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Rojak — traditional dish from Malay Archipelago, Singapore
Snack Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥300kcal
💪10gProtein
🌾40gCarbs
🥑10gFat
🌿6gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🥜 Nuts 🫘 Soy

Rojak

How to order / say it
Say it 罗惹 — [ro-jahk]
Order I'd like the rojak, please.
Locally 请给我一份罗惹。
Say locally

Fruit and vegetable salad in a sticky dark sauce.

Why try it?

Rojak truly exemplifies Singapore's amalgamated culinary identity with a medley of local fruits and vegetables tossed together with a sweet-spicy sauce. It tells a story of community and shared flavors.

How it tastes

A riot of flavors and textures, it combines crisp vegetables, juicy fruits, and crunchy fritters coated in sticky, fragrant black shrimp paste sauce with a sprinkle of crushed peanuts.

Origin & History — first documented: 1925

Emerging in early 20th-century Southeast Asia, rojak became popular in Singapore as an accessible street food. It mirrors the diversity of local agricultural produce and the adaptive nature of Singapore's food culture.

Recipe

Ingredients

  • 100 g pineapple
  • 🥕 100 g cucumber
  • 🌾 80 g dough fritters
  • 🥕 50 g bean sprouts
  • 🥣 50 g fermented shrimp paste
  • 🥜 30 g crushed peanuts

Method

  1. 1 Cut the fruits and vegetables into bite-sized pieces.
  2. 2 Mix shrimp paste with water and sugar to form a sauce.
  3. 3 Toss fruits and vegetables in the sauce.
  4. 4 Sprinkle with crushed peanuts before serving.

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All Asia recipes — Singapore — Singapore — Rojak
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