Скачать с ютуб How to make Malaysian Indian Rojak - A delicious explosion of flavour and texture! в хорошем качестве

How to make Malaysian Indian Rojak - A delicious explosion of flavour and texture!

‘ANNE SOOSAY COOKS’ TURNS ONE TODAY! 👏🏼👏🏼👏🏼 It has been a whole year since we embarked on this family project to archive our mum, Anne’s recipes for the future generations of Soosays to refer to. Our mum cooks in the traditional way which is an art that is difficult to follow due to our busy lives. It can be meticulous and time-consuming, yet it is the reason why her food is so tasty. It is that detailed process and slow cooking that bring out the flavours of the ingredients and also allow the amalgamation of those flavours. Our YouTube journey has been an interesting one for our mum, Serena and I. We had to collaborate without stepping on each other’s toes (or at least, trying our best not to). It hasn’t been totally easy as we are not professional cooks nor videographers. Nevertheless everytime a video is out on YouTube, the three of us have a sense of satisfaction that another precious recipe has been added to the archive. It is an enjoyable and meaningful project that we will treasure forever! Thank you to all of you for your support this past year. Happy cooking, and always remember to cook with love! ❤️ Finally, a special shoutout to our mum, Anne as it is her 78th birthday today. Happy Birthday, Ma! 🎂 Thank you for being the beacon of light in our lives. May you be blessed with good health, love & happiness always ❤️❤️❤️ This Malaysian Indian Rojak is different from the Singapore version. It is also known as Rojak Mamak or Pasembur, and is usually sold by Indian Muslim vendors. In Klang, we have a favourite stall we go to in Chi Liung during pasar malam. In fact, it is not really a stall but a good ol’ food truck! Glad we can now have a taste of it here in Singapore 👍🏻 MALAYSIAN INDIAN ROJAK Ingredients: (Serves 8-10) SAUCE 20 dried chilli (soaked in warm water for 30mins) 3 red chilli 1 big onion 10 small onion 5 cloves garlic 300g sweet potato (boiled) 600ml water 200g peanuts (roasted, roughly ground) 6 pieces cream cracker biscuit (ground) 1 ping pong ball size tamarind (dissolved in water) 50g brown sugar 150g white sugar (to taste) 1 1/2 tbsp salt (to taste) 1 tbsp Chili paste (optional, if prefer spicier) refer to recipe COCONUT FRITTERS 300g plain flour 1 tbsp rice flour 1 tbsp cornstarch 1/4 tsp soda bicarbonate 1/4 tsp salt 1/8 tsp turmeric powder 2 tsp white sugar 4g instant dry yeast 300ml luke warm water Rest batter for 30mins Before frying add: 120g freshly grated coconut 2 1/2 tbsp fried onion (refer to recipe) Other ingredients for rojak: 2 pieces tau kwa (shallow fried) 6 eggs (boiled and cut) 5 medium potato (boiled and cut, sprinkle with turmeric powder, quick deep fry till edges crisp up) 4 mini cucumber or 2 Japanese cucumber (julienne) 1 medium bangkuang (julienne) 150-200g curly lettuce (cut to pieces)