Indian rojak a popular Singaporean favourite prepared and served by local Indian Muslims.
I have always wondered what are the ingredients needed for a good Indian rojak sauce.
Having tasted many sauces from different Indian Rojak stalls, I decided to whip my own version.
By the way, this is not an Indian dish but a local dish. I have counter checked with my ex Indian colleagues from New Delhi and Ballabgarh and they have confirmed this dish never existed in their country.
2 large Indonesian sweet potatoes
(do not be misled by the texture, this is one of the sweetest sweet potatoes I have ever tasted)
The colour is just appropriate for Indian Rojak (orangy colour)
10 shallots (minced)
4 cloves garlic (minced)
1 bowl Acetes (Udang Geragau) (soaked/rinsed/minced)
3/4 tablespoon tamarind pulp (soaked and drained)
3 tablespoons red chilli paste
2 tablespoons Orange Sugar
Home prepared chicken stock
3 tablespoons grounded peanut
1 teaspoon sea salt
1 tablespoon coarse sugar (optional)
1/2 teaspoon Superior Dark Soy Sauce
(please adjust the seasonings to your own taste bud)
Clean the sweet potatoes well and steam until softened.
Peel and smoothened the steamed sweet potato with a potato masher.
Blend the shallots, garlic and Acetes (Udang Geragau) and set aside.
Heat wok with a little cooking oil and fry the blended paste.
Add the chilli paste and home prepared chicken stock.
Add the blended sweet potatoes and simmer for a short while over medium low.
Now add the tamarind juice, Orange Sugar, coarse sugar (optional) and salt to taste.
Stir continuously over a low heat or until the gravy thickened.
Add the grounded peanuts and the superior dark soy sauce for colouring.
Once the gravy thickened, turn off the fire and reheat the sauce before serving.
You can add more home prepared chicken stock is the sauce becomes too thick and adjust the seasoning.
Place all the Indian Rojak ingredients in a platter and top with garnishing such as sliced sweet yellow onion, Japanese cucumber and diced fresh green chillies.
Lastly, pour the Indian Rojak gravy over or alternatively serve the sauce in small sauce bowls.
Its best to serve the sauce warm.
Check out here on how to prepare some of the Singapore Indian Rojak ingredients.