The Hae Ko sauce is also one of the few sauces that I would dabble with my fingers (even lick with my tongue), leaving not a single drop. The taste of Rojak is something that one must experience to fully appreciate.
The secret of this homemade Rojak lies in a small plastic container of Sambal Rojak. If you are in Southern California, be on the look out for “Shrimp and Boy Brand Fruit Dressing Sambal Rojak” at Hong Kong Supermarket in Rowland Heights, West Covina, or Monterey Park.
While the taste of this homemade Penang Rojak is not as good as the real ones you get from hawkers in Penang, I have to say that it’s 80% close to the real taste.
I am just very happy that I can now savor something I truly miss even though I am thousands of miles away from home.
And no, I didn’t lick my plate dry this time.
How Many Calories per Serving?
This recipe is only 180 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.