rojak

Rojak is a traditional Southeast Asian dish, most commonly associated with Malaysia and Singapore. It refers to a mixed salad of fruits and vegetables coated in a thick, savory-sweet-tangy sauce. The sauce is typically made from ground roasted peanuts, shrimp paste (belacan), tamarind, palm sugar, lime juice, and chilies, occasionally with garlic or galangal. It is usually finished with chopped peanuts and often served with crackers such as keropok on the side or atop the dish.

There are two common forms of rojak. Rojak buah, or fruit rojak, combines ripe but firm fruits such as pineapple, guava, papaya, cucumber, and sometimes jicama or green apple, tossed in the signature sauce. Rojak sayur, or vegetable rojak, uses vegetables like cucumber, cabbage, bean sprouts, and turnip, sometimes including fried dough pieces for extra texture. The dish is known for its medley of textures and a balance of sweet, sour, salty, and spicy flavors.

Rojak is a staple at hawker centers and street stalls in Singapore and Malaysia, often prepared to order. It reflects Peranakan (Straits Chinese) culinary influences, incorporating elements from Malay, Chinese, and Indonesian cuisines. The name derives from a Malay word meaning “mixture” or “medley,” which aptly describes the dish’s characteristics.

Overall, rojak is valued for its complex flavor profile and its versatility, with regional adaptations emphasizing local fruits, vegetables, and available condiments.