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Ingredients:
Bean Sprouts
Salted Fish (cut into small pieces)
3 Cloves of Garlic (chopped)
2 Stalks of Scallions (chopped)
Soy sauce (to taste)
Oyster sauce (to taste)
Rinse and clean the bean sprouts. Remove the roots.Heat the wok with cooking oil and stir fry the choppedgarlic. Add in salted fish pieces and toasted themuntil they become fragrant. Add in bean sprouts, soysauce, oyster sauce, and chopped scallion. Quicklystir the ingredients a few times and serve hot.
Note: Don’t over cook the bean sprouts. And don’t make a 7 year-old child help with the preparation.
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bean sprout may be healthy but salted fish?
great taste for us Malaysians but I bet your amex friends won’t touch this ‘rotton’ fish thing !
Yes, you are right…Ang Mohs won’t like the stinky salty fish, which is the essence of this dish basically…
yup–nothing like(the big thaugay) fried with udang kering,ikan-masin n slice chillies,n also some tofu.Here ,i cook the beans sprouts with Fish soy sauce ,instead of using salt fish–taste sama-lah.—-Mike:-)
OMG! THAT was MY job too. Now, I just cook the bloody bean sprouts with the roots (when I am super laze) or cut them off with a knife.
One of my favourite dishes..I cant find the dried ikan masin around my area..only the one in oil yang ada..not the same
I am sure if you can find a shop selling ready mixed rojak paster will also sell the salted fish in packets.
You can probably get them in some supermarkets. You can get them easily in Penang.
I am sure if you can find a shop selling ready mixed rojak paster will also sell the salted fish in packets.
You can probably get them in some supermarkets. You can get them easily in Penang.
I know what you are talking about!!. My mom used to make me do the same thing, plucking the roots of the bean sprouts…..it is so funny…I make my husband and son help with that when I make this dish…. Thanks for all your recipes… living in California we have the previledge to have all these asian’s market that have lots of imports from asia available for people who missed their mom’s cooking…it might not be exactly the same but close to it, and it will take your taste palate back to the flavor that you miss most. Especially now, I am pregnant I craved Rojak the most…it has to be spicy with lots of chili …thanks again and all the best…
Aj
Hey, my ang-moh husband just loves salty fish (don’t ask me how or why, he just loves it). In fact, he reminds me to get some whenever we get to Malacca. And surprise, surprise, he does the best salt-fish-taugeh saute – add some chilli for more of a “oomph” punch.
Why do we need to pluck the roots? Can we just cook and eat them as thay are?
We used to pluck the roots back home. Probably for hygiene and cleanliness purpose? They have been serving the whole thing here in US.
Look at the bean sprouts with salted fish, i love it very much. I mean by eating not plucking the tails of the the bean sprout. Bee, I hated to sit infront of the bean sprout like a mountain when i was young.
The bean sprouts long ago had long roots but nowadays they have a variety with very very short roots or almost no root. No need to pluck roots anymore. I had to pluck roots before as a kid when most of your parents were kids like me and the work is so tedious.
There is another variety of bean sprouts with very big head. Taste good too.