684 Black & White Rojak – They Use Sour Plum Sauce in the White Rojak!
当我第一次看到这个摊位时,我对黑白一词很感兴趣。我想知道Rojak如何使用白色版本!我决心找出白色的Rojak的味道和外观。不幸的是,在我第一次访问时,它已关闭。这是一个漫长的等待,我才能回到这里,因为它与第二阶段加强了警报相吻合。
两个月后,我终于回到这里,我很高兴摊位开放!当被问及两者之间的主要区别是什么时,摊位老板说白色的Rojak与酸李子酱混合在一起。这是为了迎合那些对海鲜或虾过敏的人。
It’s my first time hearing about this “inclusive” concept of rojak but apparently, it’s been around for about 20+ years now. Just wow. That’s quite amazing! So here’s to anyone who’s not tried rojak because of such allergies, you know where to go now! Fret not, aunty cleans the mixing bowl thoroughly before making the white rojak so you won’t get any lingering taste of prawn paste.
I think that most people take away the rojak since it’s just a pop-up stall in the middle of the coffee shop — probably explains why the rojak is packed in styrofoam boxes. I got the $4 portion for both types. There are three different sizes – $4, $4.50 and $5.50.
The classic black rojak ($4) is one that we all know and is familiar with. The sauce consists of fermented prawn paste mixed with chilli (upon request), some lime and sugar. In the mix are pineapples, cucumber, bangkuang (Chinese Turnips), apples, toasted tau pok and youtiao (fried dough fritters). The final product is then sprinkled with some ground peanuts.
The rendition of rojak here is much simpler in terms of the mix of ingredients as it doesn’t have things like green mango and kang kong. While that did not affect the taste very much, it did feel like something was missing. The toasted youtiao and tau pok were quite crispy. I usually prefer the youtiao more, but the tau pok here won me over, only because the youtiao was slightly tougher and more doughy than I had expected and some pieces were not super toasted.
黑色的罗哈克(Rojak)具有良好的甜味和浓郁的风味。由于某种原因,这里发酵的虾糊的味道比平时更强。然而,这种兴奋的回味确实很好地补充了果实,而且令人上瘾。果实都是新鲜而松脆的,每一口都爆了果汁。
Onto the legendary white rojak, here comes the moment of truth. I would highly recommend it to anyone who can’t eat the traditional rojak due to the sauce as it’s something fresh and unique from the usual. A side note though, the sour plum sauce was really acerbic.
Almost all the fruits were drenched in the sour plum sauce, and it reminded me of eating fruits with sour plum powder, but in liquid form. Be sure to add chilli into your mix if you can take spice, as it would definitely elevate the whole experience.
I think part of the reason as to why it was so sour could be the fact that some lime juice was also used in the process of making the white rojak. If you’re not a fan of such sourness, I believe you can request for lesser sauce or to have no lime juice in there.
All in all, the rojak is very interesting. The owners are really kind to have had thought of our friends with seafood allergies since 20 years ago. I would recommend the rojak also because the fruits were fresh and the chilli had a good kick too! The aunty is really friendly too so feel free to have a chat with her! If you can’t decide which rojak to get, only for this stall, you can decide by playing oh ya beh ya som! *winks*
684 Black & White Rojak
地址:684 Hougang Avenue 8 #01-983 Singapore 530684
Phone:6123 4567
Area:North East
Opening Hours:每天上午11点至晚上8点。周四关闭。
MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.
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