Was lucky enough to have my rojak made by the grandmaster himself. I had happened to walk by when the stall just opened and spotted the elderly gentleman (the founder) standing by the rojak bowl, all ready to create his famous dish. And surprise, surprise - there was no queue yet. So I did what any self-respecting foodie would do - I ordered a plate although I was actually on my way to get something else 😆
So happy to dig into this sloppy peanut-strewn heap of chunkily-cut raw turnip and cucumber mixed with blanched kangkong" and beansprouts, fresh-off-the-grill "taupok" and "youtiao" (fried dough sticks) in a sweet, spicy, tangy and pungent-with-fermented-prawn-paste sauce.
Rojak is one of those hawker dishes that's perfect for sharing, isn't it?