Pasta Rojak
ROJAK is more than just a fruit and vegetable salad (fruit rojak), or sliced vegetables, beancurd and fritters drenched in a savoury peanut sauce (Indian rojak or pasembur). It’s an institution in our Malaysian cuisine.
Pasembur is another term for mamak rojak, particularly among Penangites, many of whom would flock to Gurney Drive to have their fix by the sea.
Now, you can replace the mee rojak with pasta which taste as good as.
400g spiral fusilli, boiled al dente
5 hard-boiled eggs, halved
3 tofu, halved
6 long beans, cut 1 inch
2 cups kangkung, cut 1 inch
1 cucumber, grated into strips
Salt, turmeric powder and oil as needed
Sauce Ingredients
2 tbsp oil
6 shallots, halved
2 inch cekur, cut ½ inch
6 dried chilies, deseeded
4 red chilies, cut ½ inch
2½ cup roasted, finely blended groundnuts
½ cup roasted, coarsely blended groundnuts
4 cups hot water
Salt, palm sugar to taste
- To make sauce: Heat oil, fry shallots, cekur, dried chilies and chilies until aromatic.
- Remove, blend with some water. Add remaining ingredients. Set aside.
- Season tofu with salt and turmeric powder, fry until golden then slice.
- Blanch long beans and kangkung.
- Serve fusilli pasta with accompaniments and sauce.
Cooking Time: 20 mins
No of Servings: 10
