In Malaysia, Mamak rojak (or Pasembur) contains fried dough fritters, bean curds (tofu), boiled potatoes, prawn fritters, hard-boiled eggs, bean sprouts, cuttlefish, and cucumber mixed with a sweet thick, spice peanut sauce.
Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks.
Rojak is a combination of food well as structures. Mamak rojak variation includes a base of crunchy veggies, cucumber, beansprouts, steamed potatoes, boiled eggs, tofu, and numerous kinds of cakes. This lot is saturated in a pleasant and also spicy peanut sauce, similar to the satay sauce. Occasionally there is an option to include squid. Rojak is frequently sold on the street or in the Mamak dining establishments in Malaysia. However, rojak goes beyond this. The Chinese version of the rojak is fruitier and includes cucumber, love apple, guava, pineapple, mango, jicama, and crunchy fritters, sprayed with peanuts. The sauce is thicker, like molasses, and is sweet, spicy as well as sour. The Chinese variation of rojak sauce is also available in larger Eastern grocery stores, but I have never tried it. Will I publish a dish for this Chinese rojak soon? Possibly … You will need to stay tuned. Rojak is a social meal. I make this just on unique occasions. You will certainly recognize why when you know the size of the recipe. Undoubtedly it is a tiresome dish, but when my guests appreciate it, my contentment shines within. You can enjoy rojak in my