Spicy Rojak Salad

preparation time: 20 minutes
cooking time: 30 minutes
spicy rating: 5/10
serves: 4

- 500 g (1 lb) kangkung, rinsed
- 120 g long beans, cut into short lengths
- 500 g (250 g or 8 oz each) pressed tofu, cubed
- 2 medium potatoes (about 200 g)
- 2 hard-boiled eggs, quartered
- 1 portion Traditional’s Rojak Sauce

1. Blanch the kangkung in a pot of boiling water for 10 seconds. Drain and squeeze out as much water as possible. Set aside. Then blanch the long beans for about 2 minutes. Drain and set aside.

2. Blanch the tofu cubes in hot water for 2 minutes. Drain and set aside. Alternatively, deep-fry them in hot oil until golden brown, about 4 to 5 minutes.

3. Scrub the potatoes clean and boil them in their jackets in a pot of water until cooked (about 20 to 25 minutes). Remove from the heat and drain. Then peel and cube the potatoes.

4. Portion the kangkung, long beans, tofu, potatoes and eggs into individual serving bowls. Top with Traditional’s Rojak Sauce and serve immediately.