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Malaysian · Singaporean

Rojak buah

Non-vegetarian

Chunks of pineapple, green mango, jicama, cucumber and blanched bean sprouts coated in a sticky, sweet-sour-funky dressing of shrimp paste, tamarind and palm sugar, showered with crushed peanuts.

Rojak buah is a Malaysian salad, ready in about 25 minutes and made with pineapple, jicama and shrimp paste. It serves 4 and is rated easy to cook.

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Rojak buah fruit salad coated in dark shrimp-paste sauce and crushed peanuts
Photo: CherylGarnet / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
5 min
Total
25 min
Serves
4
Level
Easy
Calories
193

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Toast the shrimp paste (opens in a new tab) in a dry pan or wrapped in foil until fragrant and crumbly. Pound with the chillies to a paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  2. Step 2

    Work in the tamarind, palm sugar (opens in a new tab), lime juice (opens in a new tab) and water until you have a thick, glossy, syrupy dressing.

    • 4 min

  3. Step 3

    Just before serving, toss the pineapple (opens in a new tab), mango (opens in a new tab), jicama (opens in a new tab), cucumber (opens in a new tab), bean sprouts (opens in a new tab) and tofu in the dressing until well coated.

    • 3 min

  4. Step 4

    Pile onto plates and shower with crushed peanuts and sesame seeds (opens in a new tab).

    • 1 min

About this dish

Origin
Not attributed to one place · Origin disputedFruit rojak is a shared street food of Malaysia and Singapore, closely related to Indonesian rujak; no single origin is established.Also popular in Malaysia, Singapore, Indonesia
Dish
Snack · Lunch · Salads · Street food
Cooking method
Raw, Blanched
Taste
sweet & sour, umami, fruity, spicy (chilli heat)
Diet
Pescatarian · No gluten ingredients · Dairy-free · High-fibre
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · High-fibre · Low-fat · Low-sodium · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Street food
Cook more with
Pineapple · Jicama · Shrimp paste · Mango · Cucumber · Bean sprouts
Techniques
Blanching · Reduction

Allergens

  • Contains: Crustaceansfrom shrimp paste
  • Contains: Peanutsfrom roasted peanuts
  • Contains, can be adapted: Soyfrom fried tofu pouches (aburaage)
  • Contains, can be adapted: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

193 kcal per serving

Estimated

1 serving ≈ 287 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 67%
  • Fat 23%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy193 kcal67 kcal
Protein5 g1.7 g
Carbohydrate35.6 g12.4 g
Net carbohydrate29.7 g10.3 g
Sugars24.7 g8.6 g
Added sugars7.3 g2.5 g
Fibre5.9 g2.1 g
Fat5.4 g1.9 g
Saturated fat0.9 g0.3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium128 mg45 mg
Salt equivalent0.3 g0.1 g
Vitamins & minerals per serving
Potassium
481 mg
Calcium
51 mg
Iron
1.3 mg
Magnesium
58 mg
Vitamin A (RAE)
35 µg
Vitamin C
63 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
69 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: fried tofu pouches (aburaage), sesame seeds.
  • Shrimp paste: Fish sauce (FDC 174531) at 1.5× as a stand-in salted fermented seafood condiment; protein is understated.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Toast shrimp paste with the window open — the smell is strong, but it mellows into savouriness.

Common mistakes

  • Tossing the fruit in the dressing long before serving — the fruit weeps and the dressing turns thin.

Serve with

  • As an afternoon snack, eaten with cocktail sticks.

Storage

  • Dressing keeps 1 week in the fridge; toss with fruit only when serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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