罗惹配花生甜酱ROJAK with SWEET PEANUT SAUCE

罗惹酱做法：准备搅拌机，放入小葱头、辣椒酱、大蒜、香茅、黄姜粉、盐、糖和油搅拌成糊状。The make the sauce: Prepare a blender, put in the shallot, red chili paste, garlic, lemongrass, turmeric powder, salt, sugar and oil. Blend to become a fine paste.

将搅拌好的酱料糊倒入锅中拌炒至熟透出油。然后加入红番薯泥、水和亚叁水煮沸。煮沸后，加入花生碎，转小火煮15分钟。一旦花生变软就代表酱料做好了。Pour into a pot to saute till the paste fully cook and oil splits. Then add in sweet potato puree, water and tamarind juice to let it boil. Once boiling, add in crushed peanut and turn to low heat to cook for 15minutes. Once the peanut soften then the sauce is ready.

虾饼做法：准备一个大碗，把所有的干材料混合均匀，然后顺序加入鸡蛋、水和油，搅拌成光滑面糊。To make the prawn cracker: In a big bowl, mix well all the dry ingredients. Then follow by adding in the egg, water and oil. Mix it well to form a smooth batter.

热锅下油，将勺子放入热油中约1分钟，取出后稍微沥干，用另一个汤匙取面糊放入勺子的一半量，并在上面放一些小虾，把勺子重新浸入热油中并轻轻摇晃，虾饼即能成型并脱开。重复以上步骤直到用完所有面糊。In a wok, heat up the oil. Place a ladle in the hot oil for about 1minute. Then take out and slightly drained, by using another scoop/spoon, fill up half of the ladle with batter and place a few small prawn on top. Dip the ladle back into hot oil and just lightly shake it, the prawn cracker should be able to release and formed a shape. Repeat until all the batter is finish.

准备一个碗，将虾饼切成6片放入碗中，铺上豆腐、马铃薯和鸡蛋，淋上一大勺啰惹酱，放入适量沙葛丝与黄瓜丝，最后撒上少许花生碎以增加口感。Prepare a bowl/plate, cut the prawn cracker into 6 pcs each, then place in the plate, topped with tofu, potato and egg. Scoop a generous amount of rojak sauce over and finally topped it with shredded jicama and cucumber, add a sprinkle of crushed peanut for extra texture.