Ingredients with Measurements:
- 1 small pineapple, peeled and cut into small chunks
- 200g cooked shrimp, peeled and deveined
- 100g dried cuttlefish (juhi), soaked in water until soft and cut into small pieces
- 1 cucumber, peeled and cut into small chunks
- 2 red chilies, sliced
- 2 cloves garlic, minced
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 tsp shrimp paste
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together tamarind paste, palm sugar, salt, and shrimp paste until well combined.
2. Heat a wok or large skillet over medium-high heat. Add the minced garlic and sliced chilies and stir-fry for 1 minute until fragrant.
3. Add the soaked cuttlefish and stir-fry for 2-3 minutes until cooked through.
4. Add the tamarind mixture and stir-fry for another 1-2 minutes until well combined.
5. Add the pineapple and cucumber and stir-fry for 2-3 minutes until slightly softened.
6. Add the cooked shrimp and stir-fry for another 1-2 minutes until heated through.
7. Add 1 cup of water and bring the mixture to a boil. Reduce the heat to low and simmer for 5-10 minutes until the sauce has thickened and the flavors have melded together.
8. Serve the Rujak Juhi hot or at room temperature.
30-40 minutes
5. Temperature: Medium-high heat for stir-frying, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 200 per serving
- Fat: 2g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 4g
- Sodium: 650mg
Substitutions for ingredients:
- Dried cuttlefish can be substituted with dried squid or shrimp.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Shrimp paste can be omitted if not available.
Variations:
- Add sliced green mango or papaya for a tangy twist.
- Use grilled or roasted shrimp instead of boiled shrimp for a smoky flavor.
- Add roasted peanuts or cashews for crunch.
Tips and tricks:
- Soak the dried cuttlefish in water for at least 30 minutes to soften it before cooking.
- Adjust the amount of chilies according to your spice preference.
- Use fresh pineapple for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Rujak Juhi in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Rujak Juhi in a large bowl or individual plates.
- Garnish with sliced red chilies and fresh herbs.
Garnishes:
- Sliced red chilies
- Fresh herbs (cilantro, mint, or basil)
Pairings:
- Serve with steamed rice or rice noodles.
Suggested side dishes:
- Indonesian-style fried chicken (ayam goreng)
- Grilled or roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the shrimp and cuttlefish thoroughly before adding them to the dish.
Food history:
- Rujak Juhi is a traditional Indonesian fruit salad that is typically made with a variety of tropical fruits, shrimp, and a spicy-sweet sauce.
Flavor profiles:
- Sweet, sour, spicy, and savory.
Serving suggestions:
- Serve the Rujak Juhi as a refreshing appetizer or light meal.
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Region: Indonesian