Ingredients with Measurements:
- 1 small cucumber, peeled and sliced
- 1 small green mango, peeled and sliced
- 1 small jicama, peeled and sliced
- 1 small pineapple, peeled and sliced
- 1 small papaya, peeled and sliced
- 1 small firm tofu, sliced into small cubes
- 1 small dried cuttlefish (juhi), soaked in water until soft and sliced
- 2 stalks lemongrass, bruised and finely chopped
- 3 red chilies, finely chopped
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar
- 1 teaspoon salt
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fried shallots
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the lemongrass and chilies until fine.
2. In a large mixing bowl, combine the sliced cucumber, green mango, jicama, pineapple, and papaya.
3. Add the ground lemongrass and chilies to the mixing bowl and mix well.
4. In a small bowl, mix together the tamarind paste, palm sugar, and salt until well combined.
5. Pour the tamarind mixture over the fruit mixture and mix well.
6. Add the sliced tofu and sliced dried cuttlefish to the mixing bowl and mix well.
7. Transfer the rujak to a serving dish and sprinkle with chopped peanuts and fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: None
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat per serving: 5g
Carbohydrates per serving: 22g
Protein per serving: 7g
Substitutions for ingredients:
- Instead of dried cuttlefish, you can use dried shrimp or skip it altogether.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of roasted peanuts, you can use cashews or almonds.
Variations:
- Add sliced cherry tomatoes for a tangy twist.
- Use a different type of dried seafood, such as dried shrimp or squid.
- Add sliced red onion for a bit of crunch.
Tips and tricks:
- Make sure to soak the dried cuttlefish in water until soft before slicing.
- Adjust the amount of chilies to your desired level of spiciness.
- Serve the rujak chilled for a refreshing snack.
Storage instructions:
Store any leftover rujak in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the rujak in a large bowl or on a platter with the chopped peanuts and fried shallots sprinkled on top.
Garnishes:
Chopped cilantro or mint leaves make a great garnish for this dish.
Pairings:
Serve the rujak with a cold glass of iced tea or a refreshing coconut water.
Suggested side dishes:
This dish can be served as a snack or appetizer on its own, but it also pairs well with grilled meats or seafood.
Troubleshooting advice:
If the rujak is too sour, add a bit more palm sugar. If it's too sweet, add a bit more tamarind paste.
Food safety advice:
Make sure to wash all fruits and vegetables thoroughly before slicing and using in the recipe.
Food history:
Rujak is a traditional Indonesian fruit salad that is typically served as a snack or appetizer. It is often made with a spicy and tangy dressing that includes tamarind, palm sugar, and chili.
Flavor profiles:
This dish is sweet, sour, spicy, and savory all at once, with a refreshing crunch from the sliced fruits and vegetables.
Serving suggestions:
Serve the rujak in small bowls or on skewers for a fun and festive presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian