Pasembur (Malaysian Indian Rojak)
Pasembur is an Indian Muslim rojak consisting of shredded vegetables, eggs, tofu, andfritters drenched in a spiced sweet potato dressing.
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 oz firm tofu ((210g))
- 2 cups bean sprouts ((trimmed) (200g))
- 3 large eggs
- 12 oz jicama (/ bangkuang (peeled and julienned) (340g))
- 1 cucumber ((julienned))
- Sufficient vegetable oil ( for deep frying)
- 10 oz sweet potato ((yellow or orange) (280g))
- 1½ cups water ((360ml))
- 10 shallots ((peeled))
- 2 cloves garlic ((peeled))
- ½ inch ginger ((peeled) (15g))
- 3 red chilies ((seeded and cut into pieces))
- 5 dried chilies ((break into half, shake off seeds, and soak in hot water for 10 minutes))
- ½ cup peanuts ((roasted) (75g))
- 1 oz asam jawa ((28g))
- 1 cup hot water ((240ml))
- 3 tbsp sugar
- 1 tsp salt
- ½ cup rice flour ((65g))
- ½ tsp baking powder
- ½ tsp salt
- 2/3 cup water ((160ml))
- ½ cup all-purpose flour ((75g))
- ½ cup rice flour ((65g))
- 1 tsp salt
- ¾ cup water ((180ml))
- ½ tsp ground turmeric
- 3½ oz squid ((cut into small pieces) (100g))
- 1 small carrot ((peeled and diced))
- 4 shallots ((peeled and sliced thinly))
- 2 green onions ((sliced thinly))
Instructions
- 1
Allow tofu to drain. Cut into 1½ in x ¾ in x ½ in pieces. Pan fry with 1 tablespoon oil for 3 to 4 minutes on each side until golden brown. You can also deep fry tofu pieces, if preferred.
- 2
Scald bean sprouts in simmering (not boiling) water for 10 seconds. Drain.
- 3
Boil eggs for 10 to 12 minutes. Peel and cut into ¼ inch slices.
- 4
Peel and cube sweet potato. Place in a small saucepan with 1½ cups (360ml) water and boil over medium heat for about 7 minutes until tender. Do not drain. Transfer to blender cup.
- 5
Add shallots, garlic, ginger, red chilies, dried chilies, and roasted peanuts to the blender cup. Blend until smooth. Transfer blended ingredients to a medium saucepan.
- 6
Rinse asam jawa and place in a small bowl. Add hot water and mash with a spoon to dissolve some of the pulp. Strain the asam jawa juice into the sauce pan.
- 7
Add sugar and salt. Cover and bring to a boil over medium heat. Lower heat and simmer for 3 minutes. Turn off stove.
- 8
Combine all crispy fritters ingredients in a medium mixing cup. Stir until you get a smooth batter.
- 9
Heat sufficient vegetable oil in a wok or deep fry pan over medium heat. Gently scoop about 2 tablespoons of batter for each fritter into the hot oil. Fry for about 5 to 6 minutes or 2½ to 3 minutes on each side until golden brown. Remove and drain on paper towels.
- 10
Combine all-purpose flour, rice flour, salt, and water in a medium mixing cup. Stir until smooth. Stir in ground turmeric.
- 11
Place squid, carrot, shallots, and green onions in a medium bowl. Pour batter into the bowl and stir to get everything well mixed.
- 12
Gently scoop about 2 tablespoons of batter for each fritter into the hot oil (from frying the crispy fritters). Fry for about 5 to 6 minutes or 2½ to 3 minutes on each side until golden brown. Remove and drain on paper towels.
- 13
For each individual serving, place 2 pieces of pan fried firm tofu, 2 to 3 slices of hard boiled eggs, some blanched bean sprouts, and some julienned jicama and cucumber on a plate.
- 14
Also break up a crispy fritter and add a cubed soft squid fritter to the plate.
- 15
Drizzle some spiced sweet potato dressing over the top and serve immediately.