In Indonesia, among the Javanese, rujak is an essential part of traditional dish. The sweet, spicy and sour tastes of rujak are adored by Indonesian pregnant women.
The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, mangga muda (raw mangos),bengkoang (jicama), Timun (cucumber),
kedondong, and raw red ubi jalar (sweet potato), green apple and belimbing (starfruit). Rujak usually enjoy in a mid day of summer.
- 2 cucumbers, peeled and cut into half moons
- 1/2 pineapple, peeled and cut into chunks
- 1 large bangkwang, peeled and cut into slices
- 2 green mangoes, peeled and cut into slices
- 4 jambu air (water apple), cut into slices
- 1 raw mango
- 100g gula Jawa (palm sugar)
- 10g tamarind pulp, soaked in 1/2 cup warm water and strained
- 2 long red chillies (or as you desired)
- 2 bird chillies (or as you desired)
- 1/2 teaspoon terasi (shrimp paste)
- 1/2 teaspoon salt
- Handful crushed roasted peanuts (optional)
- Combine all the fruit and vegetables in a large bowl and set aside.
- With a mortar and pestle, pound all the sauce ingredients into a smooth sauce. Pour over the fruit and vegetables. Sprinkle with peanuts and serve.