Simpang Rujak/Rojak

Simpang Rujak is another culinary tour in Batam. Why is this place called as Simpang Rujak? This is simply because you will find dozens of rojak sellers here. Located on the main street that connects Baloi and Batu Ampar precisely in Bukit Seraya near Pelita, don’t get surprised if this place is jammed in afternoon time because many rujak lovers park their vehicles on the roadside. Simpang Rujak has been around since 1993 and now has become a culinary destination in Batam.

There are a wide variety of fruit used as rujak ingredients such as mango, pineapple, yam, guava, apple, amra and etc. Only IDR 6000 (less than a dollar) you can enjoy a delicious rujak with a variety of flavors of spicy, sweet and sour. While enjoying the rujak you can order drinks like fresh coconut, mixed ice, ice dawet or soft drink.

Simpang Rujak is perfect for a culinary tour while enjoying the beauty of Batam. As from the height of this hill you can enjoy the expanse of the city of Nagoya, Pelita and Jodoh with high buildings and business centers that exist under the hill. From the top of this hill you can also enjoy the city with sea background filled with big and small vessels scattered at sea.


Rojak (Malaysian and Singaporean spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. The term “Rojak” is Malay for mixture.

Cultural significance

In Malaysia and Singapore, the term “rojak” is also used as a colloquial expression for an eclectic mix, in particular as a word describing the multi-ethnic character of Malaysian and Singaporean society.

In Indonesia, among the Javanese, rujak is an essential part of the traditional prenatal ceremony called Tujuh bulanan (literally: seventh month). Special fruit rujak is made for this occasion, and later served to the mother-to-be and her guests, primarily her female friends. It is widely known that the sweet, spicy and sour tastes of rojak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and that jeruk bali (pomelo/pink grapefruit) is an essential ingredient. It is believed that if the rujak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.

Mangarabar, or rujak making, is a special event for the inhabitants of the Batak Mandailing region in Tapanuli, Indonesia after the harvest. Normally the whole village will be involved in making and consuming the rujak


Indonesian Fruit Rujak

 Fruit rujak, seasonal fruits at street vendor in West Java.
 The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangos,bengkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang varia
nts 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), ground sauteed peanuts, terasi (shrimp paste), salt, bird’s eye chili, and red chili pepper. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition ofsambal garam powder (simple mixture of salt and ground red chilli) is put on side as the alternative for those who love a salty taste for their rujak. The Javanese people call this kind of rujak as lotis.



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