tofu

The Chinese-Malay salad known as rojak is an example of a classic Indonesian dish (called rujak), a dish that has developed as a hybrid somewhere else. This version tantalizes the senses with a brilliant array of hot, sweet, sour, and salty tastes, coupled with an assortment of juicy, slippery, leafy, crunchy, spongy and crispy textures. Really it tastes as good as it sounds.

Summer is quickly approaching and the temperature, where I live, is slowly creeping towards 90. As it gets hotter and more humid my tolerance for hot food goes down. When it’s above 90 degrees I often turn to sandwiches, wraps and salads--and this particular wrap is filled with yummy goodness. Also, lettuce is in season and makes a lovely addition to any wrap, sandwich or salad.

I first tried this recipe about one year ago and now find myself making it at least once a month! It is quick and easy with a wonderful flavor and a beautiful appearance. You can alter the vegetables as needed and increase the coconut milk to change the consistency of the dish.