Rojak (Spelling Malay) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish found in Indonesia, Malaysia and Singapore. In addition to referring to this fruit salad, the term rojak also means "mix" or "eclectic mix" in everyday Malay.
Rujak is available everywhere throughout Indonesia, and there are many variations within the country. However, the most popular rujak variant is the fruit salad (rujak), which is mixed with mixed fruit and vegetables served with a spicy coconut sugar sauce. Unlike regular fruit salads, rujak is often described as a tangy and spicy fruit salad, for its sweet, hot and spicy sauce made from ground chilies, palm sugar and peanuts. This is a popular street tariff in Bali.
Rujak Indonesia is usually made from fresh ingredients, especially fruits and vegetables. Rujak in Malaysia and Singapore, however, most of Indian influence, mixed with fried tofu, crackers, crunchers and fritter. Rujak is usually a vegetarian dish that does not contain animal products, except for sweet and tangy sauces that may contain shrimp paste. However, some recipes may contain seafood or meat. Rojak in Malaysia and Singapore usually contains cuttings (squid), while certain rujak recipes in Indonesia may contain seafood or meat.
Video Rojak
History and origin
The origins of the rujak are unclear, and there are several rujak variants in Southeast Asia, especially in Indonesia and Malaysia. It is possible that since ancient times, indigenous Malay archipelagoes have consumed seasonal tropical fruits that are delicious - especially Javanese apples, kedondong and young mango - along with palm sugar and salt, to reduce the sour taste. In Indonesia, certain fruit crops have their own fruitful season, usually at the end of the dry season to the rainy season, so the fruit harvest time usually coincides with the time of having salads in the villages of Indonesia. Fruits species that are seasonally anticipated for the feast rujak are mangoes, apples of Java and kedondong.
Rujak is one of the oldest dishes, and the earliest food is historically identified from ancient Java. Mentioned as rurujak in the ancient Taji Jawa inscription (901 AD) from the era of Mataram Kingdom in Central Java. Javanese in Indonesia have incorporated rujak into their prenatal ceremony called Naloni Mitoni . According to local tradition, young mango and other acidic fruit fruits are coveted by pregnant women, apparently as a pickle partner in the West.
The introduction of spicy and spicy chili and spicy pea may have occurred during the early colonial era in the 16th century, as these products were brought by Spanish and Portuguese merchants from America. It is suggested that rujak may be related to Indonesian gado-gado, while rujak in Malaysia and Singapore show Indian influence with orange peanut sauce as a sauce for frying dough and potatoes.
In Indonesia, rujak is traditional food, sold in traditional markets, stalls or cart carts by locals; especially the Javanese, Sundanese and Balinese. In Malaysia, rujak is associated with the Mamak kiosk, which is a Malaysian Indian Muslim meal, where the Mamak rujak is one of its popular fare. In Singapore, rojak is usually sold by Chinese hawkers. Today, they are sold in most hawker centers in the city.
Maps Rojak
Cultural significance
In Indonesia, among the Javanese, rujak is an important part of traditional prenatal ceremonies called seven monthly (literally: the seventh month). The ritual is meant to expect the mother to be a safe, fluent, and successful worker. Special rujak fruit is made for this event, and then served to the prospective mother and guest, especially her female friends. It is widely known that the sweet, spicy and sour taste of rujak is adored by pregnant women. The rujak recipe for the ceremony is similar to a typical Indonesian rujak fruit, with the exception that rough fruits are shredded, not thinly sliced, and that the grapefruit is a vital ingredient. It is believed that if the whole salad tastes sweet, the unborn baby will become a girl, and if it is spicy, the unborn baby is a boy.
Making mangarabar, or rujak, is a special event for residents of Batak Mandailing area in Tapanuli, North Sumatra, Indonesia, after harvest. Usually the whole village will be involved in making and eating rujak.
In Malaysia and Singapore, the term "rujak" is also used as an everyday expression for an eclectic mix, particularly as a word depicting the multi-ethnic character of Malaysian and Singaporean society.
rujak Indonesia
Rujak Fruit (Indonesian rujak fruit)
Rujak Buah is Indonesian rujak fruit, also known as sweet rujak (sweet rujak). The typical Indonesian salad consists of slices of tropical fruits such as water jugs, pineapples, raw mangoes, bengkoang (jicama), cucumber, kedondong, and raw red < i> sweet potato (sweet potato). Sometimes variants of Malang green apples, starfruit (starfruit), and grapefruit (pomelo) are added. Spicy seasoning of spicy sweet and spicy flavor made of water, java sugar (palm sugar), tamarind (tamarind), peanut sauté, terasi (shrimp paste), salt, bird sauce, and red pepper. All the fruit is sliced ​​to the size of a bite, and put in a plate.
The spicy seasoning or spicy sweet spicy sauce is poured onto a slice of fruit. The addition of a powder of salt chilli (a simple mixture of salt and ground pepper) is laid aside as an alternative to those who prefer salty flavor to their salad. The Javanese call this type of rujak as lotis .
Rujak Vinegar
Rujak vinegar literally means "vinegared rujak", this is a Sundanese cuisine specialization in West Java, famous for its acidic freshness. It is made of shredded fruits; including young mango, pineapple, jicama, and vegetables; cabbage, beans and cucumbers. This is very similar to the pickled , especially the sour and spicy sauce, as both use vinegar, palm sugar, and chili.
Rujak Tumbuk (Rujak BÃÆ'¨bÃÆ'¨ k)
This is another variant of Indonesian rujak fruit. The ingredients are almost identical to the typical Indonesian fruit salad, with the exception that all the ingredients are being milled or mashed together ( mashed or bÃÆ'¨bÃÆ'¨k in Indonesian) in wood mortar. Grounded fruits are young/green banana (a kind of banana), raw red yam, jicama, java apple, kedondong and raw young mango. The sauce is not poured into the fruit, but it's already mixed with all the ingredients. The sauce contains shrimp paste paste, palm sugar, salt, and cayenne pepper. Traditionally, mashed rujak is served in small portions on a banana leaf plate called
Rujak Serut
This literally means "shredded rujak", and is another variant of Indonesian fruit salad. Like mashed rujak, the ingredients are similar to Indonesian rujak fruit, with the exception that the fruit is not cut into bite-sized pieces, but grated into a coarse consistency.
Rujak u 'Groeh
A delicacy from the province of Aceh, this salad consists of very young and soft coconut meat, young papaya (green), bird pepper, sugar, palm sugar, ice, salt, and a little lime. Cold is best eaten.
Rujak Pengantin
"Bride" means bride in Indonesian language. Rujak is reminiscent of Indonesian colonial cuisine. It contains sliced ​​boiled eggs, potatoes, fried tofu, pineapple, carrots, sprouts, pickles, chili, lettuce, cabbage, cucumber, chip crackers, fried peanuts, peanut sauce and a bit of vinegar. Some variants are mixed with peanut sauce with mayonnaise. It's like a hodgepodge of Central Java.
Rujak Kuah Pindang
Balinese snack, a variation of Indonesian rujak fruit, but as a substitute for regular rujak, fruits soaked in spiced fish broth. Broth consists of terasi (terasi), salt, bird sauce, and red chili and fish broth.
Rujak Cingur
Cingur literally means "mouth" in Javanese, cingur (pronounced: "ching-oor") is a rujak variant from Surabaya. Rujak special from East Java has a sense of "fat". It contains mature buffalo slices or cow lips, bangkuang , raw young mango, pineapple, cucumber,
Rujak Petis
This is another variant of rujak from Surabaya. It contains sliced ​​bancakes, raw raw mangoes, cucumbers, kiosks, soybean, tofu, and soybean sprouts all served in a black sauce made of petis (a black fermented shrimp paste ), related to shrimp paste, fried shallot, salt, palm sugar, raw bananas, and peanuts. Traditionally served on banana leaves, but today more commonly served on the plate.
Rujak Tolet
Similar to rujak fruit, and also from Surabaya. In addition to raw fruits, rujak also includes fried tofu, fried garlic, and optional beef. Sause is a crate-based sauce mixed with palm sugar, sliced ​​raw raw eye chili, and sweet soy sauce.
Rujak Juhi
Juhi means salted squid in Indonesia; this rujak contains fried tau kwa tofu, fried boiled potatoes, fried salty cuttlefish, cucumber, noodles, lettuce, cabbage, peanut sauce, vinegar, chili, and fried garlic. This dish originated from the Chinese community in Batavia (now Jakarta) and has now become a Betawi dish closely associated with Betinan Betawi .
Shanghai Rujak
Named after "Bioscoop Shanghay" (a cinema named after Shanghai, the most populous city in China) In the Batavia City area, this dish is made by the Chinese community of Indonesia. This rujak variant can be found in Chinatown Indonesia in cities like Glodok in Jakarta. Rujak Shanghai contains seafood, like Rujak Juhi. Boil and sliced ​​octopus and edible jellyfish, served with kiosk (leafy green water plants commonly used as vegetables) , and served with sweet and sour mas sauce, mixed with pineapple juice, and peanut sauté. Usually chili sauce and pickled bengkoang served as a spice.
Rujak Soto
The delights of Banyuwangi, East Java, a unique blend of cow soto and broccoli. Local specialties where the vegetables (spinach and bean) are served with rice cake lontong in petis sauce poured with soto soup. It was created in 1975 by Usni Solihin.
Malaysia and Singapore Rojak
Mamak rojak, atau rojak India (Pasembor)
In Malaysia, mamak rojak (or Pasembur) contains fried dough, bean curd, bean curd, fried shrimp, boiled egg, sprouts, cuttlefish and cucumber mixed with thick and sweet spicy peanut sauce. origins were made in the village by malay villagers, then after studying their recipes, the Tamil Muslim (Mamak) rojak seller used a modified sidecar as a preparation counter and to peddle their salad. Later he was known as Rojak Mamak. This mobile vendor is now using a modified mini truck. Pasembor available in Singapore is a variety of potatoes, eggs, fried tofu (tofu), and fried shrimp with batter, served with a spicy sweet and spicy sauce. In the Northwest Peninsula (Penang, Kedah, Perlis, Perak), it is always called pasembor, but in Kuala Lumpur and Singapore it is called rojak.
Fruit grass
Rojak fruit usually consists of cucumber, pineapple, benhiang (jicama), sprouts, taupok (swollen, fried tofu) and youtiao (cut-up Chinese style fritters). Raw mangoes and green apples are used less frequently. The sauce consists of water, belacan (shrimp paste), sugar, peppers, and lime juice. The materials vary among vendors with some also using shrimp/shrimp paste, tamarind or black bean paste in the mix. The ingredients are cut into bite-sized pieces and thrown into a bowl with sauce and covered with minced beans and a little ground or finely chopped male flowers (pink ginger buds).
Rojak Penang is another type of Rojak found in Penang, Malaysia. It is similar to rujak fruit, but adds guava, guava, fried squid and honey to the mix, emphasizes the use of tarts like raw mangoes and green apples, and usually removes bean sprouts and fried puff tofu. Sauces or sauces for rojak tend to be very thick, almost like candy in consistency and texture.
Sotong Kangkung
Recently, kangkung kangkung has become so famous in Malaysia, so you can find it in most rujak stalls. Cuttlefish kangkung contains cuttlefish (squid), water spinach (kangkung), cucumber, bean curd, peanuts, chili and sauce.
See also
References
External links
- Rujak Fruit, Indonesian Rujak Fruit recipe
- Rujak recipe
- Picture of Indonesian Fruit Salad: Rujak at Pinterest
Source of the article : Wikipedia
0 Comments