Ghani Pasembur @ Padang Brown Food Court, Jalan Anson, Penang: Best Pasembur In Penang, But I Don't Like...

There are a few types of 'rojak' (mix) available in Malaysia. For Chinese, there's fruit rojak (fruit mix plus thick dressing made up of shrimp paste, chili, lime juice and sugar) and for Indian, their rojak is a mixture of noodles, eggs, potatoes and prawn fritters. However, our Indian-Muslim brethren, more popularly known as Mamak, are a little more creative with more add-ons such as cuttlefish, fish balls, sausages and also the usual eggs, potatoes and prawn fritters but minus the noodles (who needs noodle anyway, right?!). All these ingredients are mixed with a thick but slightly spicy peanut sauce.

Mamak's rojak is known as 'pasembur' in Penang. To be honest, I'm not a fan of pasembur but among all the pasembur that I'd eaten, my favorite pasembur is located in Padang Brown Food Court @ Jalan Anson. Once you're in the food court, Ghani Pasembur stall is hard to miss because it's brightly lit and they're many different types of foods displayed in front of his stall.

Ghani Penang Famous Pasembur, brightly lit. Many different kinds of 'delicacies' are stacked in front of the stall for you to choose and mix. Really spoilt for choice here. I want this, I want that but my plate...and most importantly, my stomach size remain the same, haha. 

Seen here partly are multiple dishes of pre-prepared dishes to be chosen by customers. There are crispy prawn fritters (cucur udang), fish balls, sausages, cuttle fish, etc. Once you'd chosen the foods that you want, the boss will cut it into smaller pieces before serving to you. All these dishes nicely stacked in front of the stall, without any covering. Hm...how if there are flies?

Another closer view. Most of the dishes here are fried stuff, so say goodbye to tasting their original flavor. Anyway, I doubt they're making the sausages and fish balls themselves also. Come to think of it, if I want to eat sausage, there are much more nicer place to eat than just eating some cook/?uncook sausage here. Same goes to the fish balls here also. I think there're places that serve nicer, own-made and fresher fish balls than here.

One of pasembur's main ingredient, the crispy, fried prawn fritters (cucur udang). At least for this item, they cook it themselves, maybe. I like the crispiness but I'm not too fond of eating the prawn shells (yes, shell) on it. The prawn shells' edges can be a little sharp too, so eat slowly)

The 'diploma'. All established and famous food stalls have this, being featured in newspaper. Now, I think being featured in food blog is more important because we always search for good food using Google, right?:)

My pasembur @ Ghani Penang Famous Pasembur

Hm...can't really see much of the ingredients under the thick sauce. If you didn't order specifically what you want, the boss will prepare you a plate of pasembur with everything in it. Eat it FAST or else the sauce will make everything under it soggy.

Underneath the thick nutty sauce, a mixture of everything (hence the name rojak/ pasembur). Honestly, I don't like my food like this. There's no way I can taste each of the ingredients in it because all taste the same! Anyway, it's crunchy at every bites (thanks to the bean sprouts and prawn fritters) but unfortunately the taste of the pasembur is overwhelmed by the thick, sweet and nutty-flavored sauce, weird!

Ghani Penang Famous Pasembur

Padang Brown Food Court

Jalan Anson, Penang

Opens every evening

Tips:
Eat quick before the pasembur gets soggy, yucks!

Tasty Or Not?
Rating 6.5/10. If you just want something to fill your very hungry stomach, this is the food for it (very filling). However, you want something tasty, pasembur might not the the best food because pasembur a.k.a rojak a.k.a mixture of all kinds of ingredients are just to confusing for your tastebuds (the whole food literally taste the same as the sauce on it).