The Pasembur Man

This is the pasembur man in Penang, one of the rare ones left. There are 2 types of pasembur, which is also known as Indian Rojak - of course Indian and the other one - Chinese. The Chinese type of pasembur is also called "Chea Hu" in Hokkien and is of lighter 'version' in terms of the gravy, whereas the Indian type is 'heavier' in gravy and flavour, but nonetheless both equally mouth watering. It's a matter of preference. But they have one thing in common - very expensive. You pick the stuff - fried tauhu, prawn fritters, sotong, hard boiled egg, etc (all these stuff are pre-cooked or fried) that you want and they will cut them out in bite size and add in sliced cucumber and turnip and lastly, the gravy which we commonly called 'kuah'. If you want it more spicy, add chilli paste and yummy - you have your plate of pasembur!