Homemade Penang Rojak Recipe
November 30th, 2006 20 Comments

Homemade Penang Rojak Recipe

Penang Rojak

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Penang Rojak Recipe


1 small jicama (cut into small pieces)
1 cucumber (peel the skin and cut into small pieces)
1 green mango (peel the skin and cut into small pieces)
1 bean curd (boil for 3 minutes and cut into small pieces)
Some cuttlefish (boil for 3 minutes and set aside)


In a large mixing bowl, combine all the ingredients. Add the sambal rojak dressing and toss well. Portion out onto plates.

Cook’s Notes:
  • To make your homemade Rojak even more explosive in flavor, add in some toasted belacan and sambal.
  • Top the salad with some roasted sesame seeds and ground peanuts.
  • Related Post:

    An Insider’s Guide to Penang Hawker Food

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    20 comments... read them below or add one

    1. Chris says:

      Rojak relies a lot on the sauce. As long as the sauce is nice, you can definitely have a nice bowl of rojak there.

      I haven’t heard of Hae Ko sauce, not sure if it’s available in M’sia. Lemme go find out….

    2. lucia says:

      i love rojak very much… but must eat with lots of sambal as lebih pedas, lebih sedap. :)

      what chris? hae ko is so popular in malaysia! it’s available almost everywhere… i think. at least in penang, we can find it in supermarkets. it’s the same kind of sauce that we use for laksa.

      rojak need hae ko – hae ko is the main ingredient.. then only mix with belacan, sambal, roasted sesame seed and so on.

      sometimes when we eat jambu (the small red ones) or turnip (bengkuang?) we like to dip it with hae ko to eat.

    3. Chris says:

      lucia- I didn’t know much about Hae Ko, I normally use homemade rojak sauce…the Sarawakian-made I mean

      • Peter Kong says:

        Hae Ko is prawn paste or Hair Ko in Hokkien or Har Koew in Cantonese. It is that thick black thing you put in the Penang assam laksa.

    4. Rasa Malaysia says:

      Chris – are you sure you are real Malaysian? Hmmm, now I am curious…Hae Ko is like the NATIONAL sauce of Malaysia. Hae Ko is the Hokkien pronunciation, so KL people call it “Har Go or Har Cheung” ;)

      Lucia – yes…dip everything in Hae Ko is the way to go…anything also can. If with Laksa, put lots of Hae Ko until the soup darker, then the best. I think Chris is a “fake” Malaysian lah. LOL.

    5. Chris says:

      oops, I better double check my national ID

    6. michaelooi says:

      the best way to enjoy a rojak for me, is definitely to have it spread thickly on top of a sliced pineapple. Used to cost only 20 cents per piece. Slurrrrrrp!

      • Peter Kong says:

        I could never stop eating the small sour mangoes cut into 2 and skewered with the rojak gravy mix put where the hollow where the seed was. Ate too much and teeth got soft later.

    7. toniXe says:

      certain popular Pg rojak stalls here in PJ/KL also include beansprouts and kangkong into the mix. but they r not as hot as I would like !

      my hands will smell like that hae ko ‘smell’ 4 a while tho.

    8. bayi says:


      More hae ko and ground peanuts for me!

      Though the Cantonese say har ko or har cheong, most of them still use hae ko to indicate the sauce. It’s as though the sauce will taste different if you call it by any other name!

    9. TrueBluePenangite says:

      Did the cuttlefish that you used come in a dried form or fresh or in a can? I am looking for cuttlefish in Milwaukee but I can only find the dry kind. And thanks for the Hae Ko brand recommendation. Now I know which kind to get.

    10. Rasa Malaysia says:

      Michael – Wow, I have totally forgotten about 20 cents pineapples with Hae Ko. You are right…those are the best!

      Tonixe – sorry to disappoint you, but I think those so-called Penang rojak stall in PJ/KL are fakes. I have never seen Penang rojak with bean sprouts or kangkong. :P

      Bayi – I believe most Hae Ko’s are produced in the northern states (Penang or Kedah) where Hokkien is the dominant dialect.

      Truebluepenangite – the cuttlefish I used were fresh.

    11. simcooks says:

      Oooh, I would like to add some You Chay Kway (dough fritters) to that plate of rojak!

    12. elmomonster says:

      Oh man! You are driving me crazy! First the clams, and now this. I LOVE LOVE LOVE rujak (Indonesian spelling). Ours is just like yours, one of my favorite dishes ever.

    13. Anonymous says:

      hello everyone,
      i love rojak but from where i live in germany(even holland), there´s no way i can find the sauce. i can get belacan though.
      is there anyone who knows how to make the sauce?
      thank you…cheers

    14. sheila weiss says:

      I just bought a bottle of the sambal rojak. My kids love penang rojak. Will make this penang rojak for the weekend.

    15. Rui Fang says:

      i love rojak!
      i can totally eat one big bowl by myself…but you know, of course a little guilty:)
      but anyways i love your site and you really made things possible for people like me that lives so far away from my “home”(Malaysia)—I now live in Utah, USA.

    16. faarung says:

      i like to eat rojak.a lot of version.singapore, malaysia.indonesia.just some ingredients they add,however they still used fruits for the rojak

    17. Extreme says:

      Yes Nice. And nice pictures too. Go Taiping and shoot some nice ones.

    18. Annie says:

      Just wondering would you have a Yutiao or you cha kway recipe. I have rojak sauce from my last trip back to KL but not the yutiao, LOL. Here in Istanbul, it would be a great surprise if I can find youtiao from streeet stalls.


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