Chef's Secrets: Rojak

Swissotel Krasnye Holmy

A recipe from Henry Wong, one of the Singaporean guest chefs for Swissotel Krasnye Holmy's Singaporean Culinary Week, as a part of Spotlight Singapore in Moscow, which runs June 2-8 at Cafe Swiss.


20g grated peanut
1 pineapple
1 cucumber
1g sweet turnip
100g kang kong
100g bean sprouts
1 small bottle prawn paste
200g sugar
20g fresh chilli
30g lime juice

Cut the pineapple, cucumber and sweet turnip into slices. Blanch the kang kong and bean sprouts. Let them cool.

When ready, toss together with the prawn paste, sugar, grated peanut, chilli and lime juice. Serve on a plate.