Pasembor, also known as the Malaysian Indian Salad, is a traditional dish renowned in Penang. The term Pasembor is specifically used in the northern region of Peninsular Malaysia, particularly in Penang, where it is considered a street food icon. In other states, it is more commonly known as Rojak Mamak. According to Yeap et al. (2019) and Zulkifli et al. (2018), Penang is widely recognized as a gastronomic haven representing multiple ethnic groups and is distinguished by its unique historical development of local culinary traditions

This salad consists of prawn fritters, shredded cucumber, onions, boiled potatoes, tofu, bean sprouts, dried shrimp, spiced fried crab, and fried squid, served with a sweet and spicy peanut sauce. The sauce shares similarities with Gado-gado or Satay sauce. It is typically consumed in the evening as a tea-time snack or as a vegetable dish if served without seafood.

Pasembor is widely believed to have originated from the Indian Muslim community. One theory proposes that the name may be associated with early immigrants from India, possibly from a district known as Chembur in Mumbai. The history of this dish is closely connected to the long-standing presence of Indian Muslim (Mamak) hawkers who have been active in Penang’s street-food trade for several decades.

Traditionally, Mamak hawkers used motorcycles as mobile counters to prepare and sell this dish. Today, most hawkers operate from small trucks or permanent stalls, particularly around Padang Kota Lama (The Esplanade) and Gurney Drive. This dish has become a famous traditional food in Penang, reflecting the cultural diversity and unique local palate. At present, rojak mamak can be found in virtually all eateries operated by the Indian Muslim community throughout Malaysia.

Foto 1: Pasembor

Sumber: Personal gallery Tan Jee Jin