Pasembor (Penang Indian Rojak)

Pasembor (Penang Indian Rojak)

 

 

GRAVY

A (pounded)

20 dried chilies (soaked)

250g shallots (removed skin)

50g garlic (removed skin)

 

B:

50g tamarind pulp (mixed with 500ml water and squeezed out juice)

1 piece assam keeping

100g gula Melaka

2 tbsp sugar

½ tsp salt

 

C:

10 pieces marie biscuit (crushed into crumbs)

 

D:

100g toasted peanuts (removed skin and chopped)

 

CUCUR BAWANG:

A:

150g plain flour

2 tbsp rice flour

1 tbsp corn starch

½ tbsp. baking powder

160ml water

1 egg

1 tbsp oil

½ tsp salt

½ tsp pepper

½ tbsp. sugar

 

B:

100g prawns (shelled and diced)

1 red chili (chopped)

1 stalk spring onion (chopped)

1 onion (chopped)

5 cups oil for deep frying

 

 

 

 

 

CRACKERS:

3 tbsp plain flour

1 tsp rice flour

½ tsp baking powder

20g ikan bilis washed, deep fried and pounded)

½ eggs

¼ tsp salt

2 tsp sugar

1 tsp pepper

2 tbsp oil

100ml water

 

INGREDIENTS:

1 cucumber (washed and shredded)

1 small yam bean (sengkuang) (skinned and shredded)

1 50g bean sprouts

2 blocks fried firm bean curd (cut into small cubes)

200g prepared jelly fish (washed, boiled and soak in cold water for20 minutes, drained well)

 

Preparation Time:     2 Hours

Cooking Time:           1½ Hours

Serves:                        7 – 8

 

 

 

GRAVY METHOD:

Heat up 3 tbsp oil and sauté pounded until fragrant. Add in B, stir well and bring to boil. Add in C, mix well and bring to a quick boil. Remove from heat and leave to cool. Mix in chopped peanuts. Set aside for later use.

 

CUCUR BAWANG METHOD:

  1. Combine A in a mixing bowl. Add in B and mix well.
  2. Heat up oil for deep frying, drop table spoonful of (1) mixture into hit oil and deep fry on medium heat until golden brown. Dish and drain.

 

CRACKERS METHOD:

  1. Combine all ingredients in a mixing bowl. Heat up oil for deep frying, dip ladle in the hot oil for 1 minute to heat up.
  2. Spoon mixture into a ladle until full and dip into the hot oil. Deep fry until the mixture can leave the ladle and continue to fry until golden brown. Dish and drain.

 

TO SERVE:

Arrange some sliced cucur bawang, crackers, shredded cucumber, sengkuang, bean sprouts, fried firm bean curd and jelly fish i=onto a serving platter. Pour over gravy and serve.

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