Indonesian love everything sweet and sour and spicy, even when we eat our fruits. It is no wonder then that along the way we invent this rujak sauce to go with our fruits. The recipe below will net you with roughly one cup of rujak sauce, which should last for a while. But if you love this sauce enough, it can be a time saver to double or triple the batch and save it in your fridge so you can quickly enjoy your fresh fruits with this yummy sauce.
Some of the more popular fruits to go with rujak sauce includes: jicama, starfruit, cucumber, water apple, pineapple, ambarella, mango, and unripe papaya. But really, any kind of rather blandish, crispy, and crunchy fruit goes really well with the sauce. It is not be a far fetch to use apple and pear for your rujak sauce. In fact, the next time you serve up the usual baby carrot, celery, and broccoli for appetizer, switch your usual dipping sauce with rujak sauce instead. It will be a hit! ♥
- 200 gram palm sugar (Indonesian: gula Jawa), shaved
- 15 gram tamarind flesh + 5 tablespoon drinking water, strained
- 6 (or more) Thai chilies, seeded
- ¼ teaspoon toasted shrimp paste (Indonesian: terasi)
- ¼ teaspoon salt
- jicama (Indonesian: bengkoang)
- starfruit (Indonesian: belimbing)
- cucumber (Indonesian: timun)
- water apple (Indonesian: jambu air)
- pineapple (Indonesian: nenas)
- ambarella (Indonesian: kedondong)
- mango (Indonesian: mangga)
- unripe papaya (Indonesian: pepaya yang belum matang)
- In a food processor/blender, process all rujak sauce ingredients into a thick gooey liquid. Transfer to a dipping bowl.
- Wash and cut some of the suggested typical fruits and arrange in a serving plate.
- Serve both the cut fruits and rujak sauce together. Dip the cut fruit into the sauce prior to eating.