Indonesian Rujak

Indonesian Rujak

 

Fruit rujak, seasonal fruits at street vendor in West Java

 

Sweet rujak sauce. Made of palm sugar, tamarind, peanuts, and chilli. 

Indonesian Fruit Rujak

The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangos, bengkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing, and jeruk Bali (pomelo) are added. The sweet and spicy-hot bumbu rujak dressing is made of water, gula jawa (palm sugar), asem jawa (tamarind), ground sauteed peanuts, terasi (shrimp paste), salt, bird's eye chili, and red chili pepper. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (simple mixture of salt and ground red chilli) is put on side as the alternative for those who love a salty taste for their rujak.

Rujak Tumbuk (Rujak Bèbèk)

This is another variant of Indonesian fruit rujak. The ingredients are almost the same as typical Indonesian fruit rujak, with the exception that all the ingredients are mashed together (tumbuk or bèbèk in Indonesian) in a wooden mortar. The dressing is not poured on the fruit, but already mixed together with all the ingredients. Rujak tumbuk is served in individual smaller portions on banana leaf plates called "pincuk".

Rujak Serut

This literally means "shredded rujak", and is another variant of Indonesian fruit rujak. As with rujak tumbuk, the ingredients are similar to Indonesian fruit rujak, with the exceptions that the fruits are not cut into bite-sized pieces, but shredded into a roughly grated consistency.

Rujak u` Groeh

A delicacy from Aceh province, this rujak consists of very young and tender coconut meat, young (green) papaya, bird's eye chili, sugar, Palm sugar, ice, salt, and a dash of lime. Best eaten cold.

Rujak Pengantin

"Pengantin" means bride/groom in Indonesian. This rujak is reminiscent of Indonesia's colonial cuisine. It contains slices of boiled eggs, potatoes, fried tofu, pineapple, carrot, bean sprout, pickles, chili, lettuce, cabbage, cucumber, emping crackers, roasted peanuts, peanut sauce and has a little vinegar to it. Some variants mixed the peanut sauce with mayonnaise. It is somewhat like Central Javanese gado-gado.

Rujak Kuah Pindang

A Balinese snack, a variation of the Indonesian fruit rujak, but instead of the normal rujak dressing, the fruits are soaked in a spiced fish broth. The broth consists of terasi (shrimp paste), salt, bird's eye chili, and red chili pepper and fish broth.

Rujak Cingur

Rujak Cingur, made from buffalo mouth is a specialty of Surabaya.

Cingur literally means mouth in Javanese, "cingur" (pronounced: ching-oor) is a variant of rujak from Surabaya. This specialty rujak from East Java has a "meaty" taste. It contains slices of cooked buffalo or cow lips, bangkuang (jicama), young raw mango, pineapple, cucumber, kangkung, lontong (rice cake), tofu and tempe, all served in a black sauce made from petis (black fermented shrimp paste, related to terasi), and ground peanuts. It is topped with a sprinkle of fried shallots and kerupuk (Indonesian shrimp crackers).

Rujak Petis

This is another variant of rujak from Surabaya. It contains slices of bangkuang, unripe raw mango, cucumber, kangkung, kedondong, tofu, and soy bean sprouts all served in a black sauce made from petis (sticky black fermented shrimp paste, related to terasi), fried shallots, salt, Palm sugar, unripe banana, and ground peanuts. Traditionally it is served on a banana leaf, but today it is more commonly served on plates.

Rujak Tolet

Similar to fruit rujak, and also from Surabaya. Aside from unripe fruits the rojak also includes fried tofu, fried garlic and optionally beef tendons. The sause is a petis based sauce mixed with palm sugar, slices of raw bird's eye chili, and sweet soy sauce.

Rujak Juhi

Rujak Juhi, with krupuk.

Juhi means salted cuttlefish in Indonesian; this rujak contains fried takwa tofu, fried boiled potatoes, fried shredded salted cuttlefish, cucumber, noodles, lettuce, cabbages, peanut sauce, vinegar, chili, and fried garlic. This dish was originated from Chinese community in Batavia (now Jakarta) and now has become the Betawi dish closely related with "Asinan Betawi".

Rujak Shanghai

Named after China's most populated city, Shanghai, this dish was created by Indonesia's Chinese community. This variant of rujak can be found in Indonesian Chinatowns in cities such as Glodok in Jakarta. Rujak Shanghai contains seafood, like Rujak Juhi. Boiled and sliced gurita (octopus) and teripang (sea cucumber) is served with kangkung (a leafy green water plant commonly used as vegetable), and served with thick red sweet and sour sauce, mixed with pineapple juice, and sauteed ground peanuts. Usually chili sauce and pickled bengkoang are served as condiments.

Rujak Soto

A delicacy from Banyuwangi, East Java, a unique blend between beef soto and rujak cingur. A local specialty in which the rujak is poured with soto. The rujak cingur itself doesn't contain petis as one of its ingredient. Created at 1975 by Usni Solihin.