ROJAK WITH CUTTLE
FISH
Rojak means a mixture of many different things. This popular Malaysian dish featuring an assortment of vegetables and specially prepared cuttlefish, is served with an exotic piquant black sauce. Serves 4.
Ingredients
200gm dried cuttlefish
30gm beansprouts, lightly blanched
70gm kangkong, blanched
50gm cucumber, cut into thick slices
30gm pickled peppercorns
50gm sweet turnip, cut into thick slices
40gm hako (black shrimp paste)
50gm palm sugar
4 teaspoons chilli paste
2 teaspoons tamarind juice
1 teaspoon sugar
1 teaspoon ground peanuts
1 teaspoon roasted sesame seeds
1 teaspoon pepper oil
1 clove garlic, chopped
salt
Method
1. Soak dried cuttlefish in water with some sodium bicarbonate until soft.
2. Blanch, slice and arrange cuttlefish together with bean sprouts, kangkong, cucumber, pickled peppercorns and turnip.
3. Mix the rest of the ingredients into a sauce.
4. Serve the sauce separately.
