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    How do you cook rojak in Malaysia?Rojak or rojak mamak in Malaysia and Singapore and rujak in Indonesia, is a traditional salad made with fruits, vegetables, tofu and cuttlefish. Boil the cuttlefish over medium-high heat for 3 minutes from the time of boiling, drain and set aside. In a pan, lightly roast the shrimp paste (belacan), stirring it regularly for 2 minutes.
    Is rojak a Malaysian food?In Malaysia for example, but also in Singapore, the Indian community of Mamaks has revisited this specialty, as with the mee goreng, renamed mee goreng Mamak. Here, rojak Mamak, also called pasembur, is made with shrimp fritters and hard-boiled eggs and is seasoned with a peanut sauce. In Penang state, Malaysians make rojak penang.
    Is rujak similar to Rojak?However, the rujak in Indonesia may bear similarities with the rojak that we Malaysians know and love, but the crazy amounts of variety that the dish has throughout the Far East have considerable differences from each other.
  5. Rojak Buah: A Colourful Medley of Flavours and Heritage

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