Indian rojak
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Malay:
rojak
Detailed etymology
definitions
noun
- a variety of rojak invented in the 1950s in local Indian-Muslim (mamak) cuisine, consisting of bite-sized pieces of potato, fried dough fritters, hard-boiled eggs, fried tofu etc., which are often dyed a bright red. It is served with a sweet, tangy dipping sauce made of chilli, peanuts, and other ingredients. Customers usually choose the items they want from a selection in front of the stall, similarly to yong tau foo. It is also known as pasembur in Malaysia.