Rujak, Spicy Food From Indonesia

Rujak, an Indone­sian Spicy Salad comprises of assorted slices fruits and ingre­di­ents, such as Jambu air (water apple), pineap­ple, raw man­goes, Jji­cama, cucum­ber, kedon­dong and sweet potato. Occasionally it also added up with belimb­ing and green apple in equal 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 up 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 out with the spicy sauce. And, I commonly savor rujak in the noon.

You may also encountered Rujak in Sin­ga­pore and Malaysia (with dif­fer­ent taste and style Of Course). The full term “Rujak” itself was com­ing from Malaysia mean­ing “Mixture”.

The all over recipes is, as fol­low. Enjoy!!
Rujak

Rujak
Components:
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.

Read More...