Rujak has indeed become a popular food among Indonesian people. Because it is so popular, it is very easy to find rujak sellers on the side of the road. How to make rujak seasoning is also very easy, you can even make it yourself at home.
Nah, If you want to eat rujak, but are too lazy to go out, try making your own rujak, yuk! By making your own rujak at home, you can adjust the spiciness level according to your taste. Here we present 6 home-style rujak recipes whose spicy nampol is addictive.
1. Young Mango Rujak
Ingredients:
Young mangoes – 2 pieces
Rujak Sambal:
Red cayenne pepper – 3 pieces
Curly red chilies – 2 pieces
Shrimp paste, grilled briefly – 1/4 tsp
Brown sugar – 100 grams
Peanuts, fried – 1 tbsp
Tamarind – 3 pieces
Salt to taste
Boiled water – 30 ml
How to make:
- Puree the chilies, shrimp paste, salt and brown sugar, tamarind. Add peanuts, coarsely chop.
- Add boiled water in a mortar, mix well with a plastic spatula or spoon.
- Peel the young mango, wash it clean, then cut it into pieces.
- Dip young mango with rujak chili sauce or mix well if you like.
2. Shaved Rujak
Ingredients:
Kedondong – 4 pieces
Cucumber – 1 piece
Guava – 1 piece
Jicama – 1 piece
Young mango – 1 piece
Pineapple – 1 piece
Lime, take the juice – 1 piece
Brown sugar – 150 grams
Granulated sugar – 5 tbsp
Salt – 1 tbsp
Air – 1 liter
Ground spices:
Large cayenne pepper, seeds removed – 3 pieces
Cayenne pepper – 3 pieces
Salt – 1 tsp
How to make:
- Wash all the fruit and peel the skin.
- Grate kedondong fruit, cucumber, guava and jicama. Set aside.
- Dice the mango and pineapple. Set aside.
- Boil water in a pan with brown sugar, granulated sugar, and salt. Pick up.
- Add the ground spices to the stew. Mix well and let cool.
- Put all the fruit into the sugar boiling water. Stir well. Store in the refrigerator for a few moments.
- Ready to be served.
Tips
- If you like it spicy, you can add the amount of chili according to your taste.
- Store the rujak in the refrigerator for at least 30 minutes so that the taste is more delicious, as the fruit juice comes out and mixes with the rujak sauce.
3. Fruit Rujak
Ingredients:
Pineapple – 1/8 fruit
Jicama – 1 piece
Guava – 4 pieces
Cucumber – 1/2 fruit
Mengkal papaya – 1/4 fruit
Mango curd – 1/2 fruit
Kedondong – 1 piece
Rujak Seasoning:
Fried peanuts – 50 grams
Brown sugar – 100 grams
Red bird’s eye chilies – 5 pieces
Fried garlic – 2 cloves
Petis – 1/2 tbsp
Tamarind juice – 1 tbsp
Salt to taste
Enough water
How to make:
- Peel all fruits except cucumber and guava. Wash clean and cut to taste.
- Blend all the rujak spice ingredients. Correct the taste.
- Arrange the cut fruit on a plate and serve with rujak sauce.
- Ready to be served.
Tips
- Petis can be replaced with previously grilled shrimp paste, according to taste.
- The amount of water used can be adjusted to the desired thickness of the rujak seasoning.
4. Vinegar Rujak
Ingredients:
Jicama, medium size – 1 piece
Pineapple, medium size – 1 piece
Cabbage – 100 grams
Bean sprouts, tails removed – 200 grams
Cooking vinegar – 2 tbsp
Boiled water – 200 ml
Salt to taste
Fried peanuts for sprinkling – enough
Ground spices:
Cape red chilies – 8 pieces
Garlic – 2 cloves
Fried peanuts – 100 grams
Brown sugar – 200 grams
Granulated sugar – 3 tbsp
Roasted ebi – 1 tsp
How to make:
- Wash fruits and vegetables.
- Cut the box, put it in a bowl.
- Add the ground spices, stir well.
- Add water and vinegar, stir again, adjust the taste according to taste.
- Store the rujak in an airtight container, chill in the refrigerator.
- Serve the vinegar rujak with a sprinkling of fried peanuts.
5. Rujak Ice Cream
Ingredients:
Mengkal papaya – 1 piece
Kedondong – 2 pieces
Young mango – 1 piece
Jicama, medium size – 1 piece
Pineapple – 1 piece
Ice cream / es putar – 2 scoop
Spice:
Brown sugar – 100 grams
Grilled shrimp paste – 1/2 tsp
Salt – 1/2 tsp
Tamarind – to taste
Red chili (optional) – to taste
How to make:
- Grate/shave all the fruit.
- Grind the spices, no need to add water. The thing is, later the grated fruit will release juice.
- Mix the grated fruit and spices, stir well.
- Serve with ice cream.
Tips
If you want to get more juice, you can leave the rujak overnight. The fruit tastes much fresher.
6. Rujak Cireng
Ingredients:
Sago flour – 200 grams
Spring onions, finely sliced – 1 stalk
Water – 200 ml
Salt – 1/2 tsp
Granulated sugar – 1/2 tsp
Broth powder – 1/2 tsp
Ground pepper – 1/2 tsp
Garlic, crushed – 2 cloves
Oil for frying – as needed
Sago flour, to form the dough – 2 tbsp
Rujak Seasoning:
Cayenne pepper – 4 pieces
Brown sugar, finely chopped – 50 grams
Grilled shrimp paste – 1/2 tsp
Tamarind juice – 1 tbsp
Warm water – 75 ml
Salt – 1/2 tsp
How to make:
- Rujak seasoning: Finely grind all the ingredients then dissolve in warm water, stir well. Set aside.
- In one container, mix sago flour and spring onions. Mix well then set aside.
- Prepare a pan, add water, salt, sugar, stock powder, pepper and garlic. Stir well and cook until boiling. Lift.
- Pour into a container filled with flour. Stir well with a wooden spoon until the dough is mixed and can be formed.
- Heat oil in a frying pan.
- Coat your hands with sago flour. Take enough dough and shape it into a flat round shape.
- Fry the cireng in a pan until both sides are cooked. Lift and drain.
- Ready to be served with rujak seasoning.
Tips
The water must really boil when mixed with the flour so that the cooked cireng results are not tough.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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