Rujak (or rujak buah in various other cities of the country) is a salad that is portioned with spicy peanut sauce. Use anything mishmash of vegetables and fruit you want. Rujak is accessible from street vendors throughout Indonesia.
Precious fruit rujak is gone this celebration, and eventually offered to the mother-to-be and her attendees, mostly her female close friends. It is commonly recognized that pregnant women love the sweet, sour and spicy flavors of rojak. There are numerous variations of rujak in Indonesia.
The recipe of rujak for this ceremonial resembles traditional Indonesian fruit rujak, with the different that the fruits are roughly shredded rather than very finely sliced.
Gula Jawa is dark brown sugar created from extract of the flower of the coconut palm. Gula aren is identical, yet originates from the sugar-palm. It is offered in hard desserts; the quantity required is removed and smashed, or scuffed off. A typical name for both kinds is gula merah, 'red sugar', and identical palm sugar is found in other places. You can choose dark, soft, brownish sugar or Demarara sugar, and either of these is rather acceptable.
The classic Indonesian fruit rujak contains pieces of various exotic fruits like jambu air (water apple), pineapple, raw mangos, bengkoang (jicama), cucumber, kedondong, and rough pink ubi jalar (sweet potato). The spicy-hot and sweet bumbu rujak dressing is made from water, gula jawa (palm sugar), asem jawa (tamarind), ground sautéed peanuts, terasi (shrimp paste), salt, bird's eye chili, as well as red chili pepper. An extra of sambal garam powder (easy combination of salt and ground red chilly) is set on side as the choice for those who want a salty flavor for their rujak.
Ingredients:
Serves: 4
• 2 cucumbers, peeled and cut into half moons
• 1/2 pineapple, peeled and cut into chunks
• 1 large bangkwang, peeled and cut into slices
• 2 green mangoes, peeled and cut into slices
• 4 jambu air (water apple), cut into slices
Sauce ingredients:
• 100g gula Jawa (palm sugar)
• 10g tamarind pulp, soaked in 1/2 cup warm water and strained
• 2 long red chillies
• 2 bird chillies
• 1/2 teaspoon terasi (shrimp paste)
• 1/2 teaspoon salt
• Handful crushed roasted peanuts (optional)
Instructions:
1. Put together all the vegetables and fruit in a big bowl and set aside.
2. Using a mortar plus pestle, pound all the sauce components right into a soft sauce.
3. Pour over the vegetables and fruit.
4. Spread with peanuts and serve.
The recipe of rujak for this ceremonial resembles traditional Indonesian fruit rujak, with the different that the fruits are roughly shredded rather than very finely sliced.
Gula Jawa is dark brown sugar created from extract of the flower of the coconut palm. Gula aren is identical, yet originates from the sugar-palm. It is offered in hard desserts; the quantity required is removed and smashed, or scuffed off. A typical name for both kinds is gula merah, 'red sugar', and identical palm sugar is found in other places. You can choose dark, soft, brownish sugar or Demarara sugar, and either of these is rather acceptable.
The classic Indonesian fruit rujak contains pieces of various exotic fruits like jambu air (water apple), pineapple, raw mangos, bengkoang (jicama), cucumber, kedondong, and rough pink ubi jalar (sweet potato). The spicy-hot and sweet bumbu rujak dressing is made from water, gula jawa (palm sugar), asem jawa (tamarind), ground sautéed peanuts, terasi (shrimp paste), salt, bird's eye chili, as well as red chili pepper. An extra of sambal garam powder (easy combination of salt and ground red chilly) is set on side as the choice for those who want a salty flavor for their rujak.
Ingredients:
Serves: 4
• 2 cucumbers, peeled and cut into half moons
• 1/2 pineapple, peeled and cut into chunks
• 1 large bangkwang, peeled and cut into slices
• 2 green mangoes, peeled and cut into slices
• 4 jambu air (water apple), cut into slices
Sauce ingredients:
• 100g gula Jawa (palm sugar)
• 10g tamarind pulp, soaked in 1/2 cup warm water and strained
• 2 long red chillies
• 2 bird chillies
• 1/2 teaspoon terasi (shrimp paste)
• 1/2 teaspoon salt
• Handful crushed roasted peanuts (optional)
Instructions:
1. Put together all the vegetables and fruit in a big bowl and set aside.
2. Using a mortar plus pestle, pound all the sauce components right into a soft sauce.
3. Pour over the vegetables and fruit.
4. Spread with peanuts and serve.
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