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Old 11-23-2010, 12:42 PM   #44
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Re: Cooking Time


One of the best food in Malaysia and Singapore. And one of the highest in cholestrol. Depend on the ingredient. There are many variantion of it but I like Rojak Singapore with peanut sauce.

To make the peanut sauce

Kuah Kacang (Peanut Sauce)

( for 10 persons)

1 kg peanuts - dry roasted in a pan or wok, remove skin and ground to consistency like sand in the dry mill of your blender (you can have it chunkier if you like)

Ingredients to be blended together :-

* 3 stalks lemon grass, use bottom 1-inch only

* 1 inch ginger

* 1 inch galangal or lengkuas (if don’t have this, replace with ginger)

* 1 inch fresh turmeric or 1 tbsp turmeric powder

* 4 – 5 tbsps of brown sugar (I like my sauce sweet, but you can lessen the sugar)

* 4 – 5 tbsps palm sugar

* 15 dried chillies, soaked in hot water, remove from water (or use 6 tbsps chilli boh)

* 20 shallots or small onions (or 4 large onions) – more onions will impart more flavour

* 6 cloves garlic

* 1 inch piece belacan or shrimp paste (optional)

Additional ingredients :-

* Milk from 2 coconuts or 2 cans/boxes of coconut milk plus enough water to reach your preferred consistency

* 5 tbsps of asam jawa or tamarind paste, mix with 2 cups water, throw away the seeds (if don’t have this, then use juice of 1 lemon)

* salt to taste

* 3 tbsps of cooking oil

Method :-

1) Put all blended ingredients into a heated wok or pan. Stir until the liquid has dried up a bit.

2) Add in the cooking oil, and keep stirring the ingredients to fry then until fragrant and aromatic….about 5 minutes.

3) Add in the coconut milk and tamarind water or lemon juice. Bring to a boil. Lower heat and simmer for 5 minutes.

4) Add in the ground peanuts and simmer until there is oil coming to the surface. The longer the time, the more oil is produced.

5) Check for consistency – the sauce should not be too watery or runny but should be thick so that you can dip your rojak ingridient into it and the sauce is thick enough to stick on. If too watery, then simmer a bit longer. If too thick, then add a little bit of water.

6) Add about 1 tbsp of salt and the sugar to taste. I like mine a bit sweeter. Remove from heat and serve it hot or cold.

Now for the rojak ingridient.

Depend on you.

We use

fried dough fritters
bean curds
boiled potatoes
prawn fritters
hard boiled eggs
bean sprouts
bean sprouts
taupok (puffy, deep-fried tofu)
youtiao (cut-up Chinese-style fritters)

and many more

We put everything in it and mix it together. Thats why the cholestrol lvl depend on whats in it.

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