To begin, prepare the tamarind base by combining the tamarind paste, palm sugar, and water in a small saucepan over low heat. Stir constantly until the sugar dissolves completely and the mixture thickens slightly into a sticky syrup. Remove from heat and let it cool.

While the sauce cools, toast the belacan in a dry pan over medium to low heat until fragrant, about 1 minute per side. This step is essential to bring out its deep umami aroma. Ventilate your kitchen well, as the smell is pungent.

Once cooled, transfer the tamarind syrup to a mixing bowl. Stir in the ground peanuts, toasted belacan, soy sauce, sesame seeds, and chopped chilli. Mix until the sauce is thick, glossy, and well combined. Taste and adjust sweetness or saltiness if needed.

Prepare the fruits and vegetables by washing, peeling (where necessary), and slicing according to the ingredient list. Ensure uniformity in size to allow the sauce to coat everything evenly. Keep ingredients chilled if not serving immediately.

Place the cucumber, green apple, pineapple, mango, and jicama into a large mixing bowl. Add the tofu strips and you tiao pieces last to avoid sogginess.

Pour the sauce over the salad mixture. Using a pair of tongs or clean hands, gently toss everything together until each piece is evenly coated. Be careful not to bruise the fruits while mixing.

Let the rojak sit for about 5 minutes to allow the flavours to meld, but not too long, crunch is key to authentic texture.

Just before serving, sprinkle additional toasted sesame seeds and crushed peanuts over the top for texture and aroma. Optionally, garnish with a few slices of red chilli or fresh mint.

Serve immediately on a large platter or in small bowls for sharing. Rojak is best enjoyed fresh, with its contrast of cold fruits and warm, punchy sauce. Pair with hot tea or serve as part of a festive spread.