Pasembur or pasembor is an Indian Malaysian salad consisting of pickled cucumber, onion, sweet potato, tofu, bean sprouts, dried shrimp, spiced fried crab and fried squid. It is served with spicy sweet peanut sauce. The sauce is almost the same as gado-gado sauce or satay sauce. The term pasembur is specific to the northern part of Peninsular Malaysia. It is usually associated with Penang, where the best pasembur can be found along Jalan Gurney. In other parts of Malaysia, the term “Rojak Mamak” is more commonly used.
Pasembur is very filling and can be a vegetarian diet if not mixed with pieces of seafood. Traditionally, Tamil Muslim rojak vendors sell on stalls and motorbikes as counters to prepare and sell their rojak. These mobile vendors now use small trucks. Pasembor is also sold in Singapore as a mixture of potato, egg, tofu, and dried shrimp served with a spicy sweet peanut sauce.
Main Ingredients
- Bean sprouts: Bean sprouts provide a crunchy texture and a slightly bitter taste.
- Tofu: Tofu gives a savory and soft taste.
- Cabbage: Cabbage provides a sweet and slightly bitter taste.
- Cucumber: Cucumber gives a fresh and crunchy taste.
- Other vegetables: Some other vegetables that are often used in pasembor are radish, long beans, and eggplant.
- Sweet and spicy tamarind sauce: This sauce is made from a mixture of tamarind, sugar, chili, and a little salt.
How to make Pasembor
- Prepare the ingredients: Prepare all the ingredients that will be used in the pasembor.
- Cut the ingredients: Cut the ingredients into suitable sizes.
- Mix the ingredients: Mix all the ingredients in a container.
- Drizzle with sauce: Drizzle pasembor with sweet and spicy tamarind sauce.
- Stir well: Stir well so that the sauce is mixed with all the ingredients.
Tips for Making Delicious Pasembor
- Choose fresh ingredients: Use fresh ingredients to get the best taste.
- Adjust the level of spiciness: The amount of chili in the sauce can be adjusted to each individual’s taste.
- Add toppings: You can add toppings like peanuts, mint leaves, or fried onions to add flavor and texture.
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Article written by Nurul Humaira’ Hasan.
