Ingredients with Measurements:
- 2 cups of mixed fruits (mango, pineapple, papaya, cucumber, and apple), cut into bite-size pieces
- 1 cup of bean sprouts
- 1 cup of cooked vermicelli noodles
- 1 cup of seaweed, soaked and drained
- 1 cup of boiled potatoes, cut into bite-size pieces
- 1 cup of fried tofu, cut into bite-size pieces
- 1 cup of boiled eggs, cut into quarters
- 1/2 cup of roasted peanuts, chopped
- 1/4 cup of fried shallots
- 1/4 cup of tamarind juice
- 1/4 cup of palm sugar
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 2 red chilies, sliced
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine mixed fruits, bean sprouts, vermicelli noodles, seaweed, potatoes, tofu, and boiled eggs.
2. In a small mixing bowl, mix tamarind juice, palm sugar, fish sauce, lime juice, and salt until well combined.
3. Pour the dressing over the mixed fruits and vegetables and toss well.
4. Transfer the salad to a serving plate and sprinkle with roasted peanuts, fried shallots, and sliced chilies.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 12g
- Fiber: 7g
Substitutions for ingredients:
- Mixed fruits: Any tropical fruits can be used.
- Seaweed: Any type of seaweed can be used.
- Bean sprouts: Any type of sprouts can be used.
- Vermicelli noodles: Rice noodles or glass noodles can be used.
- Potatoes: Sweet potatoes or yams can be used.
- Tofu: Tempeh or chicken can be used.
- Roasted peanuts: Cashews or almonds can be used.
- Tamarind juice: Lime juice or vinegar can be used.
- Palm sugar: Brown sugar or honey can be used.
- Fish sauce: Soy sauce or oyster sauce can be used.
- Red chilies: Green chilies or jalapenos can be used.
Variations:
- Add grilled shrimp or chicken for extra protein.
- Use a different type of dressing, such as peanut sauce or sesame dressing.
- Add fresh herbs, such as mint or cilantro, for extra flavor.
- Use different types of nuts, such as macadamia nuts or pecans.
Tips and tricks:
- Soak the seaweed in cold water for 10 minutes before using.
- Use a mandoline to slice the fruits and vegetables evenly.
- Adjust the amount of chili according to your preference.
- Serve the salad chilled for a refreshing taste.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with fresh herbs or edible flowers.
Garnishes:
- Fresh herbs, such as mint or cilantro
- Edible flowers, such as nasturtiums or pansies
Pairings:
- Serve with grilled meat or seafood for a complete meal.
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice or fried rice
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too sweet, add more lime juice or fish sauce to balance the flavor.
- If the salad is too dry, add more dressing or a splash of water.
Food safety advice:
- Wash all fruits and vegetables thoroughly before using.
- Make sure the seaweed is soaked and drained properly to remove any sand or debris.
Food history:
- Rujak Soto is a traditional Indonesian salad that combines sweet, sour, and spicy flavors.
Flavor profiles:
- Sweet, sour, spicy, and savory.
Serving suggestions:
- Serve the salad as a light lunch or dinner.
- Great for a summer picnic or potluck.
Related Categories
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Region: Indonesian