Since the rojak sauce is extremely sweet and sour plus spicy, men don’t think too much of it, I never know why. But we girls adore them! There’s nothing better than a tea time with fruit rojak bought, iced tea and some prawn crackers with your girlfriends. Nibbling away and gossiping the neighbors, colleagues or the street cats. Most vendors only start selling after lunch and by 5pm, they’ll be all gone. These traditional rojak vendors don’t have cooler in their tricycle, so you wouldn’t want to buy fruit that has been out on the humid street for more than 6 hours. But all the sauce from these traditional vendors are made to order – meaning, they start grinding away in their mortal and pestle when you order them. That might take a while.
Fruit Rojak Sauce
Makes 4 servings
200 g palm sugar (gula merah/gula melaka), shaved
6 g (12) thai bird's eye chili (green chili)
15 g (1 teaspoon) tamarind pulp (asam jawa)
1.5 g (1/4 tsp) shrimp paste, toasted
1/4 tsp salt
5 tbsp warm water
50 g ground roasted peanut (optional)
Combine all ingredients (except peanuts and water) in a mortar. Beat with pestle slowly until shaved sugar starting to melt, about 15 minutes. Add water. Alternatively, blend everything with electric blender / food processor until fine
Serve with cut fruits and ground peanut.
Refrigerates well, can last up to 2 weeks in tight container
It is common for rojak sauce to be served with fruits with hard texture and crunchy to bite, such as jicama, cucumber, wax apples or guava. I think the whole purpose of the rojak sauce is to make plain fruit edible.