Probably one of Malaysia’s most famous street foods, the rojak pesembor has a special place in the hearts of most Malaysians. A combination of fried flour batter with small prawns, fried coconut and fried tauhu — all chopped up into small cubes. Topped off with a salad of cucumber, turnip and beansprouts then literally drowned in a generous serving of thick spicy sweet peanut sauce. Some variations include boiled potatoes, hard boiled eggs and chili squid. Served on a small plate, eaten on a stool under the tree, on the street, or the sidewalk.
It’s quite a treat, and a must try for those of you who are gastronomically adventurous.
Then as a dessert, the better stalls also serve the most famous street dessert in Malaysia — iced cendol. A concoction of pandan flavour flour droplets, served with shaved ice and a soup of rich coconut milk, sweetened with a thick dollop (or three) of red palm sugar. Perfect for the warm humid days of the Malaysian clime, perfect to douse the spicy flames of the rojak’s peanut sauce.
The following exponent of the rojak pesembor is particularly well known, situated in the affluent Taman Tun Dr Ismail, Kuala Lumpur. It draws crowds in the dozens during lunch everyday. Absolutely delicious.
Click through the images for the larger version. Shots taken with an Olympus OM-D EM-5 with a Panasonic 14mm f2.5 ASPH lens.
Her dexterity is amazing, slicing through the ingredients at a rate of about 2 servings per minute. Customers hardly have to wait.
Roughly translated — “Cendol with fermented rice tastes AWESOME… Try it!”
A deep well of peanut sauce, the “heart and soul” of any good rojak.
Those small little baggies are used to hold everything.
Even the awesomely sweet and delectable, cendol.