Malay Vegetable Salad (Pasembor) Recipe

Malay Vegetable Salad (Pasembor) Recipe

Ingredients :

155g (5 oz) beanshoots

1/2 small cucumber

90g (3 oz) yam bean (bangkuang), or hard green pear or apple

12 lettuce leaves

1-2 hardboiled eggs

1 fresh red chili

1 tbsp peanut oil

1 cake hard beancurd

4 shallots or 1 medium red onion

sprigs of fresh coriander or mint


Sauce -

2 heaped tbsp roasted peanuts

4 dried chilies, soaked

1 tbsp sugar

pinch salt

1 tsp dried shrimp paste

1 tbsp tamarind

1/2 cup boiling water

Method :

Prepare sauce first. Grind peanuts coarsely. Pound chilies and add to the peanuts together with sugar and salt. Toast dried shrimp paste under a griller for 2 minutes, then mix with other ingredients. Soak tamarind in boiling water, then strain. Pour all sauce ingredients except tamarind water into a small saucepan and bring slowly to the boil. Stir in tamarind water and heat till sauce is smooth and rather thick. Pour into a sauce jug and serve separately.

To prepare salad, clean beanshoots and scald with boiling water. Drain and allow to cool. Wipe cucumber and shred finely. Peel yam bean and shred very finely. Sprinkle with a little salt to prevent discoloration. Shred lettuce, slice boiled eggs and cut red chili into very thin strips.

Heat oil in a small frying pan and fry beancurd until golden. Cool and shred. Peel shallots or onion and slice thinly. Fry in a very little oil until slightly crisp. Remove and set aside as garnish. If green pear or apple is used, peel and slice thinly.

Arrange shredded lettuce in a bed on a flat platter and top with beanshoots, cucumber, yam bean (or apple or pear), and shredded beancurd. Decorate with sliced egg and garnish with strips of chili, fried shallots or onion and coriander or mint sprigs. Serve chilled.

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