Rujak

Rujak is a traditional Indonesian fruit and vegetable salad dish often enjoyed as a snack or appetizer. It typically consists of a mix of various fruits and vegetables, such as pineapple, mango, cucumber, jicama, and papaya, which are sliced and mixed with a tangy and spicy dressing. The dressing usually includes ingredients like tamarind, palm sugar, peanuts, chili, salt, and sometimes shrimp paste, creating a unique blend of sweet, sour, salty, and spicy flavors.

Rujak has its origins in Indonesia, where it has been a popular dish for centuries. The word "rujak" itself is derived from the Javanese word "rujak," which means "mixed" or "to mix." The dish reflects the cultural diversity and agricultural richness of Indonesia, incorporating a wide variety of locally available fruits and vegetables.

While the exact historical origins of rujak are not well-documented, it is believed to have been part of Indonesian culinary traditions for a long time, possibly dating back to ancient times when trade and cultural exchanges were common in the region. The use of tamarind, palm sugar, and chili in the dressing points to the influence of various cultures and the availability of these ingredients in the archipelago.

Rujak has also spread to other Southeast Asian countries, such as Malaysia and Singapore, where it is known by similar names and enjoyed in slightly different variations. Despite regional differences, the core concept of a mixed fruit and vegetable salad with a tangy, spicy dressing remains consistent.

There are different regional variations of rujak throughout Indonesia, each with its own twist on the ingredients and preparation. Some popular types of rujak include:

1. Rujak Buah: A fruit-based rujak that typically includes tropical fruits like pineapple, mango, and papaya.
2. Rujak Cingur: A specialty from East Java that includes slices of cow nose (cingur), vegetables, and fruits, with a unique dressing made from shrimp paste and peanuts.
3. Rujak Tumbuk: Also known as rujak bebek, where the fruits are mashed together with the dressing.
4. Rujak Petis: Made with petis, a thick black shrimp paste, giving it a distinct flavor.

Rujak is a refreshing and flavorful dish that showcases the diversity and richness of Indonesian cuisine.

The ingredients How to Make Fruit Rujak

Here's how to make delicious fruit rujak, addictive and certainly not complicated. Come on, follow the method carefully.

• Water guava
• Unripe mango
• Cucumber
• Pineapple
• Unripe papaya
• Jicama
• 10 chilies (to taste)
• 1/2 tsp cooked shrimp paste
• 3 tbsp tamarind water
• 3 tbsp fried peanuts
• 250 gr brown sugar
• Sufficient salt

The steps

1. Cut all the fruit into pieces according to taste.
2. Grind the chili, shrimp paste, and salt until smooth. Add the brown sugar and grind until smooth.
3. Add the fried peanuts and grind them roughly to give them a crunchy texture.
4. Pour in the tamarind and then grind again until evenly mixed.
5. Pour the rujak seasoning over the fruit and serve.