Here’s a recipe for Penang Rojak, including the sauce:

RECIPE FOR PASEMBUR (PENANG ROJAK)

Ingredients:

For the salad:

• 1 cucumber, peeled and julienned
• 1 jicama (yam bean), peeled and julienned
• 1 medium-sized unripe mango, peeled and julienned
• 1 medium-sized pineapple, peeled, cored, and cut into bite-sized pieces
• 1 medium-sized unripe papaya, peeled, seeded, and julienned
• 1 medium-sized apple, cored and julienned
• 1 small daikon radish, peeled and julienned
• 2 cups bean sprouts, blanched
• 6 pieces of fried tofu, cut into bite-sized pieces
• 6 hard-boiled eggs, peeled and halved or quartered
• 2 cups fritters (e.g., prawn fritters, bean curd puffs, or other fried items)

For the sauce:

• 1 cup tamarind pulp
• 1 cup water
• 1 cup sugar
• 1/4 cup fermented shrimp paste (belacan), roasted
• 1/2 cup chili paste
• 2 cloves garlic, minced
• 1/4 cup crushed peanuts
• Salt, to taste

Instructions:

1. Prepare the sauce by soaking the tamarind pulp in water for about 15 minutes. Squeeze the pulp to extract the juice and strain the liquid, discarding the solids.
2. In a saucepan, combine the tamarind juice, sugar, roasted shrimp paste, chili paste, and minced garlic. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly.
3. Add the crushed peanuts to the sauce and continue to cook for another 5 minutes. Season the sauce with salt, to taste. Remove the saucepan from the heat and let the sauce cool to room temperature.
4. Assemble the salad by arranging the cucumber, jicama, mango, pineapple, papaya, apple, daikon radish, bean sprouts, tofu, and fritters on a large serving platter.
5. Drizzle the cooled sauce over the salad or serve it on the side as a dipping sauce. You can also garnish the salad with additional crushed peanuts, if desired.

Enjoy your Penang Rojak with its flavorful sauce! This dish makes a perfect appetizer or light meal and showcases the delightful mix of flavors and textures in Malaysian cuisine.