I have always enjoyed this snack as it always reminds me of the push cart vendors on the streets of Singapore in the 70s, whereby the rojak man will always have stuffed Tau Pok and dried cuttlefish apart from the usual rojak which he sold.
If you like to have an afternoon snack with a twist or you’re planning a barbecue, why not try this dish with a simply delicious rojak sauce. Or for those of you who are vegetarian, you can replace the rojak sauce with plum sauce, add loads of crushed peanuts, some lime juice, and chilli to spice up the sauce.
It will be a great motivation for me if you could provide us with some feedback/comments either via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.
Serves 4 person
8 pieces tau pok (beancurd puffs)
100 g bean sprouts, blanch briefly, drain, and dry with paper towels
100 g cucumber, cut to matchstick size, and dry with paper towels
60g gula melaka, minced and steamed till dissolved
2 tablespoons sugar
60g tamarind mix with 90ml hot water, drain and discard seeds
1½ tablespoons homemade sambal chilli
90g fermented prawn paste
1½ tablespoons rojak flower (aka torch ginger bud), minced
Juice and finely mince a peel of 1 calamansi lime
80g crushed peanuts
- Mix all ingredients for the sauce except the crushed peanuts. Adjust taste and set aside.
- Mix cucumber and bean sprouts. Set aside.
- Cut the beancurd puff diagonally and then slit the side of beancurd puff to make a pocket.
- Stuff with mixed bean sprouts and cucumber.
- Heat up a non-stick pan without oil or grill.
- Place tau pok in the pan/grill and toast till both sides are crisp.
- Add the crushed peanuts into the sauce and serve immediately with the crisp tau pok.