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Brother Rojak 兄第罗惹
The two brothers were busy like the bees behind the stall; one was busy slicing the turnip, cucumber and preparing the ingredients while the other brother was hectically tossing in a bowl with the dressing and whipping out plates of rojak to satisfy the snaking queue. Every moment and action between the two are well synchronized, a work from years of coordination at the stall has somehow connected both of them seamlessly well.
The standard rojak comes with pineapple, bean sprout, cucumber, turnip, tau pok, bunga kantan (pink ginger bud) and you tiao with finely ground peanut tossed over it. You can opt for additional topping of dried cuttlefish or century eggs at a cost but we declined the option worried the aftermath effect left from the pungent smell of the cuttlefish.
You probably can’t find too much the flaws with the ingredients, however, the prawn paste sauce was something went against the odds in our opinion, traditional rojak paste is usually made up of shrimp paste (Belacan), assam (Tamarind) water, sugar, chili and lime juice, the medley of sweetness, sourness and spiciness. Unfortunately, besides the sweetness was distinct, the sourness and spiciness were too mild to be appreciable; in fact, the sweetness was way too overwhelming that practically masked the rest of flavours. You can find plentiful of not dissolved sugar grain at the bottom of the plate.
Overall, if you dislike the shrimp paste smell and sweetness is your preference, Brother Rojak could be the right choice for you. For us, we are more inclined to the less sweet but more balance of sourness and spiciness rojak paste just like the Whampoa Hoover Rojak. One complimentary note needs to mention, the brother is very courteous and good manner, thumb up for their graceful attitude.
Brother Rojak 兄第罗惹
Address: Blk 449, Clementi Ave 3, #01-211, Singapore 120449
Clementi Central inside See Lam Hern Coffeeshop
Operating Hours: Mon.-Sun. 10:00-22:00