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Rojak Medan - Malaysian salad

Prep Time30 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 200 g bean sprouts washed and well-drained
  • 1 head celeriac peeled and chopped into small chunks
  • 1 small butternut squash peeled and cut into small chunks
  • 1 red pepper cored and cut into small chunks
  • 2 tbsp rapeseed or olive oil
  • Half a pineapple peeled, cored and chopped into bite-sized pieces
  • Half a cucumber peeled, halved, de-seeded and chopped into 1cm slices
  • 1-2 pears - Asian are best if you can get them- peeled and chopped into bite-sized pieces
  • 2 crisp apples peeled and chopped into bite-sized pieces
  • 1 can Lychee drained
  • 1 pkt 392g approx firm tofu
  • 1 tbsp sesame or nut oil
  • 125 g roasted peanuts roughly chopped
  • Dressing
  • 1 red chilli deseeded and finely chopped
  • 1 tbsp coconut oil
  • 2 tsp soy sauce
  • 1 tbsp soft brown sugar
  • 1 tsp fish sauce
  • Juice of 1 lime
  • 1 tbsp tamarind paste

Instructions

  • Place the celeriac, squash and pepper together in a roasting dish and toss well in the oil.
  • Place in a moderate oven - Gas Mark 4/ 180C for approximately 45 minutes, turning occasionally.
  • Leave to cool.
  • Cut the tofu into small pieces and marinade in the oil for 30 minutes. Heat a pan and toss the tofu constantly over a high heat until it starts to brown.
  • Combine the dressing ingredients together.
  • In a large bowl, mix together the rest of the ingredients, except for the peanuts. Toss in the dressing and mix well. Sprinkle over the peanuts and serve.

Notes

Tips:
I only use half of the roasted vegetables and use the rest in a lasagne with my Tomato Sauce.
It is worth roasting unsalted peanuts - simply pop them in the oven for 5 minutes at the end of roasting the vegetables.