How to make Malaysian Indian Rojak - A delicious explosion of flavour and texture!
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- čas přidán 30. 05. 2021
- ‘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 CZcams 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 CZcams, 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) - Jak na to + styl
Tried your recipe for the sauce today. It was delicious. Tks so much for sharing this recipe.
Very neat and easy.. Thanks so much sister🙏🏻👍🏻👍🏻
Hi Anne & Serena, Happy 1st yr Anniversary. Happy Birthday Auntie ❤️🤗🥰. Good job on the videos.
Best wishes to you Ann. May you be blessed with Good Health and Joy always. Love your videos. Keep it coming 🎂🎉
Thank you so much, Alan for the lovely wishes & words of encouragement. Glad you enjoy the videos 💗
Dear Auntie Anne,
Wishing you good health and happiness on your glorious 78th Birthday ! Thank you so much yet again for providing all of us with this spectacular Malaysian Indian rojak recipe and your amazing detailed step by step fail safe cooking ! David was so glad to find out that your latest recipe which was what he wanted me to cook for such a long long time.
Loving you & your awesome family always.
Dear Lai, Thank you so much for your wonderful birthday wishes! I hope you get a chance to try making my Indian Rojak for David, and that you both enjoy it! Best wishes to all of you 💗💗💗
Many happy returns of the day Anne,may more blessed years to come.delicious rojak.
Thank you so much, Sharon! 💗 Really appreciate your support. Take care and stay safe 😊
Thank you i LOVE Rojak it yummy and delicious for me😋👍
Looks yummy! Happy birthday Anne and best wishes!
Thank you so much for your kind words and wishes! 💗
Hi Anne this looks amazing! Thank you for sharing. I've never heard of adding cream crackers before. How unusual. Can you please tell me what kind of flavour they add to the sauce? Thank you
Happy birthday auntie Anne. Wishing u gd health n joy always. Tq for your wonderful videos.
Thank you so much for your kind wishes, Gillian 💗
I was always under the impression the sauce also had finely chopped pineapple. I’m so glad to finally find out how to make this absolutely delicious dish. I remember it also being servedvwith crispy prawn fritters on top
Indian rojak sauce go with deep fried flowery crabs 🦀 shiok
Have a blessed year ahead.
Thank you so very much 💗
tks for sharing. Do you wash the peanuts before roasting or use it straight from the package?
Sorry for the late reply. We don’t wash before roasting. We use a sieve to remove any dust and choose out the bad peanuts.
I miss your festive videos 😊
Very unique & yummy
Thank you, Janet. One of our fav Malaysian dishes ❤️❤️❤️
Still look young.god bless you, enjoyed all your cooking.plase do some thosai.
So glad you enjoy our cooking videos. Ok will have to feature thosai some day 😄
selamat ulang tahun ...hope the health will follow u ad long as possible
Terima Kasih for your wonderful wishes ❤️❤️❤️
he is cute😍
Why the 2 types of sugar ?
Already sub👍
Grandma this not indian rojak or malaysian rojak you mention here wrongly...you supposed to name it your style rojak..😉
This looks like pasembur
Nak masak ke nak debat😁
So much work. Not easy leh. Haha. Yummy yummy
This is Malaysian asmah rojak NOT the indian rojak found in Singapore.
This only known as pasembur. If you oder 'mir' nobody knows.
So unhealthy