Tuesday, September 29, 2015

Kuah Rojak

I have been yearning to eat this ever since we came here.  We used to buy this all the time from hawkers and its too delicious especially the sauce being a little spicy and at the same time sweet. Dipped with fruit of different texture gives this dish a special autenticity that you just cant get anywhere.


Dried Chili - Boil
Belacan - 1/4 in
Brown sugar
Palm Sugar
Dark soy sauce
1/2 tsp flour ( to thicken the sauce)

Quantity of ingredients depends on how spicy and sweet you want the sauce to be *


  • Blend chili and belacan till fine.
  • In a nonstick pot, melt the brown sugar and palm sugar in a little bit of water. Not too much as you do not want the sauce to be too watery.  Once the sugar melts, add the blended ingredients, salt, dark soysauce and flour.  Cook in slow heat till everything has combined and sauce is thick.
  • Dish out and sprinkle with chopped peanuts.
  • This sauce can be served with Pineapple, cucumber, Jicama(Sengkuang), mango and rojak crackers

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