Malaysian rojak inspired noodle salad recipe always have a tangy dressing, containing shrimp paste, but here we have used fish sauce. This salad recipe you takes inspiration from the Malaysian rojak. Rojak this word means of mixture and this salad normally combines of fruits and fresh vegetables. Also you have added noodles to stretch it out for a summer gathering seasons or it is also you eat delicious with barbecued meat or fried chicken. 

Malaysian rojak  salad is a sweet, spicy and savory salad with fruit, noodles and vegetables or you also add tofu. It is not a dish that people would be able to slowly ease make themselves this recipe. You have to jump right into the chaos and decide only later if you do it or not. This recipe can use any fruit and vegetables that hold its shape and crispiness well after cutting, including star fruit, unripe papaya, green apple, western apple and if you are up for trying maybe even celery. Rojak  salad recipe is not complete without a sprinkling of finely chopped peanuts, toasted sesame seeds is also ingredients must common this recipe.

So you will try this recipe below the instruction then you read my post and stay on, still the end with complete details. 

Rojak salad made of

This is a blend of sweetness, slight sour and spicy, this salad is often referred to as a spicy fruit salad. So, it makes a great addition to any Christmas buffet  patty because it is a great way to spice flavours of the festive season. So this recipe is our homage to the Malaysian noodle fruit salad. 

In Malaysia and Singapore, fruit rojak typically consists of cucumber, pineapple, jicama, bean sprouts,  deep-fried tofu and youtiao (cut up chinese-style fritters). Unripe mangoes and green apples or other fruits and vegetables are less commonly used. The recipe dressing is made of water, belacan, sugar, chili and lime juice. So, this rojak comprises cut fruit and vegetables mixed with the sweet sour flavours of the black pasty sauce of prawn paste. 

More Malaysian recipes

Those food salad tangy flavours are simply irresistible and what better way to celebrate them than with some other Malaysian cuisine classics recipe. Also or Malaysian recipe including Prawn fritters and Malaysian satay skewers are great foods for entertaining crowds. On the other hand if you are looking for a hearty, soul-warming bowl of soup, you truly can not go wrong with a Malaysian laksa recipe.

The Malaysian food lies in its multicultural roots. The native Malay community introduced spices and coconut milk, while Chinese immigrants brought stir-fry techniques and noodles, and it is a Indian traders introduced curry spices and flatbreads. 

Malaysian favourite food is a Nasi lemak that this country food of a nation. Nasi lemak is often referred to as Malaysia’s unofficial national dish. Basically it is rice cooked in coconut milk but it is the sides that matter. 

Recipe Main Ingredients

• 250g dried rice stick noodles
• ½ pineapple, cored, cut into small pieces
• 1 Lebanese cucumber, quartered lengthwise and sliced 
• 1 carrot thinly sliced
• 4 small radishes cut into wedges
• 1/2 cup coriander leaves
• 2-3 tablespoon chopped unsalted roasted peanuts
• Dressing sauce
• 1/4 cup kecap manis
• 1/2 tablespoon fish sauce
• 2 tablespoon fresh lime juice
• 1 tablespoon tamarind paste
• 1 teaspoon sambal oelek

How to make this recipe?

Step- 1

You place noodles in a large heatproof bowl. Then you cover with boiling water and set aside for 10 minutes until softened. Now you drain then rinse under cold running water and drain well and then you place in a large bowl. 

Step- 2

Now you to make the dressing and place all the ingredients in a small bowl and stir to combine in a spoon.

Step- 3

Then you drizzle half the dressing over the noodles and toss to coat this dish and add the pineapple, vegetables and coriander leaves. Now you drizzle with more dressing to taste this recipe.

Step- 4

Now you transfer to a serving plate and sprinkle with 2-3 tablespoon unsalted roasted chopped peanuts  or you add little extra chili flakes and then you serve this recipe and enjoy eating with your family and friend. 

Nutrition Information

Calories: 210 kcal

Carbohydrates: 40.2g

Protein: 6g

Fat: 5g

Saturated Fat: 0.7g

Sodium: 765 mg

Fiber: 6.3g

Sugar: 30g

Vitamin A: 650 IU

Vitamin C; 165 mg

Calcium: 60 mg

Iron: 2 mg

Notes

I prefer to enjoy rojak without any stinky fish flavours in there, but if you enjoy it you could probably get away with adding a splash of fish sauce in lieu of the more traditional shrimp paste. 

 I do not recommend serving this rojak on a board there’s a bit more sauce than strictly and it will run everywhere and I was working with what I had available this recipe. 

This recipe also may contain gluten, peanuts, tree nuts, fish and shellfish. 

Storage and reheat this recipe

You best consume it within 1 month after opening and keep refrigerated if not in use. The rojak sauce can be kept in the refrigerator for up to 7 days. 

Chicken 65 recipe

FAQ

What to eat with rojak sauce?

For the salad you can add any fruits you desire, but preferably crunchy, sourish, sweet and sour fruits – such as cucumber, pineapple, apple, yam bean, rose apple and green mango. These blend well with the rojak sauce. 

What is noodle salad made of?

First you take a large bowl and combine the noodles, the cabbage, carrots, spinach, scallions, cilantro and the dressing. When you toss to incorporate all of the ingredients and now you top with the shallots and serve it. 

Is rojak healthy food?

Rojak is not a healthy food because per rojak recipe- per 518 calories, 22g fat and 914 mg sodium, so, rojak food is not healthy at all. 

Is rojak high in sugar?

Rojak is a food salad dish that consists of various types of chopped fruits, vegetables and seafood drenched in a palm sugar dressing and topped with roasted chopped peanuts. The palm sugar dressing is what contributes to rojak high sugar content  

Is rojak fattening for weight loss?

It is believed that this rojak can help in weight loss because it is a salad recipe but it is a fulfil of sugar.

Why is Malaysian food so good? 

 Malaysian cuisine is heavily influenced by other cuisines from Southeast Asian countries, such as Indonesian, Indian, Thai and Chinese. These influences resulted in the exotic flavours with a unique combination of sweet, sour and spicy tastes. 

What to eat with rojak?

 Rojak is a side dish you can pair it with steamed rice. 

Conclusion: 

This recipe adds 1/2 pineapple, cut into small pieces vegetables and coriander leaves 1/3 cup coriander leaves. Drizzle with more dressing to taste. Transfer to a serving platter and sprinkle with 2 tablespoon chopped unsalted roasted peanuts to serve. 

So, if you want to try this recipe then visit my page and now you try this recipe and the best tip and instruction here is this recipe.