It’s in the way we speak; the people we meet; the neighbourhoods we build. Rojak is a microcosm of our region, because we simply love mixing things up.
And just like Singapore and Malaysia, Penang Rojak has found harmony in its diversity.
But gastronomic harmony doesn’t come easy. Shawn, Founder of Penang Culture Catering, recounts his team’s visit to Penang to learn from local “rojak kings”.
Subtle differences have since been made to elevate the recipe. In the world of gourmet catering, these nuances will make a world of difference.
It feels right to be having Penang Rojak while speaking “rojak language”
– English peppered with Malay, seasoned with Hokkien, and garnished with Mandarin words – in a “rojak city”.
Chef Wong, a proud Penangnite and Head Chef of Penang Culture Catering, starts us off by preparing the rojak sauce. In a steel bowl, he mixes hae koh – fermented shrimp paste – with malt sugar, lime juice and zest.
This thick paste is then cooked in a giant cooker for 1.5 hours. “The secret of Penang Rojak lies in its sauce,” confides Chef Wong, beaming. “It’s the secret ingredient we’ve added that keeps customers coming back for more.”
With the fascination of a tourist at Penang’s Gurney Drive, I watch as Chef Wong stirs chili paste into the mixture, forming a thick, black sauce. For Shawn, Penang Rojak is more than just a street food dish. It’s a story, an experience, a glimpse into the Sino-Malaysian region’s unique identity. It feels right to be having Penang Rojak while speaking “rojak language” – English peppered with Malay, seasoned with Hokkien, and garnished with Mandarin words – in a “rojak city”.
“Just remember,” Chef Wong adds. “The rojak has to be thoroughly tossed – fast!”
But this cultural story is on the brink of disappearing. Aging street hawkers are unable to find their protégés, so there’s no one to carry the torch.
This, essentially, is the raison d’etre of Penang Culture Catering: To ensure that these food memories will always be part of Singaporeans’ gastronomic repertoire at house parties and corporate events.
Premium caterer Catersmith has gone the extra mile to make sure that the flavours of Penang Rojak measure up. With a DIY station on the buffet line, guests can find their perfect balance of fresh ingredients and rojak sauce, then experience the joy of mixing it themselves.
At this point, Chef Wong introduces the key ingredients of Penang Rojak: Guava, jicama, green mango, cucumber, pineapple, and fried you tiao. Notably, the you tiao is cut before it’s deep-fried, so it stays crisp and biscuity for longer.
Finally, the experienced chef shows me how the stirring’s done. The ingredients are poured into the rojak sauce, and thoroughly mixed with wooden spoons. He sprinkles a generous portion of crushed peanuts onto the dark and sticky concoction, and voilà! Our dish is complete.
It’s a dish we’ve all contributed something to: You tiao by the Chinese, shrimp paste by the Malays, and chili paste by the Indians.
I quickly pop a mouthful in. I taste the vibrant sweetness of guava and pineapple, coupled with the light fragrance of fried you tiao. Bonding this eclectic mix is a strong, almost pungent savoury flavour, courtesy of the amazing rojak sauce.
Chef Wong takes a bite of his own creation. We exchange broad smiles.
At the end of the day, Penang Rojak isn’t just a bizarre mix of tasty ingredients. It’s a dish we’ve all contributed something to: You tiao by the Chinese, shrimp paste by the Malays, and chili paste by the Indians. And it’s amazing how well they go together.
