Rujak, Tropical Fruits and Spicy Palm Sugar SauceApr 03 2014 · Recipe from Java
For this recipe, I use raw mango, unripe papaya, pomelo, water apple and star fruit. You can also use pineapple or apple if you like. It is good idea to add seared scallops or pan-fried prawn with lime to this dish.
- 3 water apples, washed and cut into small cubes; 1 small pineapple, peeled and cut into small cubes with the eyes discarded
- 1 unripe mango, peeled and finely grated
- ½ raw papaya, peeled and use peeler to make papaya ribbon shape 2 segments of pomelo broken into small pieces
- fresh young mint leaves (optional)
For the sauce:
- 2-3 red bird’s eye chilies (add more for spicier taste), blanched
- 150 grams palm sugar syrup block, chopped finely
- 1 tablespoon good quality dried shrimp (roasted and ground)
- 1 teaspoon shrimp paste
- 100ml tamarind water
- 50gr roasted peanut, ground roughly
- To make the sauce, grind the chilies, shrimp paste, palm sugar, tamarind water until smooth. Add the ground shrimp and check the seasoning. It should have spicy, sour and sweet flavour. set aside.
- Prepare all the fruit. Place into a bowl or a plate and cover with cling film and keep in the refrigerator for 30 minutes to chill.
- To serve, brush the sauce on each plate, arrange the fruits on the top of the sauce. Add the mint leaves.
- Add the sauce on the top and bottom of the fruits and sprinkle the nuts. Serve immediately.