One is definitely spoilt for choices when it comes to ordering Indian Rojak.
Here are some of my favourite ingredients.
Ingredients/Method of Cooking:
( 1) 1 packet frozen Tempeh
Thawed the frozen Tempeh and cut into bite sizes.
Marinate with Paprika Powder and a pinch of Lawry’s Seasoned Salt.
Deep fried until golden brown and drained on paper hand towel.
(2) 1 packet Cooked Bobo Big Flat Fish Cake (3 pieces per packet)
Panfry the big flat fish cake for a short while.
Sliced each piece of Fish Cake.
(3) 2 large fresh Squids (cleaned, marinated and coloured)
Marinate the fresh squids with Hoisin Sauce and colouring and set aside for at least 15 minutes.
In a sauce pot, add the balance of hoisin sauce and a small rice bowl of home prepared chicken stock over medium low heat and bring the marinated squid to a boil until the squid is firmed. About 8 to 10 minutes depending on the size of the squid.
Dough Mixture: (Divided into three portions for different types of fritters)
2 cups All Purpose Flour
1 tablespoon Rice Flour
1 tablespoon Corn Flour
1/4 teaspoon Bicarbonate soda
1/2 teaspoon Sea Salt
600 ml water
1/2 teaspoon turmeric powder (optional)
1 cup warm water
2 tablespoons coarse sugar
1 teaspoon instant dry yeast
Stir yeast mixture until smooth paste.
Mixture to proof for at least 2.1/2 to 3 hours.
(4) Spongy Plain dough fritters , take 1/3 of the dough/yeast mixture.
3 tablespoons All Purpose Flour
2 tablespoons warm water
Mix well into a smooth paste and set aside for at about 8 to 10 minutes.
Scoop the mixture and drop into the boiling oil and cook until it turns lightly brown.
Note: You can prepare the dough fritter in advance and before serving just deep fry for another one to two minutes until golden brown.
(5) Prawn Fritters
Use another 1/3 portion of the dough/yeast mixture.
Add your desired amount of prawns to each batter and deep fried till lightly brown.
Again drain on paper hand towel and set aside.
Note: You can prepare the prawn fritters in advance and before serving just deep fry for another one to two minutes until golden brown.
(6) Crispy Onion/Leek Fritters
4 tablespoons Rice Flour
4 tablespoons Self Raising Flour
1 tablespoon Glutinous Rice Flour
1/4 teaspoon Baking Powder
1/2 teaspoon sea salt
1/2 tablespoon cooking oil
1 large yellow sweet onions (slice lengthways)
2 medium stalks leek (shredded)
Put all ingredients in a mixing bowl.
Add cold water little by little (but not too runny)
Leave batter in the fridge to rest for at least half an hour
Deep round ladle in hot oil, scoop a small quantity of batter and sliced onion/leek.
Deep fry in batches till lightly brown.
Before serving, deep fry again for another one to two minutes until the onion/leek fritters turned golden brown.
Drain on paper hand towel and serve warm.
Boiled the potatoes until softened.
Marinate each potatoe with a generous amount of Paprika Powder and deep fried for about 2 to 3 minutes until the potatoes turned lightly browned but not burned.
Drain on paper hand towel and set aside.
1 large yellow sweet onion (sliced for garnishing)
1 large Japanese cucumber (sliced)
2 large fresh green chillies (chopped)
For the Singapore Indian Rojak sauce, check out details here.