Malaysia Spicy Fruit Salad (Rojak)

Recently a regular reader from my the other kitchen blog email me about my Malaysia spicy fruits salad (rojak) sauce recipe. She try to follow my rojak recipe twice , check it here!! Unfortunately both her attempt failed . Her email prompted me to re-make and re-write my special rojak sauce again in this blog.The key to have great rojak is the SAUCE!! Remember my previous post perfect cut pineapple ? I'm using the cut pineapple and mixed with other fruits to make spicy fruit salad (rojak)!! it's really taste succulent good!! Bring back my yesteryear's memory when I was in Malaysia!!
Ingredients for Sauce:

5 cup refine/granulated sugar( if you want your sauce thicker add more sugar)

1 cup chili boh or Sambal Olek

5-6 chili padi aka thai's bird chili(chopped fine)

2 tbsp sticky shrimp paste (har ko) must have!!

3 tbsp of caramel black thick sauce (I use Yuen Chun brand) don't use the regular thick soy sauce,it's smell raw!!

1 tsp of salt

1 tbsp roasted crushed belacan (shrimp paste)

I lb of fried/roast coarsely crush peanut for sprinkle

Yield about 1 quart

Ingredients for Salad

Pineapple
cucumber
jicama (sengkung)
mango
fried crullar (yauh char kwai)
green or fuji apple

**Peel and cut above vegetables and fruit to your portion,then mix rojak sauce ,only use few tbsp of sauce depend on your salad portion**

Method for Sauce:

1:Prepared a clean medium bowl,combine chili boh/sambal olek ,sugar,salt,roasted belacan,sticky shrimp paste (har koh) and caramel thick soy sauce.Mix all the ingredients in the bowl ,use a spatula or big spoon to stir the mixture until well combine.Keep stirring (about 30 times)until the sauce become thick and gooey ,then add in chopped bird's chili.Check the seasoning (salt and sugar) before store in clean container.(No water needed!!!)

2: Use a clean spoon each time you want to scoop the sauce out.Store the remaining sauce in fridge.Shelf life is about 6 months to a year..

3:Prepare your favourite cut fruits in a plate,add rojak sauce one spoon at a time into your salad.Then sprinkle with roasted crushed peanut on top before serving.

Note:

Pineapple and cucumber are fruit which contains higher liquid than others fruits or vegetables.So it's advisable to consume the salad (rojak) immediately after mixing with the sauce. Add peanuts when you're ready to eat to prevent the peanuts from getting soggy.