rojak
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Rojak or rujak () is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is composed of a mixture of sliced fruit and vegetables and served with a spicy palm sugar dressing.
Key facts
- Food.name
- Rujak
- Food.image
- Rujak Buah (Indonesian Fruit Salad).JPG
- Food.image_size
- 250
- Food.caption
- Rujak in a stone mortar
- Food.alternate_name
- Lotis
- Food.region
- Java, Indonesia
- Food.national_cuisine
- Indonesia, Malaysia, Singapore
- Food.type
- Salad
- Food.served
- Fresh, in room temperature
- Food.main_ingredient
- Fruits, vegetables, palm sugar, peanuts, chilli dressing
via Wikipedia infobox
Wikidata facts
- Image
- Mamak rojak.jpg
Show 1 more fact
- Commons category
- Rujak
Sources (3)
via Wikidata · CC0
~15 min read
Article
47 sectionsContents
- Etymology
- Cultural significance
- Indonesian rujak
- ''Rujak buah'' (fruit rujak)
- ''Rujak Bagan''
- ''Rujak bakso''
- ''Rujak belut''
- ''Rujak bulung''
- ''Rujak cingur''
- ''Rujak corek''
- ''Rujak cuka''
- ''Rujak ebi''
- ''Rujak es krim''
- ''Rujak gamel''
- ''Rujak gobet''
- ''Rujak juhi''
- ''Rujak kambang''
- ''Rujak kangkung''
- ''Rujak kembang katis''
- ''Rujak kuah pindang''
- ''Rujak kucur''
- ''Rujak mie''
- ''Rujak Natsepa''
- ''Rujak pengantin''
- ''Rujak petis''
- ''Rujak selingkuh''
- ''Rujak serut''
- ''Rujak Shanghai''
- ''Rujak siwil''
- ''Rujak soto''
- ''Rujak tahu''
- ''Rujak teplak''
- ''Rujak terasi''
- ''Rujak tolet''
- ''Rujak tumbuk'' (''rujak bēbēk'')
- ''Rujak u' groeh''
- Malaysian and Singaporean rojak
- ''Rojak buah''
- ''Rojak India''
- ''Rojak bandung''
- ''Rojak sotong''
- Dishes with rojak seasoning
- Indonesia
- See also
- Notes
- References
- External links
Rojak or rujak () is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore. The most popular variant in all three countries is composed of a mixture of sliced fruit and vegetables and served with a spicy palm sugar dressing.
There is a variety of preparations, especially in cuisine, and rujak is widely available throughout the country. The most common variant is primarily composed of fruits and vegetables, and its sweet and tangy dressing is often made with shrimp paste. Some recipes may contain seafood or meat components, especially in Malaysia and Singapore, where a notable variant shows influence from Indian Muslim cuisine.