Indian Rojak

Indian Rojak, one of the snack on afternoon tea time but for me is good for lunch as well. Every time having this delicious snack I will ask the boss of the mamak, can I know the recipe please......but definitely I won't get it. Then just request can I have more sauce please....the boss of mamak will think (trouble lady). 

We can have it easily everywhere in K.L but not in here, then I'm decide to make it by myself through searching the recipe. At last I'm make it.....yummy with lot of sauce and peanut. Have make it twice in two week time, will make it more and more.  On Little Big Kitchen recipe will have chilli squid slices but I'm didn't make it because I'm just fancy much more on coconut cake. Thanks for the recipe.

Adapted from : Little Guy Big Kitchen

(with minor changes)

Serve 3 to 4 persons

Side 

Hard boiled eggs, shelled

Hard bean curd, deep-fried, sliced

100 gm beansprouts, blanched (I'm omit it)

1 cucumber, shredded

1 sweet turnip, peeled and shredded

For the delicious sauce

300 gm sweet potatoes
200 gm peanuts, toasted and grounded (I'm using more 250 gm)
12 shallots, pounded
4 garlic cloves, pounded
4 tablespoon chilli paste / chilli boh (I'm using sambal tumis in a pack then omit the shrimp paste powder)
1 tsp shrimp paste powder
100 gm palm sugar / gula melaka, crushed
50 gm sugar
4 tablespoon cooking oil
800 ml water or more

Method

1. Steam sweet potatoes over high heat until cooked and soften. Remove, leave to cool and peel. Mash or pounded until finely paste. Keep aside.
2. Heat up cooking oil in the preheated wok to fragrant pounded shallots and garlic. Add in chilli paste and shrimp paste powder, stir-fry briskly until aromatic. Pour in water and bring to a boil.
3. Add in sweet potato paste, palm sugar and sugar. Cook until sugar is completely dissolves then blend in grounded peanuts, stir well and continue to cook for awhile. Remove from heat, ready to serve.

For the Prawn Cake

100 gm self-raising flour
1 egg
Shelled prawns (I'm using prawn with shell on)
30 gm chinese chives, chopped (I'm omit it)
¼ teaspoon pepper
¼ teaspoon salt
1/2 cup water or more

Method

1. Mix all ingredients, scoop some batter mixture with a ladle, then put into hot oil and deep-fry over a medium heat for few second until the cake coming out form ladle. Then can get a very nice shape of prawn cake.
2. Fry until cooked or golden brown. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

For the coconut cake

150 gm fresh grated coconut
100 gm rice flour
1 egg
1 teaspoon chicken stock granule (I'm omit it)
¼ teaspoon pepper
¼ teaspoon salt
Some water until the mixture combine

Method

1. Combine the ingredients, press some mixture with palm, put into hot oil carefully. Deep-fry over medium heat until golden browned and crispy.
2. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

To serve

Arrange the coconut cake slices, prawn cake slices, bean curd slices and rest of the side. Top with the sauce and enjoy.