Rujak, an Indonesian Spicy Salad consists of assorted slices fruits and ingredients, such as Jambu air (water apple), pineapple, raw mangoes, Jjicama, cucumber, kedondong and sweet potato. Sometimes it also added with belimbing and green apple in same Indonesian regions.
The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *thinking*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the spicy sauce. And, I usually enjoy rujak in mid day.
You may also found Rujak in Singapore and Malaysia (with different taste and style Of Course).
The complete recipes is, as follow. Enjoy!!
Ingredients:
1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers peeled and cut in half lengthwise with seeds removed
1 raw mango
1 orange, peeled and divided into sections
½ tsp. crushed red pepper
¼ tsp. shrimp paste
3 tbsp. brown sugar
½ tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp. warm water
1 14-oz. can diced pineapple, Drained
Direction:
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.
The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *thinking*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the spicy sauce. And, I usually enjoy rujak in mid day.
You may also found Rujak in Singapore and Malaysia (with different taste and style Of Course).
The complete recipes is, as follow. Enjoy!!
Rujak
1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers peeled and cut in half lengthwise with seeds removed
1 raw mango
1 orange, peeled and divided into sections
½ tsp. crushed red pepper
¼ tsp. shrimp paste
3 tbsp. brown sugar
½ tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp. warm water
1 14-oz. can diced pineapple, Drained
Direction:
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.
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