Vegetarian Pasembur Rojak

When in Semenyih during the daytime make sure you stop at the Jayanathan Cendol/Rojak stall opposite the Semenyih Murugan Temple.
Take a refreshing break at the tree shaded riverside stall with a fresh plate of hot Pasembur rojak and bowl of chilled cendol.
The ingredients for the rojak dish are a variety of fritters, finely sliced cucumber and turnip, taugeh (green pea sprouts) and fried taufu. This salad mixture is topped with sweet/ spicy sauce made with peanut and sweet potatoes.
Yellow mee and boiled egg are optional additions for the rojak dish.

Sittam Param

Writer, poet, dramatist and former journalist. I have passion for art in all its forms hence my involvement in this portal.

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