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Sunday August 31, 2014 MYT 12:00:00 AM
Monday September 1, 2014 MYT 11:35:54 AM
This recipe is part of the story, "Rojak 1Malaysia or fruit salad with Malaysian attitude".
fritters*300ml water1 large (Grade A) egg80g tapioca flour80g rice flour1 tbsp fennel seedssalt to tasteoil for deep fryingsambal6 red chillies, sliced3-4 bird's eye chillies20g belacan, toasted and crushedsauce30g tamarind paste dissolved in 100ml water, or lime juice to taste100g shrimp paste (hae ko or otak udang)150g caster sugar, or to taste2 tbsp sambal, or to tastebasic rojak200g yambean, cut into wedges200g cucumber, cut into wedges200g pineapple, cut into wedges200g green mango, cut into wedges
optionalguava (jambu batu), cut into wedgesrose apples (jambu air), cut into wedgeskedondong, cut into wedgeswater convolulus (kangkong), cut into lengths and scaldedbeansprouts, scaldedhard beancurd (taukwa), cubedChinese cruller (yutiao, yau char kwai or chakoi)soaked dried cuttlefish, scalded and sliceddeep fried fish skinwild ginger flower (bunga kantan), split and sliced finelytopping150g peanuts, roasted and crushed60g white sesame seeds, toasted
To prepare fritters: In a mixing bowl, combine the flours, egg and water. Mix well and strain the mixture before adding salt and fennel seeds.
Heat enough oil for deep frying in a wok over medium heat. When hot (not smoking), add a small ladle of batter down the sides of the wok. The batter will fan out as it hits the hot oil and form a natural fritter.
Fry, turning over once until it browns on both sides. Remove and drain on paper towels, and leave to cool before storing in airtight containers until needed .
For the sambal: Pound the chillies and belacan together to a fine paste.
For rojak sauce: Soak the tamarind in water for 5-10 minutes to extract pulp. Strain mixture and discard solids. (Or you can replace tamarind with lime or calamansi juice to taste.)
In a big mixing bowl, combine the tamarind juice, sambal, shrimp paste and sugar. Stir until sugar dissolves. Adjust the seasoning to taste. The sauce should be thick, of cake-batter consistency, and can be easily scooped with a spoon.
To assemble: Just before serving, toss the rojak sauce with the cut fruit, vegetables, beancurd and etc., in the mixing bowl to coat them well. Then add the “crunchy” ingredients such as the Chinese cruller and fritter – if you like, break the fritter into pieces before adding. Finally, sprinkle generously with crushed peanuts and sesame seeds, and serve immediately.
*Note: Fritters can be replaced with rempeyek, prawn or fish crackers, or deep fried shredded wonton or popiah skin.
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