The heat has been getting to me. I know it's summer and I don't want to complain. Afterall, I was born and I grew up in a country that is just 1ยบ north of the equator. But Dexter and I were both pretty listless today. The last thing I wanted to do was spend a lot of time cooking in the kitchen. So I rummaged the fridge to see what I could rustle up for dinner.
I saw that we had the remaining petis we used for the tau pok on Sunday. There was also some bean sprouts and cucumber left. With the whole pineapple we have, Chinese rojak seems like obvious. It also means I have Dish #5 Chinese rojak is like a Chinese salad - raw vegetables and fruit with the petis dressing. I asked my husband to pick up a jicama on his way home and we have a dinner which requires no cooking. Of course when he came home, he brought some yu tiao too. It is also called Chinese donut - strips sweet fried dough that you can get at the deli section of a Chinese supermarket, or you can make it yourself - here is a recipe to try. But you can leave it out if you can't find it.
Like most salads, this Chinese rojak recipe is flexible. You could add more pineapple, less bean sprouts - really whatever you prefer. We also tweaked the rojak sauce to make it thicker.
I saw that we had the remaining petis we used for the tau pok on Sunday. There was also some bean sprouts and cucumber left. With the whole pineapple we have, Chinese rojak seems like obvious. It also means I have Dish #5 Chinese rojak is like a Chinese salad - raw vegetables and fruit with the petis dressing. I asked my husband to pick up a jicama on his way home and we have a dinner which requires no cooking. Of course when he came home, he brought some yu tiao too. It is also called Chinese donut - strips sweet fried dough that you can get at the deli section of a Chinese supermarket, or you can make it yourself - here is a recipe to try. But you can leave it out if you can't find it.
Like most salads, this Chinese rojak recipe is flexible. You could add more pineapple, less bean sprouts - really whatever you prefer. We also tweaked the rojak sauce to make it thicker.
Chinese rojak
16 2-inch pineapple pieces
½ medium sized jicama, peeled and sliced
½ cup bean sprouts, blanched
1 small cucumber, peeled and sliced
2 small yu tiao
Rojak sauce
3 tablespoons petis (hae ko)
3 tablespoons water
1 tablespoon water.
1 red chili, blended/pounded, or 1 teaspoon sambal oelek
juice of ½ a lime
3 tablespoons crushed peanuts
Blend the ingredients of the sauce, sprinkling the peanuts as the last step. Mix the ingredients together and divide onto 2 plates. Pour the sauce equally on each plate. Toss and enjoy!
Serves 2
2 comments:
the second picture is VERY interesting.
you shouldn't add water for the rojak gravy.
use tamarind juice instead. after tossing the salad in the gravy, give a squeeze from a small lime to give it a bit more kick.
the tamarind and lime juice will 'extract' water from some of the salad items like cucumber and pineapple so eat this salad freshly made.
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