In Malaysia, mamak rojak (also known as Indian rojak or Pasembur) contains fried dough fritters, tofu, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.
This type of rojak originated from Kedah where it was made by Malay villagers.
After having learnt the recipe, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak.
Later, it became popularly known as Rojak Mamak.
These mobile vendors now use modified mini trucks.
The Pasembur available in Singapore is an assortment of potatoes, hard-boiled eggs, tofu and prawn fritters, and served with a sweet spicy chilli sauce.
In the northwestern region of Peninsular Malaysia (Penang, Kedah, Perlis, Perak), it is always called pasembur, while in Kuala Lumpur and Singapore it is called rojak.
In Malaysia, mamak rojak (also known as Indian rojak or Pasembur) contains fried dough fritters, tofu, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. This type of rojak originated from Kedah where it was made by Malay villagers. After having learnt the recipe, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. Later, it became popularly known as Rojak Mamak. These mobile vendors now use modified mini trucks. The Pasembur available in Singapore is an assortment of potatoes, hard-boiled eggs, tofu and prawn fritters, and served with a sweet spicy chilli sauce. In the northwestern region of Peninsular Malaysia (Penang, Kedah, Perlis, Perak), it is always called pasembur, while in Kuala Lumpur and Singapore it is called rojak.
Rojak