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.
Prep Time
Cook Time
Total Time
Type
Family Faves
Difficulty
Novice
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Ingredients
| 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 | |
| Seasoning: | |
| 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 |
Instructions
- 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.
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