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2013-04-21
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Kovan Rojak managed to get right is the sauce...it is bright and tangy, and, as with traditional rojak, the sauce is infused with the the floral bouquet of freshly sliced ginger torch flowers and calamansi lime zest snipped into clipped finger nail sized slivers...The balance between the sweet from the sugar, savoury from the Penang Hae Kor (fermented prawn paste), sour from the calamansi juice and slight bitterness from the peel is nicely balanced. They also add red apples into the mix which m
Kovan Rojak managed to get right is the sauce...it is bright and tangy, and, as with traditional rojak, the sauce is infused with the the floral bouquet of freshly sliced ginger torch flowers and calamansi lime zest snipped into clipped finger nail sized slivers...The balance between the sweet from the sugar, savoury from the Penang Hae Kor (fermented prawn paste), sour from the calamansi juice and slight bitterness from the peel is nicely balanced. They also add red apples into the mix which makes this a nice, fruity type rojak...Post
