Foodie

Friday, May 11, 2012

Fruit Rojak





It is not so much fun eating this fruit rojak without the CRISPY.  I have been searching for this CRISPY recipe for a long long time but no one is sharing.  So have to put on my thinking cap and try to cook some CRISPIES that go so well with this fruit rojak, they are a perfect match.  

This is one of the favorite snack of all snacks, especially to Sandra and if it is so to you too  please 'like' it on my facebook page, if not, do tell me what is your favorite snack?

Assembling this snack is easy if every ingredient has been prepared ahead.  The Rojak Sauce can be prepared way way ahead and be left in the fridge until needed or if you are lucky enough, your asian store might carry - The Rojak Sauce.(pic of the can is in the pic above).  For the peanuts and sesame seeds topping are no fuss too, just pound or chop some ready to eat roasted peanuts and even sesame seeds come roasted.  None of the above in hand, then sweat it out - roast raw peanuts without skin, in the oven until fragrant, cool, then pound or chop.  Raw sesame seeds are better done over the stovetop as it has to be watched cos it burned fast - no answering the phone or doorbell.  You think these preparations are tedious, you still have not made the CRISPIES yet !!!!!
.  
Do not fret, the easy part is on the way - the fruits only need to be washed, peeled and cut.  I say CUT cos cutting the fruits in an angle allows more surface area for the sauce to coat and this is good eats.

Ingredients:



Fruits  -  Pineapple, Jicama, Cucumber and unripe mango 

Topping:  -  Chopped roasted peanuts, Roasted Sesame seeds

Accompaniment :  CRISPIES 

Method:

In a large bowl, put in rojak sauce and give it a good stir.

Add in the cut fruits and mix well - the juices from the fruits will thin out the sauce as you stir to combine.

Remove to serving platter and top with chopped roasted peanuts and sesame seeds.

Don't forget to serve with the CRISPIES.

Enjoy

How to make the CRIPSIES:




½ cup all-purpose flour 
½ cup rice flour 
½ tsp sugar
1/2 tsp salt
1 tsp baking powder (double action) \
1 tsp fish seasoning powder
3 tbsp cooking oil
1 egg yolk
200 ml water(enough water to make a very light batter -  sea-level fruit might have to start with less water)


Mix all the above ingredients to make a light batter.

















Heat enough oil for deep frying.

Heat a crepe pan or a flat base frying pan.




Pour in some batter onto pan and spread batter out with the base of a soup ladle or spoon, as thinly as possible.  




When the batter is set, remove and drop into hot oil.  Deep fry until golden brown and crispy.










4 comments:

Akma said...

hi lily...i've been looking this recipe for ages but never find it. so i made it myself with a light batter n using a ladle that using to make "rempeyek" instead of using non-stick pan n the result was not bad. if i'm not mistaken, they also put some "udang geragau". btw thanks for the great recipe.

Greeniefrog said...

I know some people use wonton wrapper (fried) as their "crispies". Your idea is really cool :)

Angie Fern Ng said...

Lily,

Your rojak looks so gorgeous!

To save time, maybe you can just pour the batter along the wall of the wok and let it flow thinly on the wok, bath the crisp with the hot oil and scrap it down into the frying oil once the crisp is firm.

lily ng said...

angie

thanks for good idea, it will work if i can get my wok to be heated up at the sides, it hard with the electric stove.

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