Malaysian Rojak Mee and Kuih
Ingredients
Garnish
- Fried tofu
- Boiled potatoes (cubed)
- Boiled eggs
- Bean sprouts
- Bell pepper
- Cucumber
- Yellow noodles
Sauce
- 1 packet crushed Marie biscuits
- 3 blended boiled potatoes
- Blended mixture of dried chilies, dried shrimp, and 3 garlic cloves
- 2 tablespoons cornstarch
Kuih batter
- 2 spoons wheat flour
- 2 tablespoons yeast
- Chives (optional)
Preparation
Sauce
Sauté a little oil.
Add the blended ingredients and cook until the oil rises.
Add water and bring to a boil.
Add the blended potatoes and crushed Marie biscuits, stir until the biscuits dissolve.
Add cornstarch and season with sugar and salt to taste.
Kuih
Mix flour, yeast, and a pinch of salt to form a batter that is not too thin.
Add chives if desired.
Let the batter rest for a few minutes.
Fry the batter, shaping it into long pieces using a spoon or similar tool.
Garnish
Fry the tofu and cut into cubes.
Boil the potatoes until soft and cut into pieces.
Boil the eggs.
Prepare the bean sprouts, bell pepper, and cucumber by washing and cutting as desired.
Assembly
Combine the yellow noodles with the sauce and garnish ingredients.
Serve with the fried kuih pieces.
Tips
The frying method for the kuih can be adjusted as preferred.
