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Rojak is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.
There is a diverse variety of preparations, especially in Indonesian cuisine, and rujak is widely available throughout Indonesia. While the most common variant is primarily composed of fruits and vegetables, its sweet and tangy dressing is often made with prawn paste. Some recipes may contain seafood or meat components, especially in Malaysia and Singapore where a notable variant shows influence from Indian Muslim cuisine.
Rujak Buah (fruit rujak)
In Indonesia, Rujak buah is also known as rujak manis (sweet rujak). The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, unripe mangoes, bengkoang (jicama), cucumber, kedondong and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing (starfruit) and jeruk Bali (pomelo) are added. The sweet and spicy-hot bumbu rujak dressing is made of water, gula jawa (palm sugar), asem jawa (tamarind), crushed peanuts, terasi (prawn paste), salt, bird's eye chilli and red chilli. All of the fruits are cut to bite-size pieces, and put in the dish.
The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (a simple mixture of salt and ground red chilli) is put on side as the alternative for those who prefer a salty taste for their rujak. The Javanese people call this kind of rujak as lotis.
Rujak Cuka
Rujak cuka literally means "vinegar rujak". It is a speciality of Sundanese cuisine of West Java, noted for its sour freshness. It is made of shredded fruits such as pineapple and unripe mango, and vegetables such as jícama, cabbage, bean sprouts and cucumber. It is quite similar to asinan due to its sour and spicy dressing, since both dishes contain vinegar, palm sugar and chilli.
Rujak Tumbuk (Rujak Bēbēk)
This is another variant of Indonesian fruit rujak which comes from West Java. The ingredients are almost the same as typical Indonesian fruit rujak, with the exception that all the ingredients are being ground or mashed together (tumbuk or bēbēk in Indonesian) in a wooden mortar. The fruits being ground are young/green pisang batu (a species of plantain), raw red yam, jicama, Java apple, kedondong and young unripe mango. The dressing is not poured on the fruit, but mashed together with all the ingredients. The dressing contains terasi prawn paste, palm sugar, salt and birds-eye chilli. Traditionally, rujak tumbuk is served in individual smaller portions on banana leaf plates called pincuk. However today, it is also commonly served in plastic cups.
Rujak Serut
This literally means "shredded rujak", and is another variant of Indonesian fruit rujak. As with rujak tumbuk, the ingredients are similar to Indonesian fruit rujak, with the exceptions that the fruits are not cut into bite-sized pieces, but shredded into a roughly grated consistency.
Rujak u' Groeh
A delicacy from Aceh province, this rujak consists of very young and tender coconut meat, young (green) papaya, bird's eye chilli, sugar, palm sugar, ice, salt and a dash of lime. This rujak is best eaten cold.
Rujak Pengantin
"Pengantin" means "bride-and-groom pair" in Indonesian. This rujak is reminiscent of Indonesia's colonial cuisine. It contains slices of boiled eggs, potatoes, fried tofu, pineapple, carrot, bean sprouts, pickles, chilli, lettuce, cabbage, cucumber, emping crackers, roasted peanuts, peanut sauce and little vinegar. In some variants, the peanut sauce is mixed with mayonnaise. It is somewhat like Central Javanese gado-gado.
Rujak Kuah Pindang
Rujak kuah pindang, uses thin sweet and spicy sauce made of pindang fish brine broth, Bali.
Rujak is a popular street food in Bali. A Balinese variation of the Indonesian fruit rujak, but instead of the normal rujak dressing, the fruits are soaked in a spiced fish broth. The broth consists of terasi (fermented prawn paste), salt, bird's eye chilli, red chilli and pindang fish broth.
Rujak Terasi
Terasi means shrimp paste. This rujak is from Lombok. It is slices of fruits like mango, kedondong (june plum), pineapple, papaya with sambal using roasted shrimp paste.[22]
Rujak Cingur
Rujak Cingur, made from buffalo mouth is a speciality of Surabaya.
Cingur (pronounced "ching-ur") literally means "mouth" in Javanese. This variant of rujak originates from Surabaya. This speciality rujak from East Java has a "meaty" taste. It contains slices of cooked buffalo or cow lips, bangkuang, unripe mango, pineapple, cucumber, kangkung, lontong (rice cake), tofu and tempe, all served in a black sauce made from petis (black fermented prawn paste, related to terasi) and crushed peanuts. It is topped with a sprinkle of fried shallots and kerupuk (Indonesian prawn crackers).
Rujak Juhi
Rujak Juhi, with krupuk.
Juhi means salted cuttlefish in Indonesian; this rujak contains fried tau kwa tofu, fried boiled potatoes, fried shredded salted cuttlefish, cucumber, noodles, lettuce, cabbages, peanut sauce, vinegar, chilli and fried garlic. This dish was originated from the Chinese community in Batavia (now Jakarta) and now has become a Betawi dish closely related with Asinan Betawi.[24]
Rujak Shanghai
Rujak Shanghai served in Glodok Chinatown area, Jakarta.
Named after "Bioscoop Shanghay" (a cinema named after Shanghai, China's most populated city) In Batavia Kota area, this dish was created by Indonesia's Chinese community. This variant of rujak can be found in Indonesian Chinatowns in cities such as Glodok in Jakarta. Rujak Shanghai contains seafood, like Rujak Juhi. Boiled sliced gurita (octopus) and edible jellyfish are served with kangkung, and served with thick red sweet and sour sauce, mixed with pineapple juice, and toasted crushed peanuts. Usually chilli sauce and pickled bengkoang are served as condiments.
