For more information on Malaysian cuisine, check out our top Malaysian Streetfood options.
Rojak is a popular term in Malaysia. It literally means confused, and that is Malaysia. It is a country built on diversity and thriving on it. This is clearly seen in our food and cooking. To enhance the flavors, we use ingredients that were brought to us from different cultures, and although there are arguments here and there, we can all agree that Malaysian food is taking a serious butt!
So it’s no surprise that we actually have a dish called rojak! Although rojak originated in Indonesia, where it is called rujak, across Malaysia, we have added variety to this traditional Indonesian dish. Here we have Rojak Mamak, Rojak Buah and Rojak Penang.
Rojak Mamak is also known as Pasemburcontains tofu, chopped shrimp fryer, hard – boiled eggs, boiled potatoes, bean sprouts, cuttlefish and cucumber slices, which are then dipped in delicious caramel like a spicy peanut sauce.
Rojak Buah is a more common street food option as you can see it at almost every night market. It consists of fruit (buah) such as sliced cucumber, pineapple, fried tofu, ripe mangoes and green apples. Although you will usually see this, each seller has to choose their own fruit variant. The sauce is made with shrimp paste, chilli, sugar and lime juice. Again, this may differ from the seller, as some also use shrimp paste, tamarind or even black bean paste. Finally, there are crushed peanuts on it that give you that satisfaction.
The final type is called Rojak Penang and, as the name suggests, it is usually found in Penang. Although it is similar Rojak Buah, it has some toppings such as guava, squid fritters, water gavel and honey.
All three can be found in night markets, but it is also different from which market you plan to go. So be sure to do your research and talk to the seller about what type rojak they sell. Selamat Makan!