Rujak - Fruit and Vegetable Salad with Sweet Tamarind Dressing

This popular snack, an intriguing mixture of sweet, sour and spicy flavors, is prepared at countless warungs throughout Indonesia. The list of raw fruits and vegetables that can be included is endless—and simply depends on what is available and what you feel like eating.

Serves 6 to 8 Preparation time: 45 mins Cooking time: 20 mins
48 Salads and Appetizers

Step 1. Prepare the Sambal Rujak
Makes 1 cup. Preparation time: 10 mins. Cooking time: 20 mins
1/2 cup (100 g) shaved palm sugar or dark brown sugar
1/2 cup (125 ml) water
1/4 cup (60 ml) tamarind juice
1 teaspoon dried shrimp paste (trasi)
3–4 bird’s-eye chilies, left whole
1/2 teaspoon salt
1/2 cup (125 ml) water

(1st) In a saucepan, bring the sugar and water to a boil, then reduce the heat to low and simmer until the syrup is thickened, about 10 minutes.
(2nd) Add all the other ingredients, stir well, increase the heat to medium and bring the mixture to a boil. Reduce the heat to low again and simmer for about 5 minutes, then remove from the heat and set aside to cool. Strain the sambal before serving.

Step 2. Place all the cut fruits and vegetables in a large salad bowl, drizzle the Sambal Rujak over them and toss to coat well. Serve immediately.

Note: Although this is served as a snack in Indonesia, you can serve it as an appetizer or as part of a meal or buffet. Water apples (jambu air) are very juicy and crunchy fruits that come in three colors: red, white and pink. They have a mild flavor and crisp texture. They have a thin, edible skin which looks a little waxy.

• 1/2 small pineapple, peeled, eyes and fibrous core discarded, then sliced
• 1 unripe mango, peeled and pitted, flesh sliced
• 1 small cucumber, peeled, deseeded and sliced
• 3 water apples (see note) or 1 green apple, rinsed and sliced
• 1 starfruit, sliced
• 1/2 small papaya, peeled, halved, deseeded and sliced
• 1 portion Sambal Rujak