Serving amount:
  • Chinese doughnuts
  • 1 peanut & shallot mix
  • ATLAS rojak dressing
  • 1 cucumber
  • 1 apple*
  • 1 kohlrabi*
  • 1 pineapple piece
  • 2 sweet potatoes
  • 1 red onion*
  • 1 coriander bunch

Always read the recipe in full before you begin.

Pantry staples: Salt 

Allergens: Wheat, gluten, onion, nuts (peanut)

Specialised equipment: Grater, lined baking tray, absorbent paper 

Chef's note: Rojak is a spicy salad served with a mix of fruits and vegetables and a sweet and tangy sauce. There are many variations of rojak in Indonesia, Malaysia and Singapore. Use the Chinese doughnuts, youtiao, as a vessel to eat the rojak and make sure to mop up all the sauce. 

* Use half of the onion, apple and kholrabi provided. 


1. Prepare the ingredients

Preheat the oven to 200C. Wash the vegetables. Grate or cut the cucumber, apple* and kohlrabi* into matchstick sized pieces. Peel and cut the pineapple into matchstick sized pieces. Thinly slice the onion*. Chop 1 tablespoon of the coriander leaves per person. 

2. Boil the sweet potato 

Place the sweet potato in a saucepan with water, bring to the boil and simmer for 30 minutes or until tender. Check by piercing the potato with a skewer or thin knife. You can cut the sweet potato into smaller pieces to shorten the cooking time. The smaller the pieces, the faster the cooking time. 

3. Cut the potato 

Cut the sweet potato in half length ways and place onto a lined baking tray. Season lightly with salt. Place the sweet potatoes into the preheated oven and cook for 10 minutes or until the skin is browned. 

4. Roast the sweet potato and doughnuts 

Place the doughnuts onto a lined baking tray and into the oven for the last 5 minutes of the potato cooking to heat through. Once out of the oven, place the doughnuts on absorbent paper to drain any excess oil. 

5. Make the salad

Meanwhile, combine the pineapple, cucumber, onion, apple and kohlrabi in a bowl with half of the rojak sauce. 

6. To serve

Divide the sweet potato between serving plates. Place the salad on top and serve with the Chinese doughnuts. Sprinkle with the coriander, remaining rojak sauce and peanut and shallot mix.