I still remember. I wouldn’t say I liked Malaysia’s honey rojak sauce. My first experience with honey rojak sauce was when my family lived in Kelantan. I was 6 or 7. A man rode a motorcycle and sold the honey rojak sauce around the neighbourhood. My mom bought one, and I asked my mom what it was. I was wondering, why it has some smells, what it is made of, why it’s named as otak udang?
Otak udang is Malay word. The literal meaning in English is shrimp brain. So, I was questioning people (silently) why they have to eat the shrimp’s brain. It was not until recently, when I was today years old, that I discovered that one ingredient is shrimp brain or shrimp paste. It makes the honey rojak sauce more delicious.
It’s funny how things turn out. Despite my aversion to honey rojak sauce, I found myself loving the sweet turnips that were drenched in it. #upsidedownfaceemoji
As I get older, my taste in food changes. I find myself appreciating the food I didn’t try when I was young. The pungent smell and the thick, black appearance of the honey rojak sauce that once put me off, now seem inviting. And now, I have a big bottle of honey rojak sauce in my kitchen, a testament to my evolving palate.
Alhamdulillah. Thank you, Allah, for the fruit.
ZAFIRA ZAINAL 