When we were living in Michigan, there were times when I seriously craved my hometown food. Rojak is one of them. The only way I could eat it was to make it myself. Rojak is a kind of vegetable/fruit salad that is dressed with a dark peanutty sauce with heh kor (aka prawn paste). Prawn paste was not easily found in Michigan. Then one day, somehow I found out that a mixture of fish sauce, black soy sauce and sugar kind of tasted quite close! After a few tweaks, I discovered how to make fake rojak sauce! Up to this day, this is my go-to recipe whenever we feel like rojak and are too lazy to go out and get it. It’s really a matter of assembling all the ingredients together. No cooking involved. Usually, in a basic rojak, there’s tau pok (dryish beancurd), chinese crullers (fried dough), pineapple, cucumber and sometimes even century egg. I only always have pineapple, cucumber and green apples at home. Thus, these are what I use in my rojak. You can add anything you like actually.
2 Tbsp fish sauce
2 Tbsp dark soy sauce
2 Tbsp brown sugar
2 Tbsp peanut butter
Juice from half a lemon
2 Tbsp ground peanut
cayenne pepper or chilli flakes to taste
Just mix the above together. Pour the sauce onto the fruits and toss only when ready to eat. Otherwise, it will get watery. Alternatively, I just dip my fruits and vegetables into the rojak sauce.
Of course this is not as good as the real thing. For one, it is missing ginger flower which gives it a really lovely fragrance. However, during desperate days in Michigan, it comes pretty close. That’s good enough for me.