Pasembor Recipe
 Indian Salad - Indian Style

Ingredients:

Dish 1:
225 g/ 8 oz
115 g / 4 oz
170 ml/ 6 fl oz

225 ml/ 8 fl oz

Dish 2:
2 tbsp
6

Dish 3:
115 g/ 4 oz
1/2 tsp
58 ml/ 2 fl oz
1 1/2 tbsp
1 tsp
1/2 tsp
1 sprig
1/4 tsp
1/4 tsp

Dish 4:
3
1/2 tsp
1/4 tsp
1/4 tsp

Dish 5:
3

Dish 6:
115 g/ 4 oz
1
1

Special sauce:
15
12
4
225 g/ 8 ozs
2 tbsp
570 ml /20 fl oz
3 tbsp
3 tbsp
1 tsp

Garnish:
115 g/ 4 oz
 

shrimps
self-raising flour
water
pinch of salt
cooking oil for deep-frying

cooking oil
tau kua (semi-hard bean curd)

small squids
tamarind pulp
water
cooking oil
chilly powder
turmeric powder
karupillay (Indian curry leaves)
salt
sugar

potatoes
chilly powder
turmeric powder
salt

eggs

bean sprouts
cucumber
bangkwang (sweet turnip or yam bean)

fresh red chilies
shallots
cloves garlic
sweet potatoes
tamarind pulp
water
cooking oil
sugar
salt

roasted groundnuts

Method:

A. For dish 1:

1. Wash shrimps and drain.

2. Mix flour with water to form thick batter. Add pinch of salt.

3. Mix shrimps into batter.

4. Heat oil. Spread 1 tbsp of mixture on spatula and ease into boiling oil. Remove when golden brown. Repeat until all shrimp fritters are done. Cut each into 4. Put aside.

5. For variety, halve semi-hard bean curd and place 1 tbsp shrimp and batter on the soft side. Deep-fry until golden brown. Cut each into 4. Put aside.

B. For dish 2:

1. Heat oil. Lower fire and saute bean curds until golden brown.

2. Cut each into 2 and slice coarsely. Put aside.

C. For dish 3:

1. Clean squids and wash. Drain.

2. Prepare 58 ml/ 2 fl oz tamarind juice.

3. Heat oil, lower fire and fry chilly powder, turmeric powder and Indian curry leaves, without stalk.

4. Add small squids, tamarind juice, salt and sugar. Allow to simmer until squids are very tender. Slice coarsely.

D. For dish 4:

1. Peel potatoes and boil until cooked. Drain.

2. Heat a little oil and fry with chilly powder, turmeric powder and salt.

E. For dish 5:

1. Prepare hard-boiled eggs.

2. Cut each into 4. Put aside.

F. For dish 6:

1. Nip roots of bean sprouts. Blanch and drain.

2. Shred finely cucumber.

3. Peel bangkwang and shred finely.

G. For Special sauce:

1. Seed chilies. grind or pound together with shallots and garlic to form a smooth spice paste.

2. Peel sweet potatoes. Boil until very soft and mash into a smooth paste.

3. Prepare tamarind juice with 570 ml/ 20 fl oz water.

4. Heat oil. Lower fire and fry spice paste until fragrant. Add tamarind juice, sugar and salt.

5. Add mashed sweet potatoes and stir until sauce is well blended. allow to simmer for 20 minutes.

H. For garnish:

1. Grind roasted groundnuts.

I. For serving:

1. Place dish 1 to 5 on a large platter. Spread dish 6 on top and pour special sauce over them. Sprinkle roasted groundnuts over sauce.