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.
|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|
- Peel and boil the sweet potatoes until cooked. Then place in a blender with half the portion of water into a runny paste.
- Pan-fry the peanuts, peel, and pound.
- 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.
- Add the tamarind juice, sugar, lime juice. Stir well and simmer for 2-3 minutes.
- Add the soya sauce and ground peanuts. Set aside for use later.
- Place a little of each vegetable, eggs and pour a ladle of gravy over and serve immediately.