Episode 1: Vegan Chinese Rojak


Vegan Chinese Rojak

Ingredients for Rojak Sauce

1 1/2 tablespoons sweet sauce

1 tablespoon dark soy sauce

15g vegetarian belachan (or belachan powder) 

40g gula melaka (grated)

1-2 teaspoon chili powder

3 tablespoons thick tamarind juice

1 teaspoon torch ginger (sliced thinly)

1 teaspoon kalamansi lime zest (sliced thinly)

Enough toastedsesame seeds and  roasted grated peanut for sprinkling on top


Ingredients for Salad

Any amounts of turnip, cucumber, pineapple, You Tiao (fried dough fritters), rose apples, puffed bean curd or any other vegetables and fruits that you like (e.g. green apples, unripe mango, blanched kangkong and beansprouts)



1) In a large bowl, mix together the sweet sauce, dark soy sauce, vegetarian belachan, gula melaka, chili powder and tamarind juice. Mix until there are no lumps and all the ingredients are mixed welll

2) Add the torch ginger strips and kalamansi lime zest strips. Mix well.

3) Chop up desired vegetables and fruits into bite sized pieces. Add them to the sauce and mix well.

4) Serve onto a plate and sprinkle with some toasted sesame seeds and roasted grated peanut.

5) Eat! :D 

Helpful Tips:

1)If you find that the sauce is a little watery, heat it up over low heat on a stove until it simmers. Continue stirring until it reaches the desired consistency.

2) Remember to use thick tamarind paste as if you dilute it too much, you will be adding too much liquid in your sauce.

3) You can always do a big batch and keep it in your fridge to use whenever you like. It will keep well in the fridge for several weeks.

4) Adjust the sweetness, sourness and spiciness according to your taste buds.

4 Responses to Episode 1: Vegan Chinese Rojak

  1. As a Singaporean vegetarian living in Oz, getting some of these ingredients can be rather complicated, specially the vegetarian belachan, kalamansi and torch ginger. I once attended a gathering where a clever Jewish lady (Jews don't eat prawn paste/crustaceans) known for her cooking prowess substituted 'hekor' with Vegemite to render the dish completely vegan and it worked brilliantly, you almost couldn't taste the difference; do try it at home and i promise you'll be amazed…

  2. Stanley Sng says:

    Thanks for Sharing.
    But too much work, rather have it at Guan Yin Outlet at Geylang East

  3. Jenny says:

    Many thanks for sharing the chinese rojak recipe.  May I know where can I buy the vegetarian belachan.  Is there only one type or are there many varities?  Please advise.  Thanks you!

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