View Full Version : Penang Rojak Sauce
11-06-2006, 07:35 PM
Anyone got the recipe. Care to share?
13-06-2006, 12:17 PM
It's not easy to homemade your own sauce as it has to go thru process of fermenting the prawn and so on. But what I'll do the quicker way is:
a bowl of sugar
Dark soy sauce
sesame seeds (optional)
toasted belacan flakes
Toast them all in a bowl and makan.
13-06-2006, 12:21 PM
found an old man selling rojak at the inside road facing kfc, ttdi. you can buy the rojak sauce from him and he'll throw in free crushed peanuts! all for rm5. it's fresher as no persevatives are used.
am finishing my first pack now & will get a 2nd sometime next mth or so...
13-06-2006, 08:47 PM
Penang rojak if I am not mistaken, it is the the one with fruits like mango, papaya, cucumber etc. and roasted sotong then the sauce's main ingredient is thye sticky black shrimp paste diluted in abit of hot water, mixed with sugar, chopped chillie padi and toasted crushed peanuts.
Don't know the proper amount but suggest you start with the shrimp paste and sugar and keep taste testing it as you add on the ingrdients to get the taste that you like.
14-06-2006, 11:56 AM
Here's the real deal. This recipe is from my father-in-law and anyone who has tasted his rojak sauce can vouch for it. (My father in law is a good Penang cook). He taught me how to do it once but I cannot remember the portions so, I guess you have to go by trial and error. The ingredients are:
Crushed peanuts - roasted in the wok is best
Sesame seed - slightly roasted in the wok
Belachan - roasted on the wok, then pound to powder.
(set aside to cool)
Shrimp paste (petis, har koh)
Chinese sweet sauce (tim cheong, fresh ones from the market has a deep red color)
Cook ingredient B in the wok on low/medium heat, stirring all the time to avoid it sticking to the pot. Depending on how thick the shrimp paste is, you may add a little water. Remember, the sauce thickens further when you add the peanuts. Bring to slight boil and lower heat.
Add belachan. Stir.
Add peanuts. Stir.
Add sesame seeds, stir.
Make sure the sauce is cooked and fragrant but do not overboil.
Turn off heat and let is cool. The sauce thickens when it is cooled. If that happens, add warm water before you use it.
We normally bottle and refridgerate it. Then we spoon up a thick sauce (thicker then Marmite), add a bit of water before mixing with the fruits.
Hope this helps. The secret ingredient is the tim cheong. My father in law would buy all these by bulk, make the sauce and distribute to family members. He doesn't do it anymore these last coupleof years because of his health condition. We have never found any good subsitute from the store since then.
14-06-2006, 03:38 PM
I'm a bit confused now on what yati want. She ask the recipie on the rojak sauce. That means all the process of fermenting of the shrimp paste la. No?
... and Edward, I'm saying the recipie is my quicker way of preparing.
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