BBQ Rojak

Name: BBQ Rojak
Cuisine: singapore
Ingredients: 1 cup Fresh pineapple chunks; 1 cup Cucumber, diced; 1 cup Taro, sliced and boiled; 1 cup Bean sprouts, blanched; 2 Hard‑boiled eggs, quartered; 1 cup Crispy fried dough sticks; 2 tbsp Fermented shrimp paste; 1/4 cup Roasted peanuts, chopped; 3 tbsp Sweet chili sauce; 4 Lime wedges

A recipe from singapore.

🇸🇬 singaporeBBQFermented

Nutrition (per serving)

580Calories

16 gProtein

45 gCarbs

20 gFat

7 gSugar

1400 mgSalt

Ingredients

1 cup Fresh pineapple chunks
1 cup Cucumber, diced
1 cup Taro, sliced and boiled
1 cup Bean sprouts, blanched
2 Hard‑boiled eggs, quartered
1 cup Crispy fried dough sticks
2 tbsp Fermented shrimp paste
1/4 cup Roasted peanuts, chopped
3 tbsp Sweet chili sauce
4 Lime wedges

Method

Prepare all fresh vegetables by washing, dicing, and blanching where required; keep them chilled in an ice bath to maintain crispness and prevent wilting.
In a large bowl, combine the fermented shrimp paste with sweet chili sauce, adding a splash of water to thin the mixture; stir until the sauce is smooth and aromatic, with a balanced sweet‑savory profile.
Gently toss the pineapple, cucumber, taro, bean sprouts, and egg quarters in the sauce, ensuring each piece is evenly coated; this step should take about 5 minutes of careful mixing.
Lay the coated vegetables on a serving platter and scatter roasted peanuts and crispy fried dough sticks over the top for added texture and flavor.
Squeeze fresh lime juice over the rojak just before serving to introduce a bright, acidic note that cuts through the richness of the sauce.
Serve immediately as a vibrant, barbecue‑style snack that showcases the fermented depth of Singaporean cuisine.