There was an old lady here….
…and everyone was singing praises of her rojak tambi (Indian rojak) but everytime I dropped by, the stall was closed except for that one time when it was open but she was not around. Somebody at the shop said she was always like that, loved to go and walk around leaving her stall unattended so I just left. There were other times when I drove past and saw the stall open but I did not feel like stopping for it at the time. Eventually I heard that she had decided to call it quits owing to ill health.
Much to my surprise, the stall was open that morning and it was still very early, around 7 a.m. but there was a sweet young girl there…
…now.
I ordered a plate (RM4.00)…
…to try and it turned out to be really very good. I sure enjoyed it very much and there were potatoes in it too!
A long long time ago, when this guy named Kassim started selling his, he had potatoes and even hard-boiled egg in his and it was a bestseller! That was why this is often called Rojak Kassim here but he has moved to Kuching and is running a stall there now, some internal family problems, I heard. They say at this point in time, the daughter-in-law is running his stall here, since renamed, but it is a pale shadow of what it used to be.
Our rojak tambi is not really like those around the country or what is called pasembur elsewhere. The gravy is a little like the peanut sauce one gets when eating satay so I would say it is a cross between pasembur and the Indonesian gado-gado…
…and I am glad we have one that is really very nice now. There are a lot of wannabe’s around town but generally, they are not really worth going back for. I asked the girl if she was in any way related to the old lady but she said she wasn’t. Thankfully, she is able to replicate the much-coveted taste and I certainly will be going back again for more.
LING’S CORNER (2.291104, 111.826237) is located across the road from Wisma Sanyan along Jalan Sanyan, formerly Causeway, below the Teochew Association in the block of shops to the left behind the Petronas (formerly Esso) station.
...STILL CRAZY AFTER ALL THESE YEARS! 
Looks good. If the gravy is like peanut sauce, like the one we get in satay, then I think I will like it too. What is all in that plate beside potatoes & taugeh?
There is the cucur and that is one factor that rules out most of the wannabes – it must have the right taste and texture, crusty on the outside, soft on the inside. Kassim had the best and if you want extra, he would sell them at RM1.00 each. The sauce is also important, some are quite nice but are not the same. Other than the cucur, there are the tofu puffs and cucumber, cut into thin strips.
You can go and look for Rojak Kassim and try for yourself – he’s in Kuching now with his young wife but he moves around a lot, dunno why. Currently at Medan Niaga Satok, I think…
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We call it passembur in Penang, and in KL it’s just rojak. I’ve never had it at RM 4 tho! cheap
Gee!!! And and I cringed when told that it was RM4.00! You mean it is more expensive over there? Oh dear!
The last time I had Indian rojak was last year with my dad. The famous one in Batu Lintang. My dad loves Indian rojak but my mum doesnt, so I got to be his companion for brunch. Haha.
RM4. That is cheap. Not sure how much the Batu Lintang mamak charge, but I think it is over RM4.
I used to go for the one at Batu Lintang, gravy was red in colour. Not the same but I quite enjoyed it. Tried the one at Tok Janggut too, they say they were brothers, dunno if that place is still open on not. At the end of the day, I do feel that Rojak Kassim has an edge over this one. He’s now in Kuching – take your father to go and try, bet he will love it. Satok is not far from his workshop!
The rojak looks good to me, the sauce looks thick enough… yummsss!!
Looked good, tasted good! Definitely worth the money…and the calories. LOL!!!
the rojak in malacca that i grew up with also always had potatoes and hard-boiled eggs – so i took for granted that it’d be the same everywhere else in malaysia, until i found out as an adult that wasn’t the case! 🙂
Obviously they are scrimping on the ingredients and quietly leave them out. That should not be the case. They can always list them as options – you want, you pay a little bit more for each.
The sauce for the Indian Rojak looks like Mee Rebus gravy. Oh that is what you call Indian Rojak, different from our version of Indian Rojak. It looks yummy! I love potatoes.
Singapore mee rebus gravy like that? Not that I can recall, not so thick and definitely not that colour. Our mee Jawa may be of this colour owing to the use of sweet potatoes in cooking the gravy…but that too will not be so thick.
From the photo, it does look yummy! The color of gravy and everything cukup moist.
VERY yummy! Did you get to try Rojak Kassim when you came over? I had it at one place in Sarikei – it was nice but no, it just wasn’t the same. But that was a long time ago, dunno if there are any good ones there now.