'Rojak buah petis' is a tangy fruit and vegetable salad with a tinge of spiciness. It uses a sticky and sweet black fermented shrimp paste as a dressing. It is a popular salad in Indonesia, Malaysia and Singapore.
Preparation 15 mins
Cooking 30 mins
Rojak Buah Petis, Rojak buah
Malaysian, Singaporean, Indonesian
|1⁄2 tbsp||sesame seeds|
|5 g||shrimp paste (dried)|
|1||chilli peppers (dried)|
|1 cup||Malaysian sweet soy sauce (kicap lemak manis)|
|3 tbsp||shrimp paste (petis udang)|
Nutrition per Serving
Community Food Snaps
Rojak buah is a fruit salad which can be found in Indonesia, Malaysia and Singapore. Penang, in Malaysia for example is popular for this salad. The word ‘rojak’ means mixture in colloquial Malay while ‘buah’ translates into fruits. The special shrimp paste used in this fruit salad is the star ingredient. Mixing the crunchy fruits and vegetables in the sauce gives fresh flavours an interesting savoury twist to it. Most importantly, it complements well with the crunchy peanuts and sesame seeds that are added.
How to make the sauce for rojak buah?
The sauce for rojak buah is made of sweet soy sauce, sugar, water and most importantly, ‘petis udang’. Petis udang is a thick shrimp paste with the consistency of molasses. Although it can be compared to 'belacan' or 'terasi', petis udang is sweeter in flavour unlike the other two which are very salty.
How to store the sauce for rojak buah?
The sauce for rojak buah can be kept in the refrigerator for up to 7 days. Store it in a sterilized clean airtight container.
Preparation is rather simple because it mainly involves cutting and mixing the ingredients together evenly. You will love this sweet and spicy salad once you have a taste of it.
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Steps to Prepare
Step 1 of 4
- 1⁄2 tbsp sesame seeds
- 1 tbsp nuts
Toast sesame seeds and nuts on a dry pan until fragrant. Leave aside. Toast belacan.
Step 3 of 4
- 1 cup Malaysian sweet soy sauce (kicap lemak manis)
- 3 tbsp shrimp paste (petis udang)
- 1 tbsp sugar
- 2 tbsp water
In a pan, add sweet soy sauce, petis udang, water and sugar. Cook over medium heat. Add blended chilli paste. Cook until sauce thickens. Leave aside to cool.
Step 4 of 4
- pineapple cubes
Meanwhile, cut fruits and vegetables into bite-size pieces. Mix sauce with the fruits and vegetables. Garnish with nuts and sesame seeds.
Published: August 2, 2014