Ingredients
Gravy:
500g sweet potatoes, boiled till cooked
5 1/2 cups water
2 shallots, grounded
1 1/2 tbsp chilli paste
3-4 tbsp oil
2-3 tbsp roasted peanuts, pounded
Black soy sauce for colour
Combine, squeeze and strain juice:
1/2 tbsp tamarind
3 tbsp water

Seasoning:
Salt to taste
3 1/2 tbsp sugar
A few drops lime juice

Other ingredients:
5 pieces yellow soybean cakes (taukwa), fried and thinly sliced
200g yam bean (turnip/sengkuang), shredded
1 cucumber, shredded
2 hardboiled eggs, halved
3 potatoes, boiled in jackets, skinned then sliced thinly
1 piece soaked cuttlefish, sliced into small pieces
200g bean sprouts, scalded

Fritters:
100g plain flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp sugar
125ml water
1 tbsp chopped green chilli

Method
To prepare the gravy:
Mash sweet potatoes and blend with half portion of water into a runny paste.
Heat oil in a deep saucepan and fry grounded shallots and chilli paste until fragrant. Stir in sweet potato paste and water. Bring to a low boil for five minutes.
Add tamarind juice and stir well to mix. Add seasoning and simmer for two to three minutes. Add grounded peanuts and black sauce for colour. Leave aside for use later.

To prepare the cuttlefish:
Season cuttlefish in one teaspoon chilli paste and 1/4 teaspoon salt. Fry in oil until cooked. Dish out and set aside.

To prepare the fritters:
Combine flour, baking powder, salt and sugar in a mixing bowl. Mix in water gradually to form a dough. Leave aside for 30 minutes. Add in green chilli and shape into small cylindrical pieces 6cm to 7cm in length. Sprinkle with extra flour to prevent dough from being sticky. Deep fry fritters in oil until golden brown. Leave aside for use later. To serve, cut the fritters into four to five slices.

To serve pasembur:
Arrange a little of each vegetable, cuttlefish, eggs and fritters on a plate. Pour a ladle of gravy over dish and serve immediately.


Recipe courtesy to Amy Beh and The Star Online