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Maya Kitchenette

Rojak Bandung Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

For the sauce:
  • 15 dried chilies - de-seeded and soaked in a bowl of hot water for 10 minutes
  • 7 cloves of garlic
  • 900 ml water
  • 1 bottle tomato ketchup
  • 60 g palm sugar If not available, substitute with brown sugar
  • 50 g tamarind paste
  • 5 tbsp shrimp paste
  • 1 cup peanuts - Roasted and chopped/grind coarsely
  • 1/4 cup sesame seeds - Roasted
  • 1/2 tsp Salt
For the salad:
  • 500 g Squid - cleaned and cut into bite sized pieces
  • 1 bunch of water convolvulus Kangkong - cut into bite-sized pieces
  • 6 Tofu puffs or 2 fresh tofu
  • 1 Cucumber

Method
 

To make the sauce:
  1. Mix the tamarind paste in 1/2 cup of water. Mix well, squeeze and strain it into a bowl.
  2. Heat oil and fry blended ingredients for 10 minutes
  3. Add tomato ketchup, shrimp paste, sugar, salt and tamarind juice.
  4. Cook the sauce for about 15 minutes till it thickens.
  5. Add half of the chopped peanuts and sesame seeds.
For the salad:
  1. Cook the squid in a pot of salted boiling water till soft. Remove with a slotted spoon and leave to drain.
  2. Discard the water and boil a fresh pot of water. Blanch the water convolvulus for 30 seconds to 1 minute and strain using a colander.
  3. Place the tofu puffs in a hot oven or a frying pan for a few minutes to crisp up.
  4. If you are using fresh tofu, cut the tofu into cubes and shallow fry in a frying pan till golden.
  5. Slice the cucumbers.
To serve:
  1. Add the ingredients for the salad in a bowl and top with a good serving of sauce. Scattered with the remaining chopped peanuts and sesame seeds.

Notes

If water convolvulus is not available, you can use spinach instead.