LOCAL FOOD 2

Siomay

                      Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.

Origin and varieties

                       Siomay is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay is usually not served with peanut sauce, but with sweet-sour and spicy chili sauce instead, or with no sauce at all which resembles authentic Chinese shumai. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called Batagor, also originated from Bandung. It is an abbreviation that stands for Bakso Tahu Goreng. Batagor is very similar to siomay, except that it is fried instead of steamed. Siomay is one of the favourite school meal for Indonesian students.

Source : http://www.dapurkobe.co.id/siomay-spesial

https://en.wikipedia.org/wiki/Siomay

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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: