Go Back
Print Recipe

Indian Rojak

This unique dish which is a jumble of cut up vegetables, protein served with a spicy peanut dipping sauce is a classic southeast asian hawker food you need to try!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad, Side Dish, Snack
Cuisine: Malaysian, Singaporean
Keyword: indian, indian food
Servings: 4

Ingredients

Ingredients

  • 1 block extra firm tofu
  • 1 block tempeh
  • neutral oil for pan frying
  • 1 cup beansprouts blanched
  • 2 medium potatoes boiled
  • 1 large cucumber julienned

Mushroom Sweet Potato Fritters

  • 1 cup diced shitake mushrooms
  • 1 grated sweet potato
  • 1 cup self-raising flour
  • 1/2 cup sparkling water
  • 1 tsp salt
  • 1/4 tsp pepper

Spicy Peanut Sauce

  • 4 dried red chillies sub 3 tbsp chili paste
  • 2 shallots
  • 3-4 garlic cloves
  • 1 medium sweet potato boiled
  • 2 tbsp tamarind paste + 1 cup water
  • 1 tbsp palm sugar
  • 4 tbsp ground peanuts (about 1/2 cup whole peanuts)
  • salt
  • splash soy sauce

Garnish

  • sliced green chillies
  • crushed roasted peanuts
  • crispy shallots

Instructions

  • Soak 2tbsp tamarind paste with 1 cup hot water. Take out the seeds.
  • Soak red chillies in hot water until soft.
  • Prepare your spicy peanut sauce. Combine cooked sweet potato, shallots, garlic, chillies, and a splash of leftover water. Blend until smooth.
  • Heat up oil in a pan and add the paste to fry off the aromatics.
  • Add 4 tbsp tamarind water (or 2 tbsp store bought tamarind paste), palm sugar, and continue mixing. Add a splash of water if the paste is too thick.
  • Toast peanuts and blend them until powdered. Add ground peanuts to the mixture. Mix until well combined.
  • Add soy sauce and salt to season. Keep the sauce aside.
  • Slice tofu and tempeh into sizeable cubes and deep fry them in oil until crispy. You can also bake or airfry them for 20 minutes at 190C for a healthier option.
  • For the sweet potato mushroom fritters, grate a whole sweet potato and chop up mushrooms finely.
  • Add them to a bowl, along with self-raising flour, sparkling water, salt and black pepper. Batter should be thick enough to scoop and pan fry.
  • Pan fry in oil for a few minutes on both sides until golden brown and crispy. Chop them into pieces.
  • Then assemble: serve the peanut sauce in a bowl and place a portion of fritters, tofu, tempeh, boiled and diced potatoes, blanched beansprouts, and julienned cucumbers.
  • Garnish with crushed peanuts and fried shallots.
  • You can dip the ingredients individual into the sauce or toss them with the sauce and mix the ingredients together. Enjoy!