Pesembur Rojak Mamak

Pasembur is a dish familiar to the Northern Peninsular of Malaysia. Mainly in Penang where you can enjoy a bowl of Pasembur along Gurney Drive. It’s also known as Rojak Mamak.



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500g Sweet Potatoes (boiled til cooked)
5 Cups Water
2 Shallots (ground)
1 1/2 Tbsp Chilli Paste
3-4 Tbsp Oil
2-3 Tbsp Roasted Peanuts (pounded)
1 Tbsp Thick Soy Sauce
 Tamarind Juice: (Combine, squeeze and strain juice)
1/2 Tbsp Tamarind
3 Tbsp Water
1/2 Tsp Salt or to taste
3 1/2 Tbsp Sugar
1/4 Tsp Lime Juice
 Vegetables for the Rojak:
5 Pcs Yellow Soybean Cakes (Taukwa), fried and thinly sliced
200g Yam Bean (Turnip/Sengkuang), shredded
1 Cucumber (shredded)
2 Hard-boiled eggs, halved
3 Potatoes boiled in jackets, skinned then cut
200g Beansprouts, scalded


  1. Peel and boil the sweet potatoes until cooked. Then place in a blender with half the portion of water into a runny paste.
  2. Pan-fry the peanuts, peel, and pound.
  3. In a pot, heat up cooking oil then add the shallots and chilli paste and cook until fragrant. Add in the sweet potato paste and the remaining water. Bring to a low boil for 5 minutes.
  4. Add the tamarind juice, sugar, lime juice. Stir well and simmer for 2-3 minutes.
  5. Add the soya sauce and ground peanuts. Set aside for use later.
  6. Place a little of each vegetable, eggs and pour a ladle of gravy over and serve immediately.

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