罗惹 Rojak

材料:
黃瓜 (切塊) 1 條
黃梨(菠蘿) (切塊) 2 片
沙葛 (去皮, 切塊) 1/2 粒
豆芽 (飛水) 1 杯
空心菜(蕹菜) (飛水) 1 束
皮蛋 (去殼, 切成四瓣) 2 粒
燻墨魚 (切小片) 1/2 條
油條 1 - 2 條
豆蔔 2 - 3 片


醬料:
蝦膏 2 大滿匙
熱水 適量
紅辣椒 (搗碎) 2 - 3 條或
三□醬 (瓶裝) 1 大匙
糖 (隨意) 1 - 2 小匙
亞參水 1 大匙亞參膏, 加入1/4 杯水, 混勻, 擠出水
酸柑汁 1 粒
花生 (烘香, 搗碎) 1/2 杯
黃姜花芽 (切絲) 適量


做法:
1. 將蝦膏放入一個瓦煲，再加入幾湯匙熱水讓蝦膏軟化。
2. 接著將紅辣椒、亞參水、糖和酸柑汁倒入瓦煲一起拌勻。
3. 最后，加入花生碎、黃姜花芽絲略拌均勻。
4. 試味 (酸、甜味道應該平均)。
5. 將黃瓜、黃梨(菠蘿)和沙葛切成小塊狀。
6. 用一鍋滾熱水將豆芽和空心菜(蕹菜) 燙熟，或放進微波爐以高溫度煮兩分鐘。
7. 接著，將油條和豆卜放進烘爐以低100 0 C 烘大約10分鐘至香脆，把它切成小塊
8. 將材料倒入瓦煲裡，再倒入皮蛋和燻墨魚。
9. 接著倒入油條、豆卜和醬料，灑上花生碎，再攪均勻便可享用。

這道風味小吃源自印尼的蔬菜沙拉。經過本地華族小販的改創，成功的在這道小吃中加入了油條、燻墨魚、豆蔔，甚至皮蛋，變成本地人愛吃的一道小吃。爪哇式的囉口惹材料是以水果和蔬菜為主。

Ingredients:

-1 small cucumber, cut into wedges

2 slices pineapple, cut into wedges

½ small bangkwang (turnip), peeled and cut into wedges

1 cup bean sprouts, blanched

A bunch kangkong (water convolvulous), blanched

2 pei tan (century eggs), peeled and quartered

½ ju her (cured cuttlefish), cut into pieces

1-2 fried yu tiao (Chinese dough sticks)

2-3 taupok (fried bean curds)

Dressing

2 heaped tbs black bean paste

Hot water to soften

2-3 red chilli, pounded (or use 1 tbs bottled sambal olek)

1-2 tbs sugar or to taste

Assam (tamarind) water using 1 tbs tamarind paste and ¼ cup water

Juice from 1 lime

½ cup roasted peanuts, chopped finely

Tip of a bunga kantan (pink ginger bud), grated finely

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Method:

1. In a bowl, soften the black prawn paste first with a few spoonful of hot water.

2. Add chilli, assam water, sugar and lime juice to the softened prawn paste, stirring all the while to blend into a thick sauce.

3. Finally, add the chopped nuts and bunga kantan, Taste to adjust seasoning.

4. There should be a balance of salty, sour and sweet.

5. Cut the cucumber, pineapple and bangkwang into bite-sized wedges.

6. Blanch the bean sprouts and kangkong in a pot of boiling water or microwave then on high for two minutes.

7. Place yu tiao and taupok in an oven on low 100 ° C heat for 10 minutes to make them crispy. 8. Cut into small pieces.

9. Assemble the salad by placing the vegetables into a bowl, followed by the pei tan and ju her. 10. Top with crispy yu tiao and taupok.

11. Dress with peanut and black bean paste, mix well and serve.