现在不用去到槟城，平时也能解解馋了，最爱还是吃水果Rojak，尤其是那个虾膏的味道，更是一流啊！
Ingredients | 材料：1 cucumber | 黄瓜 1条, 1/2 pineapple | 黄梨 1/2粒, 1 jicama | 沙葛 1粒
Sauce | 酱料: 5 bird’s eye chilies | 指天椒 5条, 1 small pc belacan | 峇拉煎 1小块, 150g chili sauce | 辣椒酱 250克, 250g sweet bean sauce | 甜面酱 250克, 100g prawn paste | 虾膏 100克, 150g sugar | 糖 150克
Condiments | 佐料: 3 tbsp peanut powder | 花生粉 3汤匙, 1 tbsp sesame seeds, toasted | 芝麻（炒香）1汤匙
Method | 做法
1. Sauce Making: Toast belacan until fragrant and pound together with bird’s eye chilies. Add chili sauce, sweet bean sauce and prawn paste, mix until well combined. Pour the mixture into a pot.
酱料制作：峇拉煎烤香后与指天椒一起舂幼，然后加入辣椒酱、甜面酱和虾膏拌匀，倒入锅内。
2. Add sugar and bring to a boil. Switch to low heat and continue stirring for 20 minutes. Turn off the heat and set aside to cool.
加入糖煮滚，转小火边搅边煮约20分钟。熄火后放旁待冷。
3. Cut cucumber, pineapple and jicama into small pieces, and place them in a bowl. Mix in some Sauce and sprinkle Condiments over.
黄瓜、黄梨和沙葛切小块，放入大碗中，拌入适量酱料，然后撒上佐料即可。
食谱可从各大众书局购买。
原食谱来自
