Tuesday, February 10, 2009

VARIOUS ROJAKS (ASIAN SALADS)


(1) ROJAK BUAH NYONYA

Fruits used:
Pineapple
Green Mango or semi ripe mango
Jicama/Sengkuang
Cucumber
Guava


Sauce Ingredients:
1 anchovies stock cube(dissolve with a bit of water)
1 in roasted shrimp paste
2 ½ tbsp thick soy sauce
½ cup sugar or brown sugar
250gm palm sugar/gula melaka
2 red chilies(if want more spicy can add bird’s eye chilies)
2 tbsp tamarind juice
2 tbsp calamansi lime juice/or normal lime juice
½ cup roasted groundnuts(grind to a paste)
1 ¼ cups fried plain flour
1 tbsp sesame seeds (roasted)
Salt to taste

Toppings
1 cup roasted groundnuts /peanuts (ground coarsely)


Directions
Pound red chilies and roasted shrimp paste .Keep aside.In low heat, mix in 1 cup water with palm sugar.Let it cook until palm sugar melts.In between add in the sugar/brown sugar.Once the syrup thicken slightly, close fire. Slowly add in the palm sugar syrup into the fried plain flour. Stir quickly until the syrup is mixed well with the flour.Sieve the mixture.Add in soy sauce, pounded chili and shrimp paste , grounded peanuts, tamarind juice, lime juice , anchovies mixture and salt to taste . Give a good stir and finally add in sesame seeds .Stir again.

To serve:
In a bowl , add in cut fruits and vegetable, add in the sauce and give it a stir so that the sauce is well combine with all the ingredients, garnish with a generous amount of coarsely pounded peanuts or roasted groundnuts.




(2) INDIAN ROJAK
Gravy

Ingredients
500gm sweet potato, wash clean and steam or boil till soft
1 tbsp oats, ground till fine
50ml ketchup
1.5 tbsp sesame seeds, roasted
1.5 l water
a bit of orange colouring (optional)
5 dried chilli
a slice of pineapple
2 green apple
1 red apple
2 tomatoes
2 clove garlic
1 cm ginger
2-4 tbsp brown sugar
salt to taste

Method
1. Grind dried chilli, pineapple, apples, tomatoes, garlic and ginger into paste and put aside
2. Grind steamed/boiled sweet potatoes with water and pour into a pot
3. Add all the ingredients except sesame seed into the the pot and stir till the gravy starts to boil
4. Once gravy starts to boil, add roasted sesame seeds. Make sure gravy is not too thick or too thin
5. Add sugar and salt to taste and adjust accordingly to your taste


Dough

Ingredients
500g all purpose flour
3g instant yeast
1/2 tsp salt
500-600ml water
1/2 tbsp tumeric powder

Method
1. Sift flour with yeast, tumeric powder and salt into a bowl
2. Pour water a little at a time till the batter becomes like a fritter's batter.
3. Cover bowl with cling wrap and leave it to proof for about 2.5hr - 3hr or till double in size
[This dough will be used for some of the rojak ingredients ]


Rojak ingredients without dough - deep fried and drain oil well
2 firm tofu, cut into 4
4 tempe, coat with a bit of tumeric and salt
4 fish cake
4 hard boiled egg
2 boiled potatoes


Rojak ingredients with dough
1/2 cup grated coconut
2 hard boiled eggs
2 boiled potatoes
2 tbsp sesame seed
2 firm tofu
some prawns
a bit of orange colouring (optional)


Method to fry dough ingredients
1. Heat oil in a wok/pot
2. Divide dough into 4 parts

1st part of dough
----------------------
- Fry it into balls

2nd part of dough
-----------------------
- Coat the hardboiled eggs and sprinkle some sesame and fry till crispy
- Coat the potatoes with the dough and sprinkle with sesame and fry till crispy

3rd part of dough
----------------------
- Coat tofu with dough and put one prawn and fry till crispy

4th part of dough
-----------------------
- Add grated coconut and sesame seeds, shape into strips and fry till crispy


Garnishes - cut/slice into bite size
salad leaves
onions
green chilli
cucumber



(3) SINGAPORE CHINESE ROJAK(Salad)

Ingredients
1 small cucumber, cut into wedges
2 slices pineapple, cut into wedges
½ small bangkwang (turnip), peeled and cut into wedges
1 cup bean sprouts, blanched
A bunch kangkong (water convolvulous), blanched
2 pei tan (century eggs), peeled and quartered
½ ju her (cured cuttlefish), cut into pieces
1-2 fried yu tiao (Chinese dough sticks)
2-3 taupok (fried bean curds)

Dressing
2 heaped tbs black bean paste
Hot water to soften
2-3 red chilli, pounded (or use 1 tbs bottled sambal olek)
1-2 tbs sugar or to taste
Assam (tamarind) water using 1 tbs tamarind paste and ¼ cup water
Juice from 1 lime
½ cup roasted peanuts, chopped finely
Tip of a bunga kantan (pink ginger bud), grated finely

Method
In a bowl, soften the black prawn paste first with a few spoonful of hot water. Add chilli, assam water, sugar and lime juice to the softened prawn paste, stirring all the while to blend into a thick sauce. Finally, add the chopped nuts and bunga kantan, Taste to adjust seasoning. There should be a balance of salty, sour and sweet.

Cut the cucumber, pineapple and bangkwang into bite-sized wedges. Blanch the bean sprouts and kangkong in a pot of boiling water or microwave then on high for two minutes. Place yu tiao and taupok in an oven on low 100 ° C heat for 10 minutes to make them crispy. Cut into small pieces.

Assemble the salad by placing the vegetables into a bowl, followed by the pei tan and ju her. Top with crispy yu tiao and taupok. Dress with peanut and black bean paste, mix well and serve.

Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan

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