oh yeah, im so about to talk about my eating disorder of eating this food in large amount.dont worry,i wont give out recipe that is hard to prepare a la' no-nonsense masterchef or junior masterchef will prepare. those who know and master the art of cooking it please just shut up and read silently with an aching heart(i know youre itching to correct me).
tried and tested (and edible).
Rojak ( Malaysian Salad)
preparation time: 20 minutes
cooking time : 10 minutes
serves:6
Main ingredients:
- 1 cucumber (sliced)
- 1/2 pineapple (sliced)
- 1 turnip
- 2-3 mangoes
- 1/2 small papayas (sliced)
- 4 oz /120 g kangkung/water convolvulus (parboiled in salted water)
- 4 oz/120 g bean sprouts (parboiled)
- 2 cakes tauhu pok/ dried bean curd (sliced)
-1/2 cup / 80 g groundnuts (roasted and pounded coarsely
- 1 tbsp roasted sesame seeds
*those labelled (parboiled) should be parboiled. i dont wanna claim your insurance money in case....*knocks on wood**
Sauce ingredient:
-6 fresh chillies ,1/2 piece belacan (pounded together)
- 1 1/2 tsp castor sugar
- 4 limes (juice)
- 1 tbs 'heiko'/ prawn paste
- a little salt
- 1 tbsp tamarind, 1/4-1/2 cup/ 60-120 ml water (mix and squeeze out juice)
*actually, if youre lazy, you can buy the ready made rojak sauce. but if you have extra time, rather than watching The Housewives of New Jerseys, do make the sauce on your own for extra entertainment and pleasure of flexing your muscles pounding stuff.*
1. Arrange the vegetables, fruits and tauhu pok on a serving dish. Mix all the ingredients for sauce in a mixing bowl. Pour into a small sauce bowl.
2. Mix vegetables, fruits, and tauhu pom with the sauce just before serving. Sprinkle roasted peanuts and sesame seeds GENEROUSLY. Serve immediately.
Tip: you can also add lightly grilled yor char kway/ Chinese crullers
the end result should look like this (OR EVEN BETTER) :
please.do it better for the sake of humanity. ciao.
tried and tested (and edible).
Rojak ( Malaysian Salad)
preparation time: 20 minutes
cooking time : 10 minutes
serves:6
Main ingredients:
- 1 cucumber (sliced)
- 1/2 pineapple (sliced)
- 1 turnip
- 2-3 mangoes
- 1/2 small papayas (sliced)
- 4 oz /120 g kangkung/water convolvulus (parboiled in salted water)
- 4 oz/120 g bean sprouts (parboiled)
- 2 cakes tauhu pok/ dried bean curd (sliced)
-1/2 cup / 80 g groundnuts (roasted and pounded coarsely
- 1 tbsp roasted sesame seeds
*those labelled (parboiled) should be parboiled. i dont wanna claim your insurance money in case....*knocks on wood**
Sauce ingredient:
-6 fresh chillies ,1/2 piece belacan (pounded together)
- 1 1/2 tsp castor sugar
- 4 limes (juice)
- 1 tbs 'heiko'/ prawn paste
- a little salt
- 1 tbsp tamarind, 1/4-1/2 cup/ 60-120 ml water (mix and squeeze out juice)
*actually, if youre lazy, you can buy the ready made rojak sauce. but if you have extra time, rather than watching The Housewives of New Jerseys, do make the sauce on your own for extra entertainment and pleasure of flexing your muscles pounding stuff.*
1. Arrange the vegetables, fruits and tauhu pok on a serving dish. Mix all the ingredients for sauce in a mixing bowl. Pour into a small sauce bowl.
2. Mix vegetables, fruits, and tauhu pom with the sauce just before serving. Sprinkle roasted peanuts and sesame seeds GENEROUSLY. Serve immediately.
Tip: you can also add lightly grilled yor char kway/ Chinese crullers
the end result should look like this (OR EVEN BETTER) :
 |
| mine was slapdashly done |
