A sauce made of tamarind pulp, lime juice, ground chili and shrimp paste is a crucial ingredient. Rojak, Malay for “wild mix,” is typically served as an appetizer or a meal in its own right. The dish is called rujak in Indonesia. For those non-ASEAN countries, you may find easily the ready made sauce in any ASEAN store in your country too.
1 guava fruits
Handful of roasted peanut ground
2 spoonful of rojak paste + a little tamarind powder (Thanks to my best friend Clarissa to bought me this all the way from Penang)
- Wash and cut all the fruits into cubes. Set aside.
- To make the dressing, mix the tamarind powder with a little water in a bowl.
- Mix 3 spoonful of rojak paste, it should be a thick puree. Stir until the tamarind water is mixed well with paste. Taste to see if you want to add any more chilli or palm sugar depends on your own taste.
- Mix with all the fruits into paste, follow by kiwifruits.
- Sprinkle some roasted peanut ground on it and enjoy!