Lahori-style Rojak Bandung

Ingredients

In this Lahori adaptation of Rojak Bandung, we incorporate Lahori flavors by using a tangy and spicy dressing made with tamarind pulp, jaggery, chaat masala, and red chili powder. Additionally, we include Lahori-style garnishes such as crushed peanuts and fresh cilantro to enhance the overall taste and presentation of the dish. We alse have the original recipe for Rojak bandung, so you can check it out.

• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 cup jicama, julienned 1 cup jicama, julienned
• 1 ripe mango, sliced 1 ripe mango, sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 1/4 cup crushed peanuts 1/4 cup crushed peanuts
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the Lahori-style dressing: For the Lahori-style dressing:
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons jaggery, grated 2 tablespoons jaggery, grated
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, soak the tamarind pulp in 1/4 cup warm water for 10 minutes. Strain the pulp to extract the juice.
2. 2.
   In a separate bowl, mix the tamarind juice, grated jaggery, chaat masala, and red chili powder to make the Lahori-style dressing. Set aside.
3. 3.
   In a large mixing bowl, combine the cucumber, pineapple chunks, jicama, mango slices, and bean sprouts.
4. 4.
   Pour the Lahori-style dressing over the fruits and vegetables. Toss gently to coat them evenly.
5. 5.
   Transfer the dressed mixture to a serving platter.
6. 6.
   Sprinkle crushed peanuts over the top and garnish with fresh cilantro.
7. 7.
   Serve immediately and enjoy the vibrant flavors of Lahori-style Rojak Bandung.

Treat your ingredients with care...

• Cucumber — Make sure to julienne the cucumber into thin strips for a crisp texture.
• Pineapple — Use fresh pineapple chunks for the best flavor. Canned pineapple can be used as a substitute if fresh is not available.
• Jicama — Peel the jicama and julienne it into thin strips for a crunchy texture.
• Mango — Choose a ripe mango for its sweet and juicy flavor. Slice it into thin pieces.
• Bean sprouts — Rinse the bean sprouts thoroughly before using them in the recipe to ensure freshness.

Tips & Tricks

• For an extra kick of heat, add a few drops of Lahori-style hot sauce to the dressing.
• Customize the dish by adding your favorite fruits or vegetables to the mix.
• Serve the Lahori-style Rojak Bandung as a refreshing appetizer or a light lunch.
• Adjust the sweetness and spiciness of the dressing according to your taste preferences.
• Experiment with different types of nuts for added texture and flavor.

Serving advice

Serve Lahori-style Rojak Bandung as a colorful and refreshing appetizer or as a side dish to complement your main course. It pairs well with Lahori-style grilled meats or kebabs.

Presentation advice

Arrange the julienned fruits and vegetables in an attractive and colorful manner on the serving platter. Sprinkle the crushed peanuts and fresh cilantro over the top for added visual appeal.