Rujak - Indonesian Hot and Sweet Fruit Salad

Rujak, not to be confused with RuPaul, is eaten as a snack in the late afternoon. Kedondong, an Indonesian fruit, is not available in America, so i have made a substitute.

Rujak
  • 1-14 oz. can pineapple chunks, packed in natural juice - drained - save the juice
  • 1 Tb. tamarind pulp soaked in 1/2 c. the pineapple juice - OR - use 3/4 tsp. tamarind concentrate.

Soak tamarind pulp in juice for about 15 minutes. Squeeze to extract flavor. Strain and discard tamarind seeds and fibers. If using concentrate, dissolve well in juice

  • 3/4 tsp trasi (firm shrimp paste) - roasted
    to roast, wrap piece of trasi in aluminum foil, place in skillet, heat on high fire for a couple minutes, just until you can smell the trasi.
  • 1 tsp. petis (a soft gooey shrimp paste)

    You may want to use both types of shrimp paste or only one, depending on availability

  • 6 Tb. brown or palm sugar
  • 1/2 tsp sambal ulek - or Vietnamese chili paste
  • 1/2 tsp. salt or to taste (since trasi and sambal are salted, you may not want any)
  • 1/2 c. roasted peanuts, chopped finely - or substitute 1/3 cup natural crunchy peanut butter

Mix tamarind, trasi and/or petis, sugar, & chili paste. Add to finely chopped peanuts

  • 1 cucumber, peeled and sliced in matchsticks
  • 1 small jicama, cut in "matchsticks" (called benkoang in Indonesia)
  • 2 tart apples (Granny Smith, for example), cut in matchsticks - (in Indonesia, they'd use kedondong)
  • 1 mango or 2 firm peaches, if mango unavailable - cut in dice

Mix cut-up fruits, including pineapple. Pour sauce over. Toss to blend. If desired, sprinkle with additional roasted, chopped peanuts.


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