Cover Photo: Emran Shaqif
Photo: Emran Shaqif
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The team at Siti Li Dining presents a reimagined version of rojak, which redefines each element of the dish from the fruits and vegetables to the sauce
When tasked with elevating a Malaysian street staple for In The Mood For Food, Siti Kader and Shareen Ramli, co-founders of Siti Li Dining, jumped at the chance. “It’s the first in a long time for us to gather with other peers that keep pushing Malaysia's food scene. We’re so honoured to be part of this," says Shareen.
The street food festival lines up with the duo’s ethos. “Siti Li is built on our vision of transforming classic Malay recipes for the new generation. It is no wonder we jumped at the chance to redefine rojak."
See also: In The Mood For Food: Try Malaysia-Inspired Kombucha Flavours by Uncle Jeff Drinks
Above Shareen Ramli and Siti Kader (Photo: Imran Sulaiman)
Shareen Ramli and Siti Kader (Photo: Imran Sulaiman)
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With a name implying diversity and the jumbling of opposites, rojak is both sweet and savoury, spicy and sour, soft yet crunchy. A mixture of sliced fruits and vegetables are tossed in an aromatic, spicy dressing to make the salad, which has Javanese origin. The dish displays the variety of tropical fruits and vegetables found in Malaysia, however the most important component of the salad is the dressing, which is made from prawn paste, sambal, sweet sauce, chilli, peanuts and caramel soy sauce.
Rojak has an especially sentimental value to Siti. “It takes me back to my childhood memories with my dad, who until today still enjoys the challenge of sourcing the best ingredients for me."
While many versions of rojak exist in Malaysia, Siti decided to reimagine rojak buah due to its crunchy and flavourful nature.
See also: In The Mood For Food: 5 Reasons Why This Food Festival Promises to be Fun and Exciting
Above Siti Kader making her rojak buah (Photo: Imran Sulaiman)
Siti Kader making her rojak buah (Photo: Imran Sulaiman)
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To elevate the dish, the team at Siti Li will be putting a creative spin on each element of rojak, from the fruits and vegetables to the sauce. While produce traditionally found in rojak still makes an appearance in the form of cucumber, turnip and papaya, unusual ingredients Siti has incorporated are Japanese sweet potato, Chinese pear, young mango and glistening pearls of pomegranate. Each aspect is thoughtfully added to bring texture and flavour to the dish.
Moving on to the rojak sauce, Siti tells us that chocolate will be added to the sambal petis. “The sambal petis is sourced from the same uncle in Chow Kit that I used to visit with my dad. Fresh belacan and gula Melaka from my kampung in Tanjung Kling will also be added, as well as house made peanut sauce made from three different kinds of peanuts.”
Crunchy tri-coloured crackers and pine nuts finished the dish, adding a certain pizazz to one of Malaysia's most popular snacks.
See also: In The Mood For Food: How Chef Nurilkarim Razha of Jawi House is Elevating Grilled Fish
Above Photo: Emran Shaqif
Photo: Emran Shaqif
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The food festival will be held over August 26-28 weekend, with the first two nights reserved for our main partners Sime Darby Property and Sime Darby Motors. Tickets are available for public sale for August 28.
- Date: August 28, 2022
- Time: 7pm-11pm
- Venue: Kuala Lumpur Golf & Country Club
- Theme: In the Mood for Love, Hong Kong circa 1960s
- Price: RM350 per ticket
In The Mood For Food is strictly by reservations only. Places are limited so book early here.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
