Kuah Rojak Buah / Rojak Sauce
December 22, 2022
Rojak sauce or Kuah rojak buah is one of Malaysians favourite sauce to add to sliced fresh crunchy tropical fruits or vegetables.
If the word Rojak buah is used, it means a mixture of tropical 'crunchy' fruits and vegetables, mix in this rojak sauce and serve as appetiser or afternoon snack!
I enjoyed having rojak sauce (kuah rojak) when mangoes are in season.
Rojak is interchangeable, can be used for food or for language.
And as for language, we would say a rojak language if a person were to speak a mix Malay words with some English (Manglish) or Chinese words mix with english and so forth!
The word 'rojak' is unique to Malaysians!
1. Blend chilies till smooth.
Add into a medium size pot.
2. Add sweet soy sauce
3. Add sweet chilli sauce
4. Add tomato sauce
5. Add shrimp granules or belacan.
6. Add dark brown sugar or molasses or sugar
7. Add salt
8. Cook until thicken.
There is no need to add flour or corn flour to thicken the sauce.
Once it has cool down, bottled and refrigerate, it will thicken!
9. Set aside to let the rojak sauce to totally cool down.
10. Add roasted sesame seeds
11. Add crushed roasted peanuts.
My dear friend, Janet gave me some jambu air (bell fruit)...so the thought of garam belacan (kampong dip) came to mind......
I remembered when I was much.. much... younger then, during mango season... the girls in my family would love to sit around in the afternoon, savouring... young mangoes with 'garam belacan' (Northern slang). We would pound some chillies (the hotter the better!), sugar, otak udang (or petis to the southerners) and belacan. Then we'll add kicap manis.... then it was like......hmmmmm, it is just like the Ang Moh's 'dips'.. you dip the sliced sour young mangoes into this 'garam belacan'....
What is Rojak?
Rojak is a Malay word that means 'mix'.If the word Rojak buah is used, it means a mixture of tropical 'crunchy' fruits and vegetables, mix in this rojak sauce and serve as appetiser or afternoon snack!
I enjoyed having rojak sauce (kuah rojak) when mangoes are in season.
Rojak is interchangeable, can be used for food or for language.
And as for language, we would say a rojak language if a person were to speak a mix Malay words with some English (Manglish) or Chinese words mix with english and so forth!
The word 'rojak' is unique to Malaysians!
What is rojak sauce made of?
Photos below will give a quick overview on how to prepare and cook Rojak Sauce!1. Blend chilies till smooth.
Add into a medium size pot.
2. Add sweet soy sauce
3. Add sweet chilli sauce
4. Add tomato sauce
5. Add shrimp granules or belacan.
6. Add dark brown sugar or molasses or sugar
7. Add salt
8. Cook until thicken.
There is no need to add flour or corn flour to thicken the sauce.
Once it has cool down, bottled and refrigerate, it will thicken!
9. Set aside to let the rojak sauce to totally cool down.
10. Add roasted sesame seeds
11. Add crushed roasted peanuts.
How to keep rojak sauce?
Rojak sauce is best kept in the refrigerator at all times.How long can I keep this rojak sauce?
This rojak sauce is best eaten within 3 weeks.Video on How to Cook Rojak sauce
Kuah Rojak Buah / Rojak sauce
Yield:
500 ml
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
An excellent sauce to dip your tropical fruit or crunchy green apples.
Ingredients
ingredients for Rojak sauce / Bahan-bahan untuk kuah rojak buah
- 12 dried chillies (wash and soak) / 12 cili kering di rendam
- 1/2 cup water / 1/2 cawan air.
- 1 cup sweet soy sauce (kechap manis)/ 1 cawan kicap manis
- 1 cup sweet chilli sauce/ 1 cawan cili sos manis
- 1/2 cup tomato sauce / 1/2 cawan tomato sos
- 2 tablespoons shrimp granules / 2 sudu besar serbuk belacan
- 4 tablespoon brown sugar/ 4 sudu besar gula perang
- 2 teaspoons salt / 2 sudu kecil garam
- 1/4 cup roasted sesame seeds / 1/4 cawan bijan goreng
- 1/4 cup coarsely chopped roasted peanuts/ 1/4 cawan kacang goreng di kisar kasar
Instructions
How to make rojak sauce/ Cara membuat kuah rojak buah
- Wash and soak dried chillies / basuh dan rendam cili kering
- Blend with 1/2 cup of water until smooth/ cili di kisar bersama dengan 1/2 cawan air sehingga lumat.
- Add all ingredients in a pot/ masukkan semua bahan-bahan untuk membuat rojak ke dalam periuk
- Cook until thicken / Masak sehingga pekat
- Cool before adding sesame seeds and crushed peanuts / Sejukkan sebelum campurkan bijan dan kacang tanah.
- Serve with tropical fruits like green mangoes, star fruit, yam bean, pineapples, bell guave or green apples / Sediakan buah-buahan tempatan seperti mangga muda, nenas, sengkuang atau epal hijau.
Nutrition Facts
Calories
6Fat (grams)
0 gSat. Fat (grams)
0 gCarbs (grams)
1 gFiber (grams)
0 gNet carbs
1 gSugar (grams)
1 gProtein (grams)
0 gSodium (milligrams)
20 mgCholesterol (grams)
1 mgPosted on 22nd February 2009
Not only Ang Moh has 'dips.'..'Malay' pun adaMy dear friend, Janet gave me some jambu air (bell fruit)...so the thought of garam belacan (kampong dip) came to mind......
I remembered when I was much.. much... younger then, during mango season... the girls in my family would love to sit around in the afternoon, savouring... young mangoes with 'garam belacan' (Northern slang). We would pound some chillies (the hotter the better!), sugar, otak udang (or petis to the southerners) and belacan. Then we'll add kicap manis.... then it was like......hmmmmm, it is just like the Ang Moh's 'dips'.. you dip the sliced sour young mangoes into this 'garam belacan'....
OMG you can even find jambu air here! What a treat to dip in that garam belacan.
ReplyDeleteAnd its in season now... fr Janet's neighbour, he grows all kind of veg.. even pokok pandan pun ada!!
ReplyDelete