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OVERVIEW:
This popular snack, in intriguing mixture of sweet, sour and spicy hot flavors, is prepared at countless warung throughout Bali.
INGREDIENTS:
1 small pineapple, peeled and sliced evenly
1 sour mango, peeled and sliced
1 pamelo or grapefruit, peeled and cut in segments
1 small cucumber, peeled, seeded and sliced
3 water apples (jambu), quartered (optional)
1 medium sized star fruit, sliced
½ small papaya, peeled, cut in half, seeded and sliced in even segments
1 green apple, peeled and sliced
1-cup rujak sauce
PREPARATION:
Combine all ingredients in salad bowl and mix well. Serve at room temperature.
Helpful hint: although this is served as snack in Bali, you can serve it as part of Balinese meal or buffet.
BASE RUJAK:
6 tbsp tamarind pulp
1-cup palm sugar syrup
1tsp dried shrimp paste, roasted
6 bird's eye chilies, left whole
½ tsp salt
½ cup water
PREPARATION:
Combine all ingredients in a heavy pan and bring slowly to the boil. Stir well and simmer for 10 minutes. When cool, squeeze to extract all the juice from the tamarind and strain through a sieve.
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