Rojak, also spelled rujak in Indonesian, is a salad dish of Javanese origin found across Indonesia, Malaysia and Singapore, its name coming from Old Javanese anrujak or rinujak, meaning to chop into little pieces. Its most popular version is a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing, often thickened with shrimp paste, and the dish is typically eaten fresh at room temperature. The dish shows considerable regional variation, particularly within Indonesian cuisine, and some preparations in Malaysia and Singapore add seafood or meat and show the influence of Indian Muslim cooking. It is also known by the alternative name lotis.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the earliest textual attestation of the ancestor term rurujak (a mixture of chopped unripe fruit) in the Taji Inscriptions of the Mataram kingdom era; this dates the word's earliest known appearance, not a proven date for the specific dish now called rojak, which the source does not otherwise date. Origin RegionSourced to the subject's own accountJava, Indonesia (Javanese origin), also found across Indonesia, Malaysia and Singapore 1 FAQs
Why is the word rojak also used for a mix of people or ideas?
In Malaysia and Singapore the word is a colloquial term for an eclectic mix, especially the multiethnic character of those societies.
In Malaysia and Singapore, rojak is also used as a colloquial expression for an eclectic mix, in particular as a word describing the multiethnic character of the two societies. The dish itself is a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing, which fits the way the word is used.
Does rujak have a part in Javanese ceremonies?
Yes, it is an essential part of the Javanese seventh month prenatal ceremony, made with shredded fruit and pomelo.
Yes. In Javanese culture rujak is an essential part of the traditional prenatal ceremony called naloni mitoni or tujuh bulanan, the seventh month ceremony, and is meant to wish the mother-to-be a safe, smooth and successful labour. The ceremonial version differs from ordinary fruit rujak: the fruits are roughly shredded instead of thinly sliced, and jeruk bali (pomelo) is an essential ingredient. Javanese people believe that if the rujak tastes sweet the child will be a girl, and if it is spicy a boy.
Connections
Expresses Tradition
Source Rojak (Wikipedia)
In Cuisine
Source Rojak (Wikipedia)
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Also in Geography Atlas: where this subject originated.
Source Rojak (Wikipedia)tier 3
Also in Geography Atlas: where this subject originated.
Source Rojak (Wikipedia)tier 3
Sources
1. Rojak (Wikipedia)
WikipediaLead
Rojak or rujak ... is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore.
Etymology
its origin may be the word rurujak, meaning a mixture of chopped unripe fruit, as attested in the ancient Taji Inscriptions (901 CE) from the era of the Mataram kingdom in Central Java.
- In Cuisine: Indonesian Cuisine
- Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food in Indonesia
In Group: Southeast Asian Salads, Lead paragraph
Rojak or rujak (Javanese: ꦫꦸꦗꦏ꧀) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia, and Singapore.
View the Source Wikidata: Rojak
- Wikidata Q720230, class allow-list match (w-wdresolver-0926)
- Uses Ingredient: Vegetable, Infobox main_ingredient field: Fruits, vegetables, palm sugar, peanuts, chilli dressing
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