This traditional Malaysian salad is a refreshing accompaniment for a spicy barbecue. From your Asian grocer buy a jar of rojak sauce (made in Malaysia), a packet of bean-curd puffs (deep-fried squares of tofu) and either a Chinese turnip or a daikon radish. The other ingredients in this salad are green apple, pineapple, cucumber and…… Continue reading rojak
Category: tofu
mapo tofu
Mapo Tofu (Grandma’s beancurd) is a favourite of mine. In this version I cook 500g of minced beef in a hot pan, making sure it’s broken up into small pieces to form the basis of the sauce. No oil is necessary as the meat first loses it’s water content and then fries in it’s own fat, intensifying…… Continue reading mapo tofu
gado gado
My version of this Indonesian salad is a satisfying and delicious meal, although not a traditional one. The various components can be prepared ahead of time and the salad assembled before serving either warm or at room temperature. First hard-boil a few eggs. Now for the saté sauce. Mince (very finely or in a food processor) an onion, 2…… Continue reading gado gado
michelle picker cooks 