Super Chef Diary: Simply Rojak - A Malaysian Salad

Super Chef Diary: Simply Rojak - A Malaysian Salad: ½ cup sliced prawn fritters ¼ cup bean sprouts, blanched ¼ cup shredded cabbage, blanched 1/6 cup shredded turnip, blanched...

Simply Rojak - A Malaysian Salad

½ cup sliced prawn fritters

¼ cup bean sprouts, blanched

¼ cup shredded cabbage, blanched

1/6 cup shredded turnip, blanched

½ cup shredded cucumber

½ cup sliced pineapples

½ cup sliced apple

¼ boiled potatoes, sliced

1 hardboiled egg sliced (optional)

1 water apples sliced (optional)

½ white jicama sliced (optional)

½ sour plum sliced (optional)

¼ cup half rice papaya (optional)

2 pieces sliced green chilies

2 pieces fried bean curd, sliced

1 stalk spring onion, chopped

some fresh herb to garnish probably fresh coriander leaves

About the image above: a ‘rojak’ most favorite Malaysian style salad

For the fritters

1/3 cup minced prawns

¼ cup full cream milk

1 tablespoon sugar

1 egg, beaten

1 piece chopped chilies

3 tablespoon flour

salt to taste

dash of turmeric powder

oil for frying

For the sauce

5 pieces clean shallot, finely chopped

6 pieces dried chilies, pounded

1 centimeter piece fresh turmeric, pounded

4-5 tablespoons tamarind juice

1/3 cup cold mashed potatoes

oil to sauté

salt to taste

sugar to taste

1/3 cup ground peanuts, pounded

some corn starch diluted in cold water to thicken

For the fritters:  mix the ingredients for fritters and beat until well mix. Meanwhile, heat the oil in the frying pan and start fry the mixture by spoonful until crisp. Remove and drain on the kitchen paper, allow cooling and slicing the fritter before serving.

For the sauce: sauté the chili, onion and turmeric mixture until translucent, add the peanuts, tamarind juice and some water. Bring to the boil. Add mashed potatoes and seasonings. Stir and low the heat to simmer for 20 minutes and while stir constantly. Thicken the sauce with corn starch diluted in cold water if necessary. Check the taste and keep in a clean container. Makes 4 servings.

To assemble: arrange the vegetable, bean curd and the fritters on the platter and serve with the sauce.

Super Chef Diary: Cauliflower Cakes

Super Chef Diary: Cauliflower Cakes: For the cakes ½ cup mashed cauliflower ½ cup chopped cauliflower 1 teaspoon chopped green chilies 1 teaspoon chopped garlic...

Cauliflower Cakes

For the cakes

½ cup mashed cauliflower

½ cup chopped cauliflower

1 teaspoon chopped green chilies

1 teaspoon chopped garlic

1 tablespoon chopped coriander leaves

¼ teaspoon chili powder

¼ teaspoon chili flakes

1 tablespoon potato starch

drop of sesame seeds oil

¼ cup flour

salt to taste

2 tablespoons oil to pan-fry

About the image above: cauliflower cake

For the sauce

2 tablespoon chili paste

1 teaspoon minced garlic

¼ teaspoon vinegar

½ teaspoon sugar

1 teaspoon cinnamon powder

oil to sauté

some water

1 teaspoon light soya

½ teaspoon dark soya

1 teaspoon potato starch diluted in cold water

For the cakes: mix the ingredients and for to triangle cakes. Spread some starch to the cakes. Heat a pan and add some oil. Pan-fry the cakes until golden brown or until set and cooked.

For the sauce: sauté the garlic and the chilies and add the other ingredients. Add the water and bring to the boil. Thicken with potato flour diluted in cold water. Check the seasoning before serving.

To assemble: serve the cakes with the sauce. Makes 2 servings

Helpful hints: The best way to consume this cauliflower cake is when it just cooked. Good to serve as snack, vegetarian or cocktail party.

Super Chef Diary: Black Peppered Crabs

Super Chef Diary: Black Peppered Crabs: 4 pieces medium crabs, clean and washed 1 teaspoon chopped garlic 1 teaspoon chopped ginger ½ medium onions 1 teaspoon Chin...

Black Peppered Crabs

4 pieces medium crabs, clean and washed

1 teaspoon chopped garlic

1 teaspoon chopped ginger

½ medium onions

1 teaspoon Chinese wine

1 teaspoon oyster sauce

¼ teaspoon sesame seeds oil

salt, to taste

1 teaspoon crushed black pepper

About the image above: black peppered crab

For the seasoning

½ teaspoon chopped garlic

½ teaspoon chopped ginger

1 teaspoon Chinese wine

1 teaspoon oyster sauce

¼ teaspoon sesame seeds oil

2 teaspoons potato flour

For the prawns: season the crab and deep-fry. Sauté the ginger, garlic, and onions and add the crabs, stir-fry with the other ingredients. Season the crab with salt and pepper.

To assemble: arrange the crabs in an oval platter and garnish with fresh herb.

Helpful hints: use only fresh crabs or when you buy them maybe still alive. Clean the crab just a minute before cooking. You can use soft shell crab even better.