| - About Chinese Rojak-  |
| Chinese Rojak |
Rojak is a traditional fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term “Rojak” is Malay for mixture. This is a dish with a mixture of Malay, Chinese
and Indian elements.
Dish Origin: Rojak originated from Indonesia .
Pineapple: The pineapple is native to southern Brazil and Paraguay .
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| Map of Paraguay |
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| Map of Southern Brazil |
Yam bean: Yam’s roots seem to have been stably enthrust in the tropical regions of Western Hemisphere.
Cucumbers: The cucumbers that were used originated in India.
Roasted peanuts: The peanut, while grown in tropical and subtropical regions throughout the world, is native to the Western Hemisphere. It originated in South America.
Bean Sprouts: Common opinions think the origin of bean sprouts is South East Asia, however some scientists have discovered the origin of mung bean to be China.
Dough Fritters: Dough Fritters are made with yeast. The first records of Yeast are in ancient Egypt.
Chillies : Chillies were believed to have originated in Mexico.
Sugar: Sugar came from sugar cane and sugar cane originated in New Guinea where it has been known since about 6000 BC.
Shrimp Paste: Shrimp Paste was consumed by all the countries to the east of Bengal, including the southern part of China and the islands of the Eastern Archipelago
Lime: The Mexican lime is native to the Indo-Malayan region.
The shop that we went to got their ingredients from a specified source.
Chinese Rojak is a hybrid dish because they have ingredients coming from different places to form this dish, especially, from China and India.Review
At the HDB hub, the Rojak stall was packed with people. The area was air-
conditioned and comfortable. There were many other food stalls, but half the
customers were queuing up for the Rojak. Why ,you might ask ? Well, the
ingredients in the Rojak were fresh. The pineapple was sweet and juicy.
The sauce was the ice breaker. It was sweet, a little thick and had small
chopped pieces of peanut in it. This combination made it taste spell-binding.
Overall, all of us enjoyed this scrumptious dish and we
recommend it to all Singaporeans and food lovers!
Credits to:
6. Readers’ digest May 2011
7. National Geographic June 2011
8. Readers’ Digest December 2010
9. Readers’ digest July 2010
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