Singapore Style Indian Rojak


One is definitely spoilt for choices when it comes to ordering Indian Rojak.

Here are some of my favourite ingredients.

Ingredients/Method of Cooking:

( 1) 1 packet frozen Tempeh

Thawed the frozen Tempeh and cut into bite sizes.

Marinate with Paprika Powder and a pinch of  Lawry’s Seasoned Salt.

Deep fried until golden brown and drained on paper hand towel.

Set aside.

(2)  1 packet Cooked Bobo Big Flat Fish Cake (3 pieces per packet)

Panfry the big flat fish cake for a short while.

Sliced each piece of Fish Cake.

Set aside.

(3) 2 large fresh Squids (cleaned, marinated and coloured)

Marinate the fresh squids with Hoisin Sauce and colouring and set aside for at least 15 minutes.

In a sauce pot, add the balance of hoisin sauce and a small rice bowl of home prepared chicken stock over medium low heat and bring the marinated squid to a boil until the squid is firmed. About 8 to 10 minutes depending on the size of the squid.

Set aside.

Dough Mixture:  (Divided into three portions for different types of fritters)

2 cups All Purpose Flour

1 tablespoon Rice Flour

1 tablespoon Corn Flour

1/4 teaspoon Bicarbonate soda

1/2 teaspoon Sea Salt

600 ml water

1/2 teaspoon turmeric powder (optional)

Yeast Mixture:

1 cup warm water

2 tablespoons coarse sugar

1 teaspoon instant dry yeast

Stir yeast mixture until smooth paste.

Mixture to proof for at least 2.1/2 to 3 hours.

(4) Spongy Plain dough fritters , take 1/3 of the dough/yeast mixture.

3 tablespoons All Purpose Flour

2 tablespoons warm water

Mix well into a smooth paste and set aside for at about 8 to 10 minutes.

Scoop the mixture and drop into the boiling oil and cook until it turns lightly brown.

Set side.

Note: You can prepare the dough fritter in advance and before serving just deep fry for another one to two minutes until golden brown.

(5) Prawn Fritters

Use another 1/3 portion of the dough/yeast mixture.

Add your desired amount of prawns to each batter and deep fried till lightly brown.

Again drain on paper hand towel and set aside.

Note: You can prepare the prawn fritters in advance and before serving just deep fry for another one to two minutes until golden brown.

(6) Crispy  Onion/Leek  Fritters

4 tablespoons Rice Flour

4 tablespoons Self Raising Flour

1 tablespoon Glutinous Rice Flour

1/4 teaspoon Baking Powder

1/2 teaspoon sea salt

1/2 tablespoon cooking oil

Ice Water

1 large yellow sweet onions (slice lengthways)

2 medium stalks leek (shredded)

Put all ingredients in a mixing bowl.

Add cold water little by little (but not too runny)

Leave batter in the fridge to rest for at least half an hour

Deep round ladle in hot oil,  scoop a small quantity of batter and sliced onion/leek.

Deep fry in batches till lightly brown.

Set aside.

Before serving, deep fry again for another one to two minutes until the onion/leek fritters turned golden brown.

Drain on paper hand towel and serve warm.

(7) Potatoes

Boiled the potatoes until softened.

Marinate each potatoe with a generous amount of Paprika Powder and deep fried for about 2 to 3 minutes until the potatoes turned lightly browned but not burned.

Drain on paper hand towel and set aside.


1 large yellow sweet onion (sliced for garnishing)

1 large Japanese cucumber (sliced)

2 large fresh green chillies (chopped)


For the Singapore Indian Rojak sauce, check out details here.


Singapore Style Indian Rojak Sauce


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.