbsp Heh Kor (Thick Fermented Prawn Paste)
3 tbsp Gula Melaka (Palm Sugar Syrup)
1 tbsp Chili Boh (Dried Chili Paste)
1 tbsp Tamarind Paste (Asam), dissolved in 2 tbsp water
2 tbsp Calamansi Lime Juice
1 tbsp Bunga Kantan (Torch Ginger Bud), finely minced
0.5 fruit Pineapple, peeled and cut into chunks
0.5 fruit Bangkuang (Jicama), peeled and sliced
0.5 fruit Cucumber, sliced into bite-sized pieces
2 pairs Youtiao (Dough Fritters), toasted and sliced
2 pieces Tau Pok (Fried Tofu Puffs), toasted and sliced
0.5 cup Roasted Peanuts, finely crushed

Method

Toast the youtiao and tau pok in a dry pan or air fryer at 180°C for 5 minutes until they are very crispy. Slice them into bite-sized pieces once cooled.
In a large wooden mixing bowl, combine the Heh Kor (prawn paste), Gula Melaka syrup, Chili Boh, tamarind water, and calamansi lime juice. Whisk vigorously until the sauce is smooth and glossy.
Stir in the finely minced bunga kantan into the sauce to infuse the floral aroma.
Add the pineapple chunks, bangkuang slices, and cucumber to the bowl. Toss well to ensure every piece is coated with the thick sauce.
Add the toasted youtiao and tau pok slices. Give it a final quick toss so they remain crispy while absorbing some of the dressing.
Transfer to a serving plate and sprinkle generously with the crushed roasted peanuts. Serve immediately.

Notes

Always toast your dough fritters right before mixing to ensure they don't turn soggy.

The quality of the Heh Kor (prawn paste) is vital; look for a brand that is thick, dark, and pungent.

If you like it extra spicy, add more chili boh or finely chopped bird's eye chilies.

Don't over-mix the fruit, as they will release water and thin out the sauce.

Questions

What is Heh Kor?

Heh Kor is a thick, black fermented prawn paste used specifically in Penang and Singaporean rojak. It is much thicker and sweeter than the shrimp paste blocks (Belacan) used in curries.

Can I substitute the Bunga Kantan?

Bunga Kantan (Torch Ginger Bud) has a very unique floral and citrus scent. If you cannot find it, you can omit it, or use a tiny bit of lime zest and grated ginger, though the flavor profile will change.

Is Rojak vegetarian?

Traditional Singaporean Rojak is not vegetarian because the main component of the sauce is fermented prawn paste.

How do I keep the Rojak crunchy?

The key is to only mix the sauce with the ingredients right before you are ready to eat. Once mixed, the salt in the paste will draw water out of the fruits and soften the youtiao.