This is the stall that I am talking about, that I thought he would open after 2pm but I reach there as early as 12pm and there are already many people drop by to eat there or take away (which most of them did). If you were to eat there, you have to side by at the pavement or squad.
The pricing of it only increase slightly after nearly 10 years which I still remember that last time sotong and telur only RM3.50 if not mistaken.
They divide their job into 2 side, one guy is to slices on the cucumber and Jicama (mengkuang)’ . . .
and the other guy will cut prawn fritters, potato, egg and some other ingredient.
Then as I would like mine to add on some sotong.
In my version we called it ‘Pasembur’ rather than ROJAK as it is one of the local traditional Indian food (Local Indian Salad) on the northern part that serve with shredded cucumber, turnip, potato, prawn crackers and some fried other fried ingredient.
With a plate of RM 4 Rojak for my lunch it would be just nice, but the taste wise, I felt that it used to be much better. The gravy is a bit sweet now, as the texture of it still sticky and creamy. I would just say I had better ones before.
-= Ka Ching =-
Food Rating 6.5/10, not bad lah~ -Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Subang Jaya, Selangor
(opposite a field or next to Subang Square)
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