If your belacan (dried prawn paste) is not toasted, dry-toast it in a hot skillet for 1–2 minutes until aromatic, then cool. Rehydrate small dried shrimp by soaking them in warm water for 10 minutes, drain and pat dry.

Blend aromatics

In a small food processor or mortar and pestle combine toasted belacan, rehydrated dried shrimp, shallots and red chilies. Pulse or pound to a coarse paste. Add a splash (about 1–2 tbsp) of warm water if needed to help the machine turn the paste.

Cook the dressing

Heat 2 tablespoons oil in a small saucepan over medium heat. Add the belacan-shrimp-shallot-chili paste and gently fry for 2–3 minutes until fragrant, stirring so it does not burn.

Add sweet-sour elements

Lower heat. Stir in the palm sugar and warm water to dissolve it, then add the tamarind pulp (pre-dissolved in the warm water if needed). Simmer very gently for 1–2 minutes until sugar and tamarind are incorporated. Taste and adjust: add light soy sauce, lime juice and salt. The flavor profile should balance sweet, salty, sour and umami.

Finish with peanuts

Remove the sauce from heat and stir in the coarsely ground roasted peanuts. Allow to cool to warm; the sauce will thicken slightly. If too thick, thin with 1–2 tbsp warm water. Adjust seasoning: add more sugar for sweetness, tamarind for sourness or lime for fresh acidity.

Prepare Fruit & Vegetables

Prepare all produce so it is ready for tossing: peel and julienne green mangoes and jicama (bengkuang) into matchstick-size strips; cut pineapple into bite-sized wedges; seed and cut cucumber into sticks or bite pieces; blanch bean sprouts in boiling water for 20–30 seconds, then plunge into ice water and drain well.

If using tofu puffs, warm them briefly in hot oil or oven (180°C / 350°F for 5 minutes) so they are slightly crisp on the outside. Halve the hard-boiled eggs if using.

Assemble Rojak

In a large mixing bowl, combine the prepared mango, pineapple, cucumber, jicama, blanched bean sprouts and torn beancurd skin (if using). Add the warmed tofu puffs.

Pour 3/4 of the prepared rojak sauce over the fruit and vegetables. Toss thoroughly but gently so the pieces are evenly coated. Add more sauce as needed to reach preferred coating—reserve some sauce for guests to add more later.

Transfer to a serving platter or bowl. Sprinkle the extra crushed roasted peanuts and crispy shallots evenly over the top. Add chili flakes or chopped fresh chili to taste and scatter cilantro or Vietnamese coriander if using. Arrange halved eggs around the dish as garnish.

Serve immediately so the fried components remain crisp. Provide extra sauce on the side and additional lime wedges if desired.