I only have pineapple and senkuang (turnips) in my fridge when I made the fruits rojak sauce! LOL! My neighbour gave me this Gula Melaka (palm sugar). She bought it for me from one of her trip to Melaka recently.
The original Penang Fruit Rojak sauce is made from Or Cheo (Black Sauce), Tnea Cheo(Sweet Sauce, Gochujang), Heh Ko (Otak Udang, direct translation Prawn Brain, ha ha ha!, actually it is a black pungent sauce made from prawns and mantis prawns), chilly, toasted belachan (fermented shrimp paste) powder, sugar and peanut. However, it is not easy to find Or Cheo and Tnee Cheo in KL. In fact, many vendors in the market in Penang are not selling these sauces anymore. In view of that, I have to improvise the Penang Rojak Sauce with the ingredients that I have. This is a rather simple rojak sauce but it can satisfy my cravings for Penang Rojak until my next trip back! LOL!
Gula Melaka (Palm Sugar), 2 blocks
Dark Soya Sauce, 1 teaspoon
Har Ko (Otak Udang), 1 tablespoon
Toasted Peanut, 1/3 cup, crushed
Chilli Padi (Bird Eye Chilli), 3 pcs, chopped finely
Put a little water in a pot and use slow fire to melt the Gula Melaka. Don’t use too much water. Keep on stirring the mixture until all the sugar is melted. Turn off the heat. Add dark soya sauce, har ko and chilly padi. Let the Fruit Rojak sauce cool down to room temperature. Cut pineapple, sengkuang(turnips), unripe mango, cucumber and unripe papaya into bite sizes. Pour the sauce over the fruits and garnish with crushed peanuts.