RUJAK
Rojak (Malaysian and
Singaporean spelling) or Rujak (Indonesian spelling) is a traditional fruit and
vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. Other
than referring to this fruit salad dish, the term rojak also means "mixture"
or "eclectic mix" in colloquial Malay.
Rujak is available everywhere
across Indonesia, and there are rich variations within the country. However,
the most popular rujak variant is rujak buah (fruit rujak), which is mixed sliced
fruit and vegetables served with spicy palm sugar dressing. Unlike common fruit
salads, rujak is often described as tangy and spicy fruit salad, due to its
sweet, hot and spicy dressing made from ground chili pepper, palm sugar and
peanuts. It is a popular street fare in Bali.
Indonesian rujak is usually
made from fresh ingredients, especially fruits and vegetables. Rojak in
Malaysia and Singapore, however, is mostly of Indian influence, mixed with
fried tofu, cracker, cruller and fritter. Rujak is usually a vegetarian dish
which does not contain any animal products, except the sweet and tangy dressing
that might contain shrimp paste. Nevertheless, some recipes may contain seafood
or meat. Rojak in Malaysia and Singapore usually contains sotong (cuttlefish),
while certain rujak recipes in Indonesia may contain seafood or meat.
Origin
The origin of rujak is
unclear, and there are numbers of rujak variants in Southeast Asia, especially
in Indonesia and Malaysia. It is possible that since ancient times, the natives
of the Malay archipelago have consumed sour-tasting seasonal tropical fruits
especially Java apple, kedondong and young mango together with palm sugar and
salt, to ease its sourness. In Indonesia, certain fruit plants have their own
fruit-bearing season, usually within late dry season to the wet season, thus
the time of fruit harvest usually coincides with the time of having rujak in
Indonesian villages. The fruit species seasonally anticipated for rujak feasts
are mango, Java apple and kedondong.
The Javanese in Indonesia have
incorporated rujak into their prenatal ceremony called Naloni Mitoni. According
to local traditions, young mango and other sour-tasting fruits are craved by pregnant
women, apparently as the counterpart of pickles in the West.
The introduction of hot and
spicy chili pepper and peanuts may have taken place during the early colonial
era in the 16th century, since these products were brought by Spanish and
Portuguese traders from the Americas. It's suggested that rujak might be
related to Indonesian gado-gado, while the rojak in Malaysia and Singapore
demonstrate Indian influences with orange-colored peanut sauce as a dip for
fried dough and potatoes.
Rojak stall in
Singapore hawker center.
In Indonesia, rujak is a
traditional fare, sold in traditional marketplaces, warungs or travelling
gerobak pushcart by locals; especially Javanese, Sundanese and Balinese people.
In Malaysia, rojak is associated with Mamak stall, which is a Muslim Malaysian
Indian foodstall, where Mamak rojak is one of its popular fares. In Singapore,
rojak is typically sold by Chinese hawkers. Today, they are sold in most hawker
centre in the city.
Source
:
https://en.wikipedia.org/wiki/Rojak
https://www.google.co.id/search?q=rujak&safe=active&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjij_nb6ezXAhUEjpQKHa0pCAQQ_AUICigB#imgrc=8XSxYYthMhv4bM:
NASI UDUK
Nasi uduk is an
Indonesian Betawi style steamed rice cooked in coconut milk dish originally
from Jakarta, which can be widely found across the country.
Preparation
Nasi uduk is made by
cooking rice soaked in coconut milk instead of water, along with clove, cassia
bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown
into the rice while steaming to give it more fragrance. The coconut milk and
spices imparts an oily, rich taste to the cooked rice. Bawang goreng (fried
shallots) is sprinkled on top of the rice prior to serving. Various other
dishes are usually served as side dishes. Pre-packed nasi uduk are commonly
wrapped in a cone-shaped banana leaf.
Popularity and Variant
Nasi uduk is a
popular dish for the busy commuters in Jakarta, mainly because it is affordable
(one serving costs on average Rp10000,- or about US$ 0.77). It can be found throughout
the day, some roadside stalls open exclusively in the morning, noon, or night,
depending on the demographics of the surrounding areas. Stalls located near
residential area, marketplaces, train stations and schools usually open at
morning to the noon, while the ones near offices and street-side usually opens
at afternoon to midnight.
Each
neighbourhood in Jakarta has its own variant of the dish, the most notable
being Nasi uduk Slipi from West Jakarta. While Kebon Kacang area near Tanah
Abang in Central Jakarta is also renowned for its nasi uduk.
The dish is known
as berkat (literally: "blessing") in Suriname. There are similar
dishes in Riau and Riau islands (Sumatera), Malaysia, Brunei, Singapore and Southern
Thailand called nasi lemak. Another slightly different dish is nasi ulam.
Source
:
https://en.wikipedia.org/wiki/Nasi_uduk
https://en.wikipedia.org/wiki/Talk%3ANasi_uduk
https://www.google.co.id/search?q=nasi+uduk+wikipedia&safe=active&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj669f16-zXAhXCNJQKHRElB-0Q_AUICigB#imgrc=NtOi6YJq5yfwdM:
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