Rojak Ingredients Spices (A) - ground and combined: 8 shallots 3 cloves garlic 3 fresh red chillies 3 dried chillies,

ies, soaked until soft 3 ! tsp belacan stock granules ("): #$g mashed s%eet potatoes #$g gula &elaka '( tbsp tamarind, mi)ed %ith $*ml %ater and s+uee,ed for -uice .**ml %ater '/$g toasted peanuts, pounded 3 ! tsp salt or to taste 3 tbsp oil Method 0eat oil in a saucepan and fr1 ground ingredients until fragrant2 Add in (") and simmer until grav1 turns thick2 3oss ro-ak ingredients %ith the sauce2 4opiah Skin 5ngredients /$* g flour ' tablespoon tapioca flour ' / teaspoon baking po%der / tablespoons corn oil ' large egg, lightl1 beaten $/$ ml %ater 6irections Sift together the dr1 ingredients2 &i) in the rest of the ingredients2 7nead the dough2 5t should have a bounc1 te)ture, and should stick to 1our hand2 0eat up a %ok, %ithout oil, and make sure to use a non stick pan, as it is easier2 8hen the %ok is hot, spread the dough around the %ok in a thin la1er (use 1our hand as the dough is still sticking to it)2 Si,e is about . inches2 9emove %hen cooked (roughl1 around 3* seconds)2

:raham ;racker ;rumb 3arts:

Note: Crushed Digestive (whole meal) biscuits (cookies) can be used in place of the graham cracker crumbs.

9ead more: <:raham ;racker ;rumb 3arts filled %ith ;ream = "erries 9ecipe 8ith 4icture - >o1ofbaking2com< http: -o1ofbaking2com :raham;racker3arts8ith;ream?illing2html@i),,/AuB&,8&S=A &i) together the graham cracker crumbs, melted butter and sugar2 Bvenl1 divide the mi)ture and press onto the bottom and up the sides of eight - ! inch ('* cm) tart pans %ith removable bottoms2 (Bach tart %ill use / - 3 tablespoons of the graham cracker crumb mi)ture2) 4lace the tart shells in the refrigerator to chill %hile 1ou make the filling2 Aote: 5nstead of individual tarts 1ou can make one C-inch (/3 cm) tart2 ;ream ?illing: &elt the chopped chocolate in a heatproof bo%l over a saucepan of simmering %ater2 8atch carefull1 as %hite chocolate scorches ver1 easil12 9emove from heat and set aside2 5n a large bo%l, beat the cream cheese until fluff1 and smooth (about / 3 minutes)2 Add the melted %hite chocolate and then the sour cream, beating until 1ou have a cream1 smooth mi)ture2 Bvenl1 divide the cream among the tart shells smoothing the tops %ith the back of a spoon or an offset spatula2 ;over and refrigerate until firm2 3o serve: 3op %ith fresh berries or cut up fruit2 Aote: Dou can make and refrigerate the graham cracker tart shells and filling a fe% da1s in advance but to prevent the crust from softening, do not assemble the tarts until the da1 the1 are being served2 &akes 8 - ! inch ('* cm) tarts2 Sources: A1to, >ohn2 EAn A-Z of Food & DrinkE2 F)ford Gniversit1 4ress2 F)ford: 'CC*2 9insk1, :lenn = 0alpin 9insk1, Haura2 EThe Pastry Chef's CompanionE2 >ohn 8ile1 = Sons, 5nc2 Ae% Dork: /**C2

Graham Cracker Crumb Tarts: $ - . tablespoons (#* - 8$ grams) unsalted butter, melted ' ' ! cups ('/$ grams) graham cracker crumbs / tablespoons (3* grams) granulated %hite sugar Cream Filling: 8 ounces (//# grams) cream cheese, room temperature ! ounces (''3 grams) %hite chocolate, chopped and melted ' ! cup sour cream or creme fraiche Garnish: An1 combination of berries (blueberries, stra%berries, blackberries, raspberries) or other fruit such as slices of peaches, plums, bananas, or ki% 9ead more: <:raham ;racker ;rumb 3arts filled %ith ;ream = "erries 9ecipe 8ith 4icture -

>o1ofbaking2com< http: -o1ofbaking2com :raham;racker3arts8ith;ream?illing2html@i),,/AuBDS647=A