Rojak Tofu

A came across a 'Rojak Tofu' recipe in a local magazine and I got tempted to make one for him. I can't remember if he ever had a vegetarian rojak before. But the recipe in the magazine calls for a ready made paste. So, I called my lovely sister-in-law, Chandra for rescue. I recall her making rojak once and she's also used to modifying recipes for her brother. With a little change, this is what I came up with:

INGREDIENTS

• Firm Tofu, fried until golden brown - 2
• Bean sprouts, blanched - 100g
• Cucumber, coarsely sliced - 100g

Kuah Rojak (Sauce)

• Chili paste - 2 tbsp
• Turmeric paste - 1/2 tsp
• Brown sugar - 1 tbsp
• Peanut, roasted and coarsely pounded - 1/2 cup
• Marie biscuit / crackers, crushed - 3 pcs
• Vegetable seasoning powder - 1 tsp (optional)
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and add the chili paste.
2. Wait till the oil separates and add the turmeric paste, brown sugar, pounded peanut, and salt. Let it boil.
3. Taste to see if its cooked and no raw taste of chili paste.
4. Then add the crushed marie biscuits or crackers and let it come to boil. Make sure the paste is not too thick.
5. In a bowl, mix fried tofu, bean sprouts and cucumber.
6. Spoon in the sauce and toss well.

Thanks Chan! Your brother really enjoyed it.

Vege Curry Mee

I've been looking for curry mee paste recipe for sometime as there is only shop here that sells vege curry mee and  its always sold out whenever we are so tempted to eat curry mee. That's really frustrating, right?

Thanks to Sudha of Malaysian Delicacies for her Vegetarian Curry Mee recipe

I've modified the recipe a little to suit our taste. Feel free to personalise to your style.

INGREDIENTS

• 600gm yellow noodles,washed and drained
• 200ml coconut milk
• 1 cup vegetarian paste (see recipe below)
• 2 sprigs curry leaves
• 1 stalk lemongrass
• 6 pieces of tofu puffs,sliced into 3 parts
• 50gm potatoes, cubed and boiled
• 1 long beans, cut into 2 inch
• 1/2 litre water
• 1 tbsp sugar
• Salt to taste
• ¼ cup oil

Garnishing

• 50gm beansprout
• 2 firm fried tauhu/beancurd
• Some fresh coriander leaves

Vegetarian Curry Paste

(makes 2 servings)

• 100gm red chillies(deseed)
• 20gm dried red chillies(soak in lukewarm water)
• 50gm candlenuts(buah keras)
• 20gm coriander seeds
• 10gm turmeric root
• 4gm curry leaves
• 1 stalk lemongrass

METHOD

• First, prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .Pour in a wok with heated oil and fry fragrant .If the paste is too dried you can add a little more oil. Saute until oil floats on top.You need 1 cup of the paste only. Left over paste can be refrigerated and used to saute with vegetables.
• Add curry leaves, and lemon grass to the paste. Pour coconut milk and add in 1/2 liter of water. Bring to a boil.
• Add the boiled potato and long beans.
• Season with salt and sugar. If you want more sweeter you can add more sugar. Adjust thickness of the gravy according to preference. Finally add in tofu puffs. Lower the flame and simmer for 10 mins. Close fire.

Meanwhile cut the prepared vegetables for garnishing. Blanch the noodles in semi boiling water and sieve in a colander.Blanch the beansprout partially, it will taste nicer if its slightly crunchy. If using unfried tofu then cut in small parts and deep fry that too.

To serve : Assemble individual portion of noodles in a bowl,top with various vegetables then scoop enough hot curry over it.Decorate with parsley.

You can also use rice vermicelli/bee hoon. Blanch it like noodle before using.