Things to know about Rujak Buah Recipe
Rujak Buah is the Indonesian version of fruit salad, with a twist. While you may commonly associate fruit salad with something sweet, tart, and rich, this dish brings a whole new taste layer to the “salad” genre. The sauce used in this dish is a mixture of two main ingredients, brown sugar, and chili pepper. Yes, you heard it right, chili pepper is the main ingredient of the salad’s dressing. This combination of heat and sweetness unfolds a whole new layer of flavor that is complemented well by the taste and textures of multiple kinds of fruits used in this dish. This dish originated from the Javanese region of Indonesia. The name, Rujak, was derived from an ancient Javanese language called rurujak (deciphered from a stone tablet) from the 10th century. In the past, it is seen as the food of the higher class, as it is very similar in appearance to that of their European counterparts. During the 2018 celebration of Indonesian Independence in Beijing, the Indonesian embassy served Rujak to the invitee and the vice minister of foreign affairs from the People’s Republic of China.
Crunchy and Refreshing Indonesian Traditional Fruit Salad with Sweet and Spicy Sauce. Authentic Recipe of Rujak Buah.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 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 (3.53 oz) Fried Peanut
- 200 grams (7.05 oz) 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
- Prepare the fruits by peeling off the skin of the fruit after washing it under running water.
- Equally cut the fruits into bite-sized pieces, and set them aside for later.
- Into a food processor, add all the ingredients used in making the sauce.
- Serve the dish on a plate or a bowl, you can choose to pour the sauce over it or serve separately.
- The dish is done.
There are a lot of variations of the classic Rujak, like Rujak Cingur, Rujak Bulung, etc. Each kind tries to represent the region they were made.
You can change the fermented shrimp paste into “Petis”, a type of condiments formed by the fermentation process of fish and/or shrimp.
This Rujak is best served with some refreshing drink, like sparkling ice tea.
— Specific Atributes of This Recipe:
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