<strong>Classic rojak: </strong>Meaning "mixed" in Malay, rojak is a traditional salad of fruits and vegetables commonly found in Singapore, Malaysia and Indonesia. It usually features pineapples, jicama (Chinese turnip), prawn paste and tamarind and is topped with a cocktail of prawn paste, sugar, tamarind, lime juice and chilli paste.
Classic rojak: Meaning "mixed" in Malay, rojak is a traditional salad of fruits and vegetables commonly found in Singapore, Malaysia and Indonesia. It usually features pineapples, jicama (Chinese turnip), prawn paste and tamarind and is topped with a cocktail of prawn paste, sugar, tamarind, lime juice and chilli paste.
Calvin Chan Wai Meng/Moment RF/Getty Images
<strong>Singapore style:</strong> In Singapore, rojak is a mishmash of fresh tropical fruits like pineapples (sometimes star fruit) as well as raw and blanched vegetables like water spinach, bean sprouts, cucumber and jicama. It is mixed on the spot in a gigantic bowl, topped with youtiao (deep-fried dough fritters), toasted beancurd, a sprinkle of ground peanuts and a dash of torch ginger flower.
Singapore style: In Singapore, rojak is a mishmash of fresh tropical fruits like pineapples (sometimes star fruit) as well as raw and blanched vegetables like water spinach, bean sprouts, cucumber and jicama. It is mixed on the spot in a gigantic bowl, topped with youtiao (deep-fried dough fritters), toasted beancurd, a sprinkle of ground peanuts and a dash of torch ginger flower.
Evelyn Chen
<strong>Labyinth: </strong>Over time, serving styles have been adapted to reflect the cultural influences of each locale. In Singapore, several high-end restaurants have introduced their own elevated versions of the dish. For insance, Michelin-starred Labyrinth's version puts the spotlight on about 10 different types of local flora including cat whiskers, Okinawa spinach and Indian borage.
Labyinth: Over time, serving styles have been adapted to reflect the cultural influences of each locale. In Singapore, several high-end restaurants have introduced their own elevated versions of the dish. For insance, Michelin-starred Labyrinth's version puts the spotlight on about 10 different types of local flora including cat whiskers, Okinawa spinach and Indian borage.
Labyrinth
<strong>Odette: </strong>Three Michelin-starred Odette's ode to rojak features five baby greens and about 10 different flowers, including blue pea flower and torch garlic flower, all farmed in Singapore. It's tossed with almost 10 other ingredients including jicama, peanuts and pickled ginger flowers and finished with a dressing of shio kombu powder sprinkled over a drizzle of extra virgin olive oil.
Odette: Three Michelin-starred Odette's ode to rojak features five baby greens and about 10 different flowers, including blue pea flower and torch garlic flower, all farmed in Singapore. It's tossed with almost 10 other ingredients including jicama, peanuts and pickled ginger flowers and finished with a dressing of shio kombu powder sprinkled over a drizzle of extra virgin olive oil.
Odette
<strong>Kerabu: </strong> Another mixed fruit and vegetable dish -- kerabu -- is earning fans in Singapore. Restaurant Kin, for instance, now offers "Kerabu Ikan Goreng." Served as an appetizer, wild-caught Spanish mackerel is matched with fresh tomatoes, quick blanched long bean, shallots, chilli, turmeric leaf as well as ginger flower, and dressed with calamansi.
Kerabu: Another mixed fruit and vegetable dish -- kerabu -- is earning fans in Singapore. Restaurant Kin, for instance, now offers "Kerabu Ikan Goreng." Served as an appetizer, wild-caught Spanish mackerel is matched with fresh tomatoes, quick blanched long bean, shallots, chilli, turmeric leaf as well as ginger flower, and dressed with calamansi.
Restaurant Kin