Rojak Pasembor/Mee/Mamak/Singapore

After Ibiza I had a 'cooking block'. I classify it as cooking block which was like writer's block but in cooking. Everything I made seemed bland and I didn't feel like eating. Kesian Imran. However, I think my cooking block is over, thank God it lasted only a couple of days. Today I made rojak. What kind of rojak? Hmm, it has so many names to it so I'm really not sure but definitely the savoury rojak and not the sweet and sour rojak buah. As I googled, all recipes were different here and there so I made up my own by gathering info from gooling so I'm not sure how to credit this so thanks all for giving me the inspiration. Here's the recipe to RojakPasembor/Mamak/Singapore. I'm just estimating because I didn't really measure.

The Sauce (Resepi Kuah Rojak)

8 Dried Chillies (boiled)

1 Onion

1 tbsp Dried Prawn

4 small Potatoes (peeled and boiled)

3 tbsp Peanuts (I used the ready to eat, snacking peanuts)

1 tsp tamarind paste

Salt and Sugar

Blend the chillies and onion, fry in pot. Blend potato, prawn and peanuts, pour in pot, cook. Add in salt, sugar and tamarind paste.

Fritters (Cucur Keras)

1 cup normal ap flour

2 tbsp rice flour

2 tbsp desicated coconut

1/2 chopped onion

salt and sugar

mix and fry

Fritters (Cucur Lembut)

1 cup normal ap flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 chopped onion

1/2 cup beansprout

1/2 grated carrot

water

prawns

1 egg

salt

mix and fry

Serve with egg noodles, beansprout, grated cucumber, hard boiled egg and boiled potatoes.