Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 ripe mango, peeled and cut into small cubes
- 1/2 cup of dried cuttlefish (juhi), soaked in water for 10 minutes and drained
- 1/2 cup of roasted peanuts, roughly chopped
- 1/2 cup of palm sugar, grated
- 1/4 cup of tamarind paste
- 2 red chilies, seeded and chopped
- 1 teaspoon of salt
- 1/2 teaspoon of shrimp paste
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- 1/4 cup of water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the chilies, salt, shrimp paste, coriander, cumin, and turmeric until smooth.
2. In a small saucepan, combine the palm sugar, tamarind paste, and water. Heat over medium heat, stirring constantly, until the sugar has dissolved.
3. In a large bowl, combine the tofu, mango, juhi, and peanuts.
4. Pour the tamarind mixture over the tofu mixture and toss to coat.
5. Add the spice paste to the bowl and toss again until everything is well combined.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 325
- Fat: 14g
- Carbohydrates: 40g
- Protein: 14g
- Fiber: 4g
- Sugar: 28g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken breast.
- Dried cuttlefish can be substituted with dried shrimp or dried squid.
- Palm sugar can be substituted with brown sugar or honey.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chilies can be substituted with any other chili pepper.
Variations:
- Add sliced cucumber or jicama for extra crunch.
- Use green mango instead of ripe mango for a more tangy flavor.
- Add sliced shallots for extra flavor.
Tips and tricks:
- Soak the juhi in water before using to soften it.
- Grind the spice paste until smooth to ensure even distribution of flavors.
- Adjust the amount of chilies according to your preference for spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Rujak Juhi is best served fresh, but if you need to reheat it, do so in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve Rujak Juhi in a large bowl or on individual plates.
- Garnish with fresh herbs, such as cilantro or mint.
Garnishes:
- Chopped fresh herbs, such as cilantro or mint.
Pairings:
- Rujak Juhi pairs well with steamed rice or rice noodles.
Suggested side dishes:
- Grilled chicken skewers or satay.
- Stir-fried vegetables.
Troubleshooting advice:
- If the dish is too spicy, add more palm sugar or tamarind paste to balance out the flavors.
- If the dish is too sweet, add more chili or salt to balance out the flavors.
Food safety advice:
- Make sure to soak the juhi in water before using to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Rujak Juhi is a traditional Indonesian dish that originated in Java. It is a sweet and spicy salad that combines fresh fruit, vegetables, and seafood.
Flavor profiles:
- Sweet, sour, spicy, and savory.
Serving suggestions:
- Serve Rujak Juhi as a refreshing appetizer or as a light lunch or dinner.
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Region: Indonesian