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
**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.
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.