When I heard about rujak it went immediately on my Indonesian meal plan. It's everything I love about south east Asian food - fresh, brightly coloured and laced with chilli! An admission though - I cheated a bit. I know, I feel terrible. But the thing is, that I just happened to find a jar in my cupboard that had been sitting up the back unopened for a while. It was labelled Sambal Rujak! Great, makes it easier for me AND uses up one of the many jars in my over crowded pantry!
It still feels like cheating though, and I realise that this may be an ingredient not available to a lot of people. So, for those who don't have an Asian grocer nearby, I have included a recipe for the sambal rujak which comes from the lovely SBS Feast Magazine, which also has a beautiful recipe for Rujak in it's October edition. I'll definitely have to give it a try myself sometime, because I'm sure that making a fresh sauce is much nicer than getting it out of a jar.
1 small pineapple
1 400g can of lychees
2 pink grapefruits
(Starfruit - sadly I couldn't get this, but I really wanted to put it in mine!)
Sambal Rujak (either from a jar or use the recipe below)
Juice of 1 lime
1. Cut the mango flesh, into large chunks. Remove the skin and seeds from the papaya and also chop into big chunks.
2. Remove the skin from the pineapple, remove the woody core and chop into large pieces. Peel the skin off the grapefruit and divide into segments.
3. Drain the can of lychees and combine in a bowl with the mango, papaya, pineapple and grapefruit. Drizzle sauce over to taste (I used about scant 1/4 cup). Drizzle the lime juice over and mix through. Serve.
Serves 4, or 6-8 as part of a buffet.
Sambal Rujak (from SBS Feast Issue #14)
3 tsp sambal oelek
1/3 cup grated palm sugar
1/3 cup kecap manis
1 tbsp lemon juice
1. Whisk ingredients together until combined. Pour over fruit.
This month I'm featuring lots of amazing recipes from Indonesia!
Check out my other Indonesian recipe posts: