RECIPE: Make rojak in 3 steps

Coordination Melissa Chang Photography Frencheschar Lim Art Direction & styling Diane Ng 

Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel SIngapore

Serves 5


1 small turnip, peeled

2 cucumbers 

½ honeydew 

½ pineapple 

2 jambu 

3 green apples 

2 green mangoes 

2 guavas


For the dressing:

1 cup water 

½ block tamarind paste 

1 torch ginger bud, finely chopped

2 red chillies, finely chopped

1 small lime, seeds removed, juiced and peel thinly sliced

4 tbsp sugar

2 tbsp sweet black shrimp paste* (hae ko) 

8 tbsp chopped peanuts 



1 Cut the turnip, cucumbers and all the fruits into bite-sized pieces.

2 Add the water to the tamarind paste. Squeeze the paste to extract the juice. Discard the pulp. 

3 Combine 5 tbsp tamarind juice with the torch ginger bud, chillies, lime juice and peel, sugar, shrimp paste, and 5 tbsp peanuts in a bowl. Mix well.

4 In a large bowl, toss all the ingredients together with the dressing. Garnish with 3 tbsp peanuts and serve.


*Available at the Asian condiments section of major supermarkets.