Rojak Pasembur

My version of rojak pasembur

My version of rojak pasembur

Living in foreign land makes you think about home food all the time. There is no mum to make them for you nor do you have an option to go out and buy them whenever you feel like eating. Like it or not, you have to learn to make them. You will be lucky to hit all the right taste on the first try… as for me.. normally the third attempt most likely to get the approval from the other half. Most of malay dish do not have a precise measurement.. you just need to adjust them to your taste bud and if you notice.. most of my Malay recipe will state the the amount of sugar or salt is always “to taste”.. and being a kelantanese, I like my food to be sweet. You might faint if you see the amount of sugar I put in my dish hehehe.

As for the recipe below.. these are the rough measurement used because as I told you before.. Malay cooking is all about “agak agak”.. so you need to taste and tweak them as per your taste bud. The more you do it, the better your end product will be. Happy tweaking.

These are all the ingredients that I manage to gather..

These are all the ingredients that I manage to gather..

Ingredient for the sauce:

  • 100g potato – boil till tender
  • 150g sweet potato- boil till tender
  • 400g onion – blend
  • 6 cloves garlic – blend
  • 6 tbsp chili paste
  • 750ml water
  • 60ml tamarind juice ( adjust this per your taste bud)
  • 100g palm sugar
  • 50g sugar (adjust this per your taste bud)
  • 100g grounded peanuts.
  • salt to taste
  • 60ml oil

Method for the sauce:

  1. Place boiled potato and sweet potato in the blender. Add water and blend till smooth. Set aside.
  2. Heat up the oil in a sauce pan and fry the blended onion, garlic and chili paste till fragrant. (Malay always cooked them until the oil split from the other ingredient)
  3. Add in the blended potatoes and sweet potatoes, palm sugar, sugar, tamarind juice and salt into the sauce pan. Add water if the sauce is too thick. Cooked with slow fire until boiled.
  4. Add in grounded peanuts and once the taste is right, the sauce is ready.

Other Fresh Ingredients

  • Hard boiled egg – quatered
  • 1 sengkuang (the english term is Jicama)  – julienne
  • Cucumber – julienne
  • Firm bean curd – deep fried and cut into cube
  • Beansprouts
  • Steam potatoes – quartered
  • Cucur Udang (Prawn Fritter).. Click here for the recipe.

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