Habib’s Rojak: Handmade Indian Rojak With Secret Recipe Chilli Gravy In Ayer Rajah

Living in the central, I rarely journey to the West. However, I bolted down to Clementi after hearing about an excellent Indian rojak stall there.

Located in Ayer Rajah Food Centre, Habib’s Rojak has been around for 30 years.

The stall is constantly busy throughout the day. Customers come here for both a hearty meal and a mid-day bite.

Habib is the second-generation owner of the stall. His father started the business in 1989 and interestingly named it after him when he was about a year old. How fitting since he’s running the stall now!

He started helping out at the stall at a very young age. From peeling potatoes and eggs, Habib eventually took over the stall about 10 years ago.

Despite retiring, Habib’s father still very much involves himself in the business. He comes down every morning before the stall opens to inspect the quality of the food.

His father is also very strict on the stall’s suppliers, according to Habib. They only select suppliers which provide premium ingredients.

Habib and his staff come to the stall in the wee hours of every morning to start prepping. They make all their items from scratch and take about five to six hours to finish preparing.

On his recommendation, I got the most popular items.

The very first item he pointed to me was the Tepong Kelapa (S$0.70 per piece). Basically a coconut fritter, the fried item had a very crispy batter. With a soft, bready interior also, it soaked up the chilli gravy exceptionally well.

There was also a subtle sweetness in it which made for a pleasant taste.

Another item I got was the Tepong Telur (S$0.70 per piece). This item is something I’m more familiar with as I always get this whenever I’m having Indian Rojak.

Fried whole with an egg stuffed in a flour ball, it’s one of the more difficult items to make. I loved how the soft and chewy batter contrasted to the firmness of the egg within.

I got the Tepong Sayur (S$0.70 per piece) as well, which was next to the Tepong Telur. Initially, I was unsure of what to expect of a ‘vegetable ball’. However, biting into an unexpectedly fluffy interior surprised me.

Compared to the Tepong Kelapa, this had a much softer mouthfeel. Evident was it also that many spices and vegetables went into it as it was exceptionally aromatic. This was my favourite item on the plate.

Habib also recommended the Crispy Prawn (S$2 per piece). Looking absolutely crunchy, it came as no surprise that the Crispy Prawn was delightfully crackly.

Embedded into the thick batter were also small actual prawns. The umami taste from them came across spectacularly, making it an absolutely sinful snack.

I can go on about the many other items in Habib’s huge display case. However, I must talk about the extraordinary chilli gravy that comes with every order.

I tried to ask about the recipe behind it but Habib was totally tight-lipped. It’s a secret that only he and his father knows.

That said, the gravy veered towards the sweeter side. The finely-chopped peanuts in it provided a nice balance to the sweetness. It also coated the ingredients very well.

There was a twang of zestiness in the gravy too which made it all the more appetising.

It’s no wonder many customers return to Habib with an empty plastic container asking for more.

Every day, Habib makes one ginormous pot of the gravy. But on weekends, one pot isn’t enough, so he doubles up. That’s how sought-after his chilli gravy is.

The items here at Habib’s Rojak are fresh and handmade daily. More importantly, prices are affordable too!

Even though I’m not a West-dweller, Habib’s Rojak is a place I’ll willingly go the distance to eat at again.

Expected Damage: S$0.70 – S$7 per item