Rujak is a popular fruit and vegetable salad dish found in Indonesia, Malaysia, and Singapore, often served with a spicy, tangy dressing. There are various types of rujak, but here’s a basic step-by-step process for making traditional Indonesian fruit rujak:
Ingredients:
- Fruits (commonly used):
- Pineapple (sliced)
- Mango (unripe, sliced)
- Papaya (sliced)
- Cucumber (sliced)
- Jicama or yam bean (sliced)
- Starfruit (optional)
- Guava (optional)
- For the sauce (spicy peanut dressing):
- 2-3 tablespoons palm sugar (or brown sugar as a substitute)
- 2 tablespoons tamarind paste
- 1-2 bird’s eye chilies (adjust to taste)
- 2 tablespoons roasted peanuts
- ½ teaspoon shrimp paste (optional, can be substituted with salt or omitted)
- A pinch of salt
- A little water (to thin the sauce if necessary)
Instructions:
- Prepare the fruits:
- Peel and cut the fruits into bite-sized pieces. You can adjust the variety of fruits to your preference.
- Prepare the dressing:
- In a mortar and pestle (or blender), grind the chilies, palm sugar, and salt together.
- Add roasted peanuts and shrimp paste (if using) to the mixture and grind until combined.
- Add tamarind paste and a little water if needed to thin the sauce. Mix until you get a smooth consistency. The dressing should be a balance of sweet, sour, salty, and spicy flavors.
- Mix the salad:
- Place the fruit slices in a large bowl.
- Drizzle the spicy peanut sauce over the fruits and toss to coat evenly.
- Serve:
- You can serve the rujak immediately or let it sit for a few minutes to allow the flavors to develop.
- Some prefer adding a garnish of extra peanuts or toasted sesame seeds on top.
Enjoy your rujak!
