| This recipe is liked by 0 person(s). |
Rojak
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients (serves 4) | |
| 100g | pineapple, (rind removed) |
| 100g | cucumber, (sliced) |
| 1 square | firm tofu or tau kwa, (pressed tofu), shallow-fried until golden brown, then sliced into 8 pieces |
| 50g | dough fritters, (roasted) |
| 1 tsp | red ginger plant bud, (shredded) |
| 150g | roasted peanuts, (grounded) |
| 50g | bean sprouts, (scalded) |
| 1 unripe green mango, peeled and sliced (optional) | |
| Sauce | |
| * 2-3 large red finger-length chillies, deseeded and sliced 1 tablespoon shaved gula melaka (palm sugar) or brown sugar | |
| 1 teaspoon | belachan, (dried shrimp paste), toasted |
| * 2 tablespoons tamarind pulp, soaked in 125 ml (1/2 cup) water, squeezed and strained to obtain juice | |
| 1 tablespoon | hay koh, (black prawn paste) 1/2 teaspoon salt |
| 75 g (1/2 cup) | raw peanuts, dry-roasted and coarsely crushed in a blender or pounder |
Preparations
* To make the Sauce, grind the chillies, gula melaka and belachan, tamarind juice, hay koh, and salt to a smooth paste in a blender.
* Transfer to a bowl, add the peanuts, stir and set aside.
* Place the rest of the ingredients into a serving dish.
* Drizzle the Sauce on top and toss to mix.
* Serve immediately.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.