1. Rujak Buah - Fruit Salad with Spicy Palm Sugar Sauce
Let's make Indonesian rujak buah/fruit salad and serve it with the iconic spicy palm sugar sauce. This colorful salad is gluten-free and can feed a crowd.
|200 gram palm sugar (Indonesian: gula Jawa), chopped/shaved if using the block version|
|15 gram tamarind flesh + 5 tablespoon drinking water, strained|
|6 (or more) Thai chilies, seeded|
|1/4 teaspoon shrimp paste (Indonesian: terasi, Malaysian/Singaporean: belacan), toasted until pale, fragrant, and crumbly|
|1/4 teaspoon salt|
|green mango (Indonesian: mangga muda)|
|green papaya (Indonesian: pepaya muda)|
|pineapple (Indonesian: nenas)|
|water apple (Indonesian: jambu air)|
|guava (Indonesian: jambu merah)|
|cucumber (Indonesian: timun)|
|jicama (Indonesian: bengkoang)|
|starfruit (Indonesian: belimbing)|
|ambarella (Indonesian: kedondong)|
|pomelo (Indonesian: jeruk Bali)|
|crushed/ground roasted peanuts|
|toasted sesame seeds|
|a mixture of salt and chili powder|
|1. Prepare rujak dressing/sauce. In a food processor/blender, process all rujak sauce ingredients into a thick gooey liquid. Transfer to a dipping bowl.|
|2. Prepare fresh fruits. Wash and cut some of the suggested typical fruits and vegetables, make sure everything is bite-size pieces, arrange in individual serving/salad bowls.|
|3. Serving rujak buah. Serve both the cut fruits and rujak sauce together. Pour a little bit of the spicy rujak sauce and mix with the fruits. If you wish, add the additional toppings too.|
2. Rujak Recipe (Indonesian Fruit Salad)
This rujak recipe is highly flavorful fruit salad from Indonesia with a slightly spicy twist. It's perfect as a side dish, party platter or dessert! Super tasty.
|½ pineapple fruit (peeled, cored and sliced)|
|1 unripe mango (peeled and sliced)|
|1 small cucumber (peeled, deseeded and sliced)|
|1 green apple (sliced)|
|½ small papaya (peeled, deseeded and sliced)|
|½ cup palm sugar (or use brown sugar)|
|1 cup water (divided)|
|¼ cup tamarind juice (or use lime juice)|
|1 teaspoon belacan (dried shrimp paste, dry roasted – See NOTES for substitutes.)|
|3-6 bird’s eye peppers (or more, as desired)|
|Salt to taste|
|1. Add all of the fruit to a large bowl.|
|2. Sambal Rujak (Rujak Sauce)|
|3. For the Sambal Rujak (Rujak Sauce), add the sugar and ½ cup water to a saucepan. Bring to a boil, the reduce the heat and simmer for 10 minutes to make a simple syrup.|
|4. Stir in the remaining ingredients (water, tamarind juice, roasted belacan, whole peppers, salt).|
|5. Bring to a boil, then reduce heat and simmer 5 more minutes. Remove from heat and cool.|
|6. Strain, the pour over the fruit. Toss the fruit to cover it in the Rujak sauce.|
3. Rujak Buah
Rujak Buah is a traditional Javanese fruit salad, commonly found in Indonesia, Malaysia and Singapore. A medley of fruits is served with a spicy sambal rujak sauce to make a light and refreshing dish that can be enjoyed before, after or in between meals.
|Sambal Rujak : 20 gr Garlic 100 gr Peanuts 20 gr Cayenne Pepper 10 gr Dried Shrimp (saute without oil) 250 gr brown sugar 10 gr salt 30 gr Tamarind (dissolved in 2 tablespoons warm water) Fruits : 200 gr Mango (Half Ripe) 200 gr Papaya (Half Ripe) 200 gr Guava 200 gr Pineapple (Half cooked) 200 gr Jicama|
|1. Sambal Rujak Making. Prepare a mortar, grind the garlic, salt and cayenne pepper until smooth. Then add the dried shrimps, peanuts, grind again until smooth. Add brown sugar and grind again until the sugar is smooth and well blended with other ingredients. Add tamarind water and stir until blended, then set aside.|
|2. Cut fruit. Cut all the fruit according to your preference.|
4. Crunchy and Refreshing Indonesian Traditional Fruit Salad with Sweet and Spicy Sauce. Authentic Recipe of Rujak Buah.
|¼ pc Pineapple (Large)|
|2 pcs Jicama (Medium)|
|8 pcs Water Apple (Medium)|
|1 pc Cucumber|
|½ pc Young Papaya (Medium)|
|1 pcs Young Mango - Unripe Mango (Large)|
|1 pc Kedondong|
|100 grams Fried Peanut|
|200 grams Brown Sugar|
|10 pcs Red Chili Pepper|
|3 cloves Garlic (Fried)|
|½ tbsp Roasted Shrimp Paste|
|1½ tbsp Tamarind Juice|
|Salt (To taste)|
|Water (As needed)|
|1. Prepare the fruits by peeling off the skin of the fruit after washing it under running water.|
|2. Equally cut the fruits into bite-sized pieces, and set them aside for later.|
|3. Into a food processor, add all the ingredients used in making the sauce.|
|4. Serve the dish on a plate or a bowl, you can choose to pour the sauce over it or serve separately.|
|5. The dish is done.|
5. Sambal Rujak: Sambal with Mixed Fruit Salad
Sambal rujak is a mixed fruit salad eaten with a sweet and spicy sauce, made using chilies, palm sugar and shrimp paste. Enjoyed as a fruity snack throughout Indonesia, with variations in Malay and Southern Chinese cuisine.
|100 gr palm sugar, shaved|
|1 to 4 bird eye’s chillies (adjust the amount of chillies according to your preference)|
|1 tsp tamarind pulp (can be substituted with a piece of sour fruit such as unripe mango or Granny Smith apple)|
|0.5 tsp roasted shrimp paste (optional)|
|Salt to taste|
|2 tbsp water|
|1. Put the chilli, salt and shrimp paste in a mortar, and then pound all the ingredients until smooth.|
|2. Add the tamarind, and mix well. Then add the shaved palm sugar. If the mixture is too dry, add 2 tbsp water.|
|3. Continue pounding until you get a smooth, brown paste. It shouldn’t be too liquidy, so you can scoop the sambal with a piece of fruit.|
6. Rujak Recipe
Rujak is a fresh fruit and veggie salad dressed in a sweet and spicy shrimp and tamarind sauce. Cooked veggies can also be added. This simple salad with a cooked dressing is garnished with roasted and crushed peanuts.
|1 strawberry papaya|
|4 dried shrimp|
|3 dried red chili|
|½ tsp galangal|
|4 tbsp tamarind pulp|
|5 tbsp peanut (crushed)|
|⅙ tsp salt|
|¼ cup coconut palm sugar|
|1 tbsp dark brown sugar|
|1 tsp peanut oil|
|1. How to make the dressing:|
|2. Grind the dried red chili, dried shrimp and galangal that was soaked in 2 tablespoons of water to a fine paste. Heat a pan with the oil and sauté the spice paste for 2 minutes.|
|3. Add the tamarind pulp and the other ingredients and turn off the heat.|
|4. Mix well and pour into a bowl.|
|5. How to assemble the Rujak:|
|6. Peel and slice the fruits and vegetables and arrange them on a platter. Drizzle the tamarind dressing on top and garnish with crushed peanuts.|
7. Rujak Buah (Roedjak) Fruit and vegetables with a spiced dip
Rujak Buah (Roedjak) Fruit and vegetables with a spiced dip from Ida Rohimawati can be prepared in 5 minutes. You make this dish with Coconut blossom sugar from Amanprana. This recipe from the Indonesian kitchen is delicious as Side dish, Lunch, Desserts, Snack & Salad. It also fits perfectly in a Vegetarian & Gluten free diet.
|10 parts of a green Granny Smith apple|
|4 parts of mango|
|2 slices of pinneaple (in cubes)|
|500 g of Amanprana Gula Java Coconut blossom sugar Brut|
|2 pcs of hot chilli or sambal oelek|
|2 or 3 teasp of tamarinde|
|A pinch of salt|
|50 g of roasted peanuts|
|1. crush the roasted peanuts together with the chilis, tamarinde and gula java coconut blossom sugar into a paste. Added a pinch of salt and if necessary some water.|
|2. Cut the fruits into pieces|
|3. Put the fruits in a plate and pour the rujak seasoning over the fresh fruits and vegetable. To be served cool.|
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