LCBO Food & Drink Travel 2026

ROJAK BY MICHAEL ELLIOTT

TIP 1 If you can’t find shrimp paste, substitute 1 tsp (5 mL) Asian fish sauce and reduce soy sauce by 1 tsp (5 mL). TIP 2 Loosely packed light or dark brown sugar can be substituted for the palm sugar, but add a pinch of salt.

PLANTAIN CHIPS 3 green plantains Canola or sunflower oil for frying Fine sea salt to taste

Sweet, sour, spicy, savoury and crunchy, this superb salad has it all. In Singapore, rojak is also used to describe “an eclectic mix” like Singaporean culture itself! Feel free to adjust the dressing to make it sweeter, saltier or hotter, as you see fit. If you have access to tropical fruit such as carambola (star fruit), rose apple or jackfruit, these are excellent substitutions. Deep-fried tofu puffs are available in the refrigerator section of most Asian markets, next to the fresh tofu. SAUCE 3/4 tsp (4 mL) shrimp paste (see TIP 1 below) 1/2 cup (125 mL) water 2 oz (55 g) tamarind paste (size of a Ping-Pong ball) 1 tsp (5 mL) sambal oelek 1 tbsp (15 mL) dark soy sauce 2/3 cup (150 mL) well-crushed palm sugar (see TIP 2 below) SALAD 11/3 cups (330 mL) peeled cucumber pieces, about 1/2 inch (1 cm) 11/3 cups (330 mL) pineapple pieces, about 1/2 inch (1 cm) 11/3 cups (330 mL) peeled, cored Asian pear pieces, about 1/2 inch (1 cm) 11/3 cups (330 mL) underripe mango pieces, about 1/4 inch (5 mm) 11/3 cups (330 mL) deep-fried tofu puffs, torn into bite-size pieces 1 cup (250 mL) roasted crushed peanuts 1. For the sauce, heat shrimp paste in a small saucepan with a few drops of water over medium heat. Cook, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and bring to a simmer. Cover and remove from the heat. 2. Let stand for at least 1 hour. Mix well then pass through a fine-mesh sieve, discarding the solids. Cover and refrigerate until ready to use, up to 1 week. 3. For the salad, combine all ingredients except for peanuts in a large mixing bowl. Mix until well combined. Add two thirds of dressing and mix. Let stand for 5 minutes. Transfer to a serving platter and top with two thirds of peanuts. Serve with the remaining sauce and peanuts on side.

1. For the aji verde, place all ingredients in a food processor or blender. Blend until smooth, 1 to 2 minutes. Taste for seasoning then transfer to an airtight container. Refrigerate at least 1 hour or up to 5 days. 2. For the chips, trim both ends of plantains. Peel plantains, discarding skins, then halve crosswise. Using a mandoline, carefully slice plantains lengthwise into planks about 1/16-inch (1.6-mm) thick. 3. In a large Dutch oven, pour oil to a depth of 21/2 inches (6 cm). Heat over medium heat until a deep-fry thermometer registers 350°F (177°C). Line a large baking sheet with paper towel and place a wire rack over it. 4. Working in batches, gently slip plantains into oil, one at a time, being careful not to overcrowd pot. Cook, turning occasionally, until crisp and very lightly golden, 4 to 5 minutes. Transfer with a spider to wire rack. Season with salt. Keep frying, adjusting heat to maintain 350°F (177°C), until all plantain slices are cooked. 5. Plantains can be served still warm with dip, or cooled completely, transferred to an airtight container and stored in a cool, dark place for up to 1 week. PISCO PICANTE This spicy version of the Pisco Sour, Peru’s official cocktail, calls for rocoto , a hot pepper that’s indigenous to Central and South America and used in many Peruvian dishes. Rocoto paste can be found in many Latin groceries and in Toronto-made Matute Hot Sauce’s La Roja (matutehotsauce.com), or substitute your favourite hot sauce. 11/2 oz Pisco 1 oz fresh lime juice 3 tsp (15 mL) superfine granulated sugar 1/4 tsp (1 mL) rocoto paste Serves 6

WHAT TO SERVE Tiger Beer LCBO 537258, 500 mL, $3.45

The sweet fruits and spicy, complex dressing in this salad call for refreshment—Singapore’s own Tiger beer is medium-bodied and lightly hopped with a lovely bittersweet finish.

PLANTAIN CHIPS WITH AJI VERDE DIP BY CAROL DUDAR Aji verde is a creamy, spicy, herbaceous sauce from Peru that’s traditionally served as a dip or to sauce grilled meats and vegetables. Try to find Cotija cheese, which is nuttier and funkier than queso fresco, though both work. Aji amarillo peppers are medium-hot with a distinct apricot flavour. They come in paste form, which can be found (along with Cojita) at Latin food shops. Green plantains are ideal for chips, though yellow ones will work in a pinch.

AJI VERDE 2 cups (500 mL) packed cilantro leaves 1/3 cup (80 mL) packed mint leaves

3 green onions, trimmed, roughly chopped 1 small jalapeño pepper, stemmed, seeded, roughly chopped 1 medium-size garlic clove, coarsely chopped 1/2 cup (125 mL) mayonnaise 1/4 cup (60 mL) crumbled Cotija or queso fresco 2 tbsp (30 mL) lime juice 2 tbsp (30 mL) aji amarillo paste 1/2 tsp (2 mL) fine sea salt

1 egg white 1 pinch salt

6 drops Amargo Chuncho or Angostura (LCBO 540229, 100 mL, $12.95) bitters 2 bird’s-eye peppers (or other small pepper), garnish

Serves 6

96

———————— TRAVEL 2026