Ingredients with Measurements:
- 2 cups of jicama, peeled and julienned
- 2 cups of cucumber, peeled and julienned
- 1 cup of pineapple, peeled and julienned
- 1 cup of green apple, peeled and julienned
- 1 cup of bean sprouts
- 1 cup of roasted peanuts, chopped
- 1/2 cup of tamarind paste
- 1/4 cup of palm sugar
- 1/4 cup of fish sauce
- 2 red chilies, chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- Salt to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a small bowl, mix tamarind paste, palm sugar, fish sauce, garlic, and lime juice until well combined. Add chopped red chilies and set aside.
2. In a large mixing bowl, combine jicama, cucumber, pineapple, green apple, and bean sprouts. Mix well.
3. Pour the chili and lime sauce over the mixed vegetables and toss until well coated.
4. Add chopped peanuts and toss again.
5. Season with salt to taste.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 700mg
- Total carbohydrate: 32g
- Dietary fiber: 7g
- Sugars: 20g
- Protein: 8g
Substitutions for ingredients:
- Jicama can be substituted with turnip or radish.
- Cucumber can be substituted with zucchini or carrot.
- Pineapple can be substituted with mango or papaya.
- Green apple can be substituted with pear or Asian pear.
- Bean sprouts can be substituted with shredded cabbage or lettuce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Red chilies can be substituted with jalapeno or Thai bird's eye chilies.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different types of nuts such as cashews or almonds.
- Add herbs such as cilantro or mint for extra flavor.
- Use different types of citrus such as lemon or grapefruit for the sauce.
- Adjust the spiciness level by adding more or less chilies.
Tips and Tricks:
- Use a mandoline or a julienne peeler to make the vegetable strips.
- Soak the julienned vegetables in cold water for 10 minutes to make them crispy.
- Toast the peanuts in a dry pan for a few minutes to enhance their flavor.
- Adjust the sweetness and sourness of the sauce to your liking.
- Serve the rujak with extra lime wedges and chili flakes on the side.
Storage Instructions:
- The rujak can be stored in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the rujak in a large bowl or on individual plates.
- Garnish with extra chopped peanuts and red chilies.
- Add a lime wedge on the side for squeezing.
Garnishes:
- Chopped peanuts
- Red chilies
- Lime wedges
Pairings:
- Grilled meats such as chicken or beef.
- Rice or noodles.
Suggested Side Dishes:
- Steamed rice
- Fried rice
- Noodles
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the sauce is too sour, add more sugar to balance it out.
- If the sauce is too salty, add more lime juice or vinegar to balance it out.
Food Safety Advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store the rujak in the fridge at 40°F or below to prevent bacterial growth.
Food History:
- Rujak is a traditional fruit and vegetable salad from Indonesia that is usually served as a snack or appetizer.
- There are many variations of rujak depending on the region and the ingredients used.
- Shanghai rujak is a popular variation that originated from the Chinese community in Indonesia.
Flavor Profiles:
- Sweet, sour, salty, and spicy.
Serving Suggestions:
- Serve the rujak as a snack or appetizer before a meal.
- Serve it as a side dish with grilled meats or rice dishes.
- Serve it as a refreshing salad on a hot day.
Related Categories
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Region: Chinese