Pasembur (Indian Rojak)

Malaysian Food

Pasembur, also known as Indian Rojak, is a Malaysian street food featuring a mix of shredded vegetables, fried seafood, and tofu served with sweet-spicy peanut sauce.

Origin

Malaysia, primarily Penang and northern states; influenced by Indian Muslim and Peranakan cuisines.

Category

Street food / Salad / Snack / Malaysian fusion cuisine

Appearance

Colorful mix of shredded cucumber, turnip, bean sprouts, fried tofu, seafood fritters, and sometimes hard-boiled eggs, drizzled with dark brown peanut sauce and garnished with chopped peanuts and herbs.

Ingredients

• Shredded cucumber, jicama/turnip, bean sprouts
• Fried tofu, prawn fritters, crab sticks
• Hard-boiled eggs (optional)
• Peanut sauce (peanuts, chili, garlic, tamarind, sugar)
• Fresh coriander or spring onions

Preparation

1. Shred vegetables.
2. Fry tofu and seafood fritters until golden.
3. Assemble vegetables and fried items.
4. Drizzle with peanut sauce.
5. Garnish with peanuts and herbs.

Equipment

• Fryer or wok
• Knife and chopping board
• Mixing bowls
• Spoon for sauce

Variations

• Penang style: More seafood and crispy fritters
• Kuala Lumpur style: Slightly sweeter peanut sauce
• Vegetarian version: No seafood, only tofu and vegetables

Taste

Sweet, savory, nutty, slightly spicy, tangy

Texture

Crunchy vegetables and fried items; creamy peanut sauce

Aroma

Nutty and savory with hints of chili and garlic

Sound

Crunchy bite from fried items and fresh vegetables

Cultural Significance

Represents Malaysian street food culture and Indian-Muslim culinary influence

Symbolism

Blending of Indian and Malay culinary traditions

Regional Cuisine

Penang, Perak, and northern Malaysian states

Social Context

Popular as a snack or light meal; often enjoyed at hawker centers and markets

Nutritional Information

Protein from seafood and tofu, fiber from vegetables, fats from peanut sauce

Health Benefits

Provides essential nutrients, protein, vitamins, and minerals; high in fiber

Dietary Restrictions

Contains peanuts; may contain seafood; not vegan if sauce contains fish-based ingredients

Allergens

Peanuts, seafood, gluten (if batter contains wheat)

Cost

Affordable street food: RM8–15 per serving

Production

Made fresh daily by street vendors using local vegetables and seafood

Sustainability

Depends on seafood sourcing; local vegetables reduce environmental impact

Availability

Hawker centers, street stalls, and Indian Muslim restaurants in Malaysia

History

Evolved from Indian-influenced rojak dishes brought by Indian Muslim immigrants to Malaysia

Anecdotes

A local favorite in Penang; often eaten as a late-night snack with friends

How to Prepare

1. Shred vegetables.
2. Fry tofu and seafood fritters.
3. Arrange on a plate and drizzle peanut sauce.
4. Garnish with peanuts and herbs.
5. Serve immediately.

FAQ

• Is it spicy? Mild to moderate, depending on the sauce.
• Can it be vegetarian? Yes, omit seafood.
• Where is it best eaten? Street stalls in Penang, like Gurney Drive or Butterworth.