Rojak bandung

Rojak Bandung
Course Main course
Place of origin Singapore
Region or state Nationwide in Singapore
Serving temperature Room temperature
Main ingredients Kangkong (Water spinach), cucumber, cuttlefish and black shrimp paste sauce

Rojak Bandung is a variant of Singaporean rojak dish. Typically, it consists of boiled ‘’kangkong’’(Water spinach), cucumber, cuttlefish, and dressed with a black shrimp paste sauce with added garlic and chilli paste.[1] This rojak served similar to Chinese mixed fruits and fried fritters rojak.[2] ’’Rojak bandung’’ and Bandung city are not inter-related with each other at all. The word 'bandung' in its name is due to literal definition which means "mixed" or "pairs" in Malay language.

References

  1. ↑ Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes By Temasek Polytechnic. Retrieved 2016-01-22.
  2. ↑ "Power Rojak Bandung".

See also


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