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PASEMBUR

Authentic home-style preparation with local flair

Pasembur
RECIPE

The Recipe

Curated ingredients, step-by-step method, and insider tips for perfect Pasembur that captures the authentic flavors of Penang's culinary heritage.

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Recipe Guide

Pasembur

Step-by-step cooking method

CHEF'S SNAPSHOT

This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.

Prep Ready

Have all ingredients within reach for speed and smooth execution.

Technique

High heat brings depth and the signature "wok hei" — don't over-stir.

Consistency

Follow the sequence — timing and order shape perfect results.

Ingredients

Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.

  • For the Sauce:
    • 200g sweet potatoes (boiled and mashed)
    • 1/2 cup water
    • 3 tbsp chili paste
    • 2 tbsp tomato sauce
    • 1 tbsp sugar
    • salt to taste.
  • For the Salad:
    • 1 cucumber (shredded)
    • 1 jicama (shredded)
    • 1 cup bean sprouts
    • prawn fritters
    • fried tofu
    • hard-boiled eggs (quartered).

Method

Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.

  1. Prepare the Sauce: In a pot, combine the mashed sweet potatoes, water, chili paste, tomato sauce, sugar, and salt. Cook over low heat, stirring, until the sauce thickens.
  2. Prepare the Salad Ingredients: Arrange the shredded cucumber, jicama, and bean sprouts on a plate.
  3. Add Toppings: Top the bed of vegetables with prawn fritters, fried tofu, and hard-boiled eggs.
  4. Serve: Pour the warm, sweet and spicy sauce generously over the salad ingredients. Serve immediately.

Insider Tips

Expert advice to elevate your cooking and achieve authentic restaurant-quality results.

  • The sauce is the highlight of Pasembur, so getting the balance of flavours right is important.
  • You can buy ready-made prawn fritters or make your own.
  • The dish is a mix of textures, from the crunchy vegetables to the soft tofu and crispy fritters.

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