Rojak (Soy-Free)

Ingredients

• 1 medium Cucumber
• 1 cup Pineapple
• 1 medium Green Mango
• 1 cup Turnip (Jicama)
• 4 pieces Tau Pok (Firm Tofu, fried)
• 2 pieces You Tiao (Chinese Fried Dough)
• 1/2 cup Roasted Peanuts (unsalted)
• 2 tablespoons Tamarind Paste
• 2 tablespoons Palm Sugar
• 1 tablespoon Lime Juice
• 2 tablespoons Water
• 1 teaspoon Shrimp Paste (Belacan)
• 1 teaspoon Chili Paste

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small saucepan, combine the 2 tablespoons tamarind paste, 2 tablespoons palm sugar, 1 tablespoon lime juice, and 2 tablespoons water. Add the 1 teaspoon shrimp paste and 1 teaspoon chili paste. Heat this mixture over medium-low heat, stirring constantly, until the 2 tablespoons palm sugar is completely dissolved and the sauce has thickened slightly, about 3-5 minutes. Remove from heat and set aside.
2. 2Prepare the fruits and vegetables: Cut the 1 medium cucumber into 1.27 cm thick half-moons. Cut the 1 cup pineapple into 2.54 cm chunks. Peel and cut the 1 medium green mango into 2.54 cm chunks. Peel and cut the 1 cup turnip (jicama) into 2.54 cm chunks.
3. 3Prepare the fried components: Cut the 4 pieces tau pok (firm tofu, fried) into 2.54 cm cubes. Cut the 2 pieces you tiao (Chinese fried dough) into 2.54 cm pieces.
4. 4In a large mixing bowl, combine the prepared 1 medium cucumber, 1 cup pineapple, 1 medium green mango, 1 cup turnip (jicama), 4 pieces tau pok, and 2 pieces you tiao.
5. 5Pour the prepared rojak sauce over the ingredients in the large mixing bowl. Toss everything gently to ensure all the pieces are evenly coated with the sauce.
6. 6Add the 1/2 cup roasted peanuts to the bowl. Toss gently one more time to distribute the peanuts throughout the salad.
7. 7Serve the rojak immediately.

Substitutions

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