Best 5 Rojak Sauce Recipes
Rojak sauce is a thick, flavorful sauce commonly used in Southeast Asian cuisine. Its versatility makes it a popular condiment for various dishes, from refreshing salads to grilled meats and seafood. This article aims to provide food enthusiasts with a comprehensive guide to crafting the perfect rojak sauce. We will explore different variations of the sauce, each offering a unique blend of flavors. Whether you prefer a spicy, sweet, or tangy sauce, this article will equip you with the knowledge and techniques to create a delicious rojak sauce that will elevate your culinary creations.
Here are our top 5 tried and tested recipes!
PENANG FRUIT SALAD SAUCE (ROJAK SAUCE)
A combination of sweet tamarind, salty prawn sauce, spicy chillies and fragrant crunchy coarse peanut on each bite.
Provided by Lene
Time 10m
Yield 2 Servings
Number Of Ingredients 9
Steps:
- Hot up a pot, toss all Ingredient A into the pot and mix well, let simmer at low heat and keep stirring until it forms a thick sauce. Remove sauce and place in a bowl and leave to chill.
- Pour Ingredient B on top of the sauce evenly as a garnish. Ready to use. (Only proceed this step before you serve the sauce, in order to maintain the fragrant and texture of the nuts.)
Nutrition Facts : Calories 46, Sodium 128, Sugar 44g, Carbohydrate 12g
ROJAK
Make this delicious Malaysian fruit dessert to finish an exotic meal, or use as a relish for spiced roast pork. It features a punchy sweet and sour dressing
Provided by Diana Henry
Categories Dessert
Time 33m
Number Of Ingredients 13
Steps:
- Mix the ingredients for the dressing together. Peel the mango and cut the cheeks from each side of the stone. Remove the rest of the flesh and slice, discarding any squashed or bruised bits (you need firm flesh for this dish). Peel the papaya, halve, deseed and cut the flesh into slices, and do the same with the melon.
- Peel or leave the skin of the apple intact, whichever you prefer, then halve, core and cut into small chunks, or thin slices. Carefully toss all the fruit together with the dressing (it works best to use your hands). Taste. You may find you need more lime once the dressing is tossed with the fruit. If using this as a relish instead of as a fruit salad, add chopped coriander. Scatter the peanuts and sesame seeds over before serving.
Nutrition Facts : Calories 168 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
INDIAN ROJAK SAUCE
Provided by Amy Beh
Categories Sauces and Condiments
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan and fry ground ingredients until fragrant.
- Add in (B) and simmer until gravy turns thick.
- Toss rojak ingredients with the sauce.
Nutrition Facts : Calories 2700 cal
ROJAK SAUCE
Provided by Amy Beh
Categories Sauces and Condiments
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put dried chillies, red chillies and bird´s eye chillies in a food processor. Blend to a fine paste.
- Combine sweet sauce with 1-2 tablespoons water. Stir well. Add blended chilli paste, shrimp paste, light soy sauce, castor sugar and a little water. Stir and cook till sugar dissolves.
- Add groundnuts/peanuts, sesame seeds and toasted belacan. Stir well to mix.
Nutrition Facts : Calories 6800 cal
ROJAK SAUCE
Make and share this Rojak Sauce recipe from Food.com.
Provided by Latchy
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all the ingredients in a small saucepan and mix well, then cook over a low heat until the sugar dissolves and sauce becomes slightly thick.
- Cool.
- Then add to salad ingredients and mix well.
Nutrition Facts : Calories 46, Sodium 128, Carbohydrate 11.8, Fiber 0.1, Sugar 11.1, Protein 0.1
Tips:
- When choosing shrimp paste, opt for a brand that uses fresh shrimp and has a reddish-orange color.
- To make a vegetarian version of rojak sauce, substitute the shrimp paste with a mixture of tamarind paste and soybean paste.
- If you like your sauce spicy, add some chopped chili padi or chili sauce to taste.
- For a sweeter sauce, add a bit of gula melaka (palm sugar) or brown sugar.
- To make the sauce thicker, add some cornstarch or tapioca flour dissolved in a little water.
- Serve rojak sauce with a variety of fresh fruits, vegetables, and fried fritters for a delicious and refreshing meal.
Conclusion:
Rojak sauce is a versatile and flavorful condiment that can be used to enhance a variety of dishes. It is especially popular in Southeast Asia, where it is used as a dipping sauce for satay, grilled meats, and fresh fruits. With its sweet, sour, and spicy flavors, rojak sauce is sure to tantalize your taste buds and leave you wanting more. So next time you're looking for a new and exciting way to add flavor to your food, give rojak sauce a try!
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