Rojak is a common dish in Malaysia, Singapore and Indonesia, it is a fruit and vegetable salad served with sweet and spicy peanut sauce. The word 'rojak' means mixture in Bahasa Malaysia, Rojak can usually be found at some street vendors and Mamak stalls. The important ingredient in Rojak is the sauce, a thick sweet and spicy peanut sauce which is made out of water, belacan (shrimp paste), sugar, chilies and lime juice. The taste and ingredients of Rojak varies between regions, here are two types of Rojak in Malaysia:
- Rojak Mamak or Pasembur
Rojak Mamak or also known as Pasembur in Penang is made up of mixture of cucumber, bean sprouts, jicama, fried dough fritters, prawn fritters, deep-fried tofu, hard boiled eggs, boiled potatoes, and cuttlefish which is then topped with spicy peanut sauce. For the newer version of Rojak, you can add more ingredients to it such as crabsticks, sausages and fried dumplings. Penang Pasembur is famous throughout Malaysia, some of the best Rojak could be found in Penang.
- Rojak Buah
Rojak buah or fruit Rojak is a sweet and sour Rojak, compare to the savory Rojak Mamak. Rojak buah is the mixture of cucumber, jicama, pineapple, guava, jambu air, raw mangoes, green apples and sweet and spicy thick peanut sauce which is topped with crushed peanuts. Rojak buah is also available in Penang, but it is called Penang Rojak, and sometimes they add in squid fritters to it.