HAPPY CHINESE NEW YEAR!! I have a celebratory post coming up soon but thought that a little local hawker fare needed to be injected into this space.
In the mean time, I hope you enjoy the post and that the Year of the Horse brings happiness, health, success and wealth in all aspects of life to you all!
Each trip to Singapore holds minimal ‘clean eats’ but maximal taste and enjoyment. Rojak is my attempt at incorporating a salad type meal into my day….but who am I kidding? It tastes too good to be true.
In regards to the ‘technicalities’ of this hawker dish, Singaporeans gravitate towards the ‘Chinese-style’ Fruit Rojak, which traditionally consists of:
• Bengkoang (turnip)
• Taupok (a puffy and deep-fried tofu)
• You Tiao (Asian dough-fritters)
• Chopped nuts
• Dressing – haeko (shrimp paste), sugar, chilli and lime juice
Some places like to include more unique additions:
• Raw mango
• Green apple
• Century Egg
The typical Rojak-stall set up
All the ingredients are tossed together in the dressing, which is hopefully plentiful until the flavours of the dressing are absorbed into the more ‘neutral’ tasting dry components.
This trip, I have undertaken the tough task of deciding upon the (subjectively) Best Rojak in Singapore, so I visited three Rojak stalls which were either recommended to me or which I had discovered on previous trips.