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Singapore rojak (from the Malay word meaning "eclectic mix") is a vibrant sweet-savoury-tangy salad of fresh and fried ingredients — typically cucumber, pineapple, bangkuang (jicama), green mango, taupok (puffed fried tofu), you char kway (dough fritters), and cuttlefish — tossed in a thick, pungent dressing of fermented prawn paste (hay ko), chilli, palm sugar, tamarind juice, and ground toasted peanuts. The resulting dish is a riot of contrasting textures (crunchy, chewy, soggy) and flavours (sweet, salty, sour, pungent), with the hay ko dressing — dark, sticky, and deeply savoury — as the defining element that makes Singapore rojak utterly distinctive. It is a uniquely Southeast Asian dish with roots in Chinese and Malay culinary traditions, and Singapore's version is distinct from the Indonesian gado-gado and the Penang rojak in its specific combination of ingredients and the predominance of the prawn paste dressing. Often described as "the taste of Singapore in one plate," rojak celebrates the multicultural character of the city's food culture.