The vegetarian recipe for Penang Fruit Salad (Penang Rojak):

servings – 6


  • 1/2 pineapple (peel and cut into bite-sized chunks)
  • 1 cucumber (remove the core and cut into bite-sized chunks)
  • 1/2 yam bean (peel and cut into bite-sized chunks)
  • 1 half-ripe mango (peel, remove the seed and cut into bite-sized chunks)
  • 2 wax apples – jambu air (remove the core and cut into bite-sized chunks)
  • 2 red chilies (finely chop)
  • 1/2 cup roasted peanuts (crush)
  • 1/4 cup white sesame seeds (saute without oil until fragrant)



  • Place pineapple, cucumber, yam bean, mango and wax apples in a salad bowl; set aside.
  • Melt the brown sugar in a sauce pan over low heat.
  • Add vegetarian belacan chili paste, then dark soy sauce and soy sauce; stir well till smooth.
  • Ladle the sauce over the fruits and combine.
  • Sprinkle over with chilies, peanuts and white sesame seeds.
  • Serve.