Rojak Buah – Famous Malaysian Cuisine

Every country has its variations on a fruit salad theme. Yet there’s nothing quite like Malaysia’s Rojak Buah Penang.

Local fruits like pineapple, mango, jambu (guava), cucumber, and unripened papaya are this salad’s main ingredients. The Penang twist is an appetising sweet-sour sauce made from crushed, roasted peanuts, water, tamarind juice, palm sugar, dried shrimp paste, chilli and salt. It ticks every taste box: sourness from tamarind juice, sweetness from palm sugar, umami and saltiness in shrimp paste, chilli spiciness, and that peanutty crunch.

People often enjoy a filling bowl of rojak buah Penang for breakfast – it’s commonly found on hotel breakfast menus. It’s also a hawker centre staple in Penang, Johor Bahru and Kuala Lumpur, served in generous portions at a reasonable price.

The key to enjoying rojak buah Penang is to mix its ingredients together well, so every mouthful becomes an explosion of sweet-sour-salty flavours and crunchy textures. Locals love to dip crackers into the sauce for extra crunch, and it’s quite acceptable to order extra sauce on the side – it’s what makes this dish special.

Shop name:
Rojak Ho Wei Jeng (101 Rojak)
Medan Renong, 11, Jalan Tun Syed Sheh Barakbah,
George Town, 10200

Famous Malaysian cuisine is a 50-video series produced by Masters of Malaysian cuisine(MOMC) in partnership with Tourism Malaysia.

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