Ingredients with Measurements:
- 1 small cucumber, peeled and sliced
- 1 small green apple, sliced
- 1 small jicama, peeled and sliced
- 1 small pineapple, peeled and sliced
- 1 small papaya, peeled and sliced
- 1 small mango, peeled and sliced
- 1 small red onion, sliced
- 1/2 cup roasted peanuts, crushed
- 1/2 cup palm sugar, grated
- 1/4 cup tamarind paste
- 1/4 cup water
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup shrimp paste
- 1/4 cup dried shrimp
- 1/4 cup dried cuttlefish (juhi), sliced
- 2 red chili peppers, sliced
- Salt to taste
Special equipment needed:
- Mortar and pestle
- Large mixing bowl
Step-by-step instructions:
1. In a mortar and pestle, pound the roasted peanuts until coarsely crushed. Set aside.
2. In the same mortar and pestle, pound the palm sugar until it becomes a fine powder. Set aside.
3. In a large mixing bowl, mix the tamarind paste, water, fish sauce, lime juice, shrimp paste, and dried shrimp until well combined.
4. Add the sliced red onion and chili peppers to the mixture and stir well.
5. Add the sliced cucumber, green apple, jicama, pineapple, papaya, mango, and dried cuttlefish to the mixture and toss well to coat.
6. Add the crushed peanuts and powdered palm sugar to the mixture and toss well to combine.
7. Season with salt to taste.
8. Serve immediately with extra crushed peanuts and sliced chili peppers on top.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Fiber: 6g
Sugar: 25g
Sodium: 800mg
Substitutions for ingredients:
- Instead of dried cuttlefish, you can use dried squid or shrimp.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of fish sauce, you can use soy sauce or Worcestershire sauce.
Variations:
- You can add sliced tomatoes or cucumber to the mixture for a refreshing twist.
- You can add sliced boiled eggs or tofu for a vegetarian option.
- You can add sliced grilled chicken or beef for a protein-packed version.
Tips and tricks:
- Make sure to slice all the fruits and vegetables evenly for a consistent texture.
- Adjust the amount of chili peppers according to your preference for spiciness.
- You can make the peanut sauce ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Store any leftover Rujak Juhi with Peanut Sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and does not require reheating.
Presentation ideas:
Serve the Rujak Juhi with Peanut Sauce in a large bowl or on a platter with extra crushed peanuts and sliced chili peppers on top for garnish.
Garnishes:
Extra crushed peanuts and sliced chili peppers.
Pairings:
This dish pairs well with grilled meats or seafood.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
If the peanut sauce is too thick, add a little bit of water to thin it out. If it is too thin, add more crushed peanuts.
Food safety advice:
Make sure to wash all fruits and vegetables thoroughly before slicing and using.
Food history:
Rujak Juhi with Peanut Sauce is a traditional Indonesian fruit salad that originated in Java. It is a popular street food that is often sold by vendors in the evening.
Flavor profiles:
This dish is sweet, sour, salty, and spicy all at once, with a crunchy texture from the fruits and vegetables and a nutty flavor from the peanut sauce.
Serving suggestions:
Serve this dish as an appetizer or as a light meal on its own.
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Region: Indonesian