Singapore Rojak

Singapore Rojak


5 pieces of Crab Stick | 1 cucumber, cut into pieces. | ? yam bean, cut into pieces. | 100g of sliced pineapple | 1 cup of swamp cabbage
cut into pieces blanch) | 1 cup of blanched bean sprouts | ? cup of crispy squid | 1-2 pieces crispy deep-fried dough stick | 2-3 pieces
of fried tofu | 1 cup of tempura flour | 1 cup of cold water | Vegetable oil | Peanuts


1. Mixed tempura flour with cold water and stir well. Dip Crab Stick into dough. Fry in oil over medium heat until golden brown and crisp.
Set aside. Then add the tofu and crispy deep-fried dough stick to slice thickness of about 1/2 inches.
2. Put vegetable and fruit in a serving plate topped with gravy sauce. Add O-Kani tempura, squid, Crispy deep-fried dough stick, crispy tofu,
and sprinkle peanuts served.
Ingredient of gravy sauce
1 teaspoon of “WASABI-O” Wasabi Paste | 2 tablespoons of shrimp paste | 1 ? tablespoons of pounded red chili | 1 tablespoon of tamarind
juice | ? cup of water | 2 tablespoons of palm sugar | 1 tablespoon of lime juice | ? cup of roasted peanuts, coarsely pounded.
Mixed shrimp paste, tamarind juice, palm sugar, red chili and water, stir well and heat to boiling. Set aside, add “WASABI-O” Wasabi Paste and remaining ingredients, stir well.


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