Rujak - Indonesian Hot and Sweet Fruit Salad

Rujak, not to be confused with RuPaul, is eaten as a snack in the late afternoon. Kedondong, an Indonesian fruit, is not available in America, so i have made a substitute.

Rujak

1-14 oz. can pineapple chunks, packed in natural juice - drained - save the juice
1 Tb. tamarind pulp soaked in 1/2 c. the pineapple juice - OR - use 3/4 tsp. tamarind concentrate.

Soak tamarind pulp in juice for about 15 minutes. Squeeze to extract flavor. Strain and discard tamarind seeds and fibers. If using concentrate, dissolve well in juice

3/4 tsp trasi (firm shrimp paste) - roasted
to roast, wrap piece of trasi in aluminum foil, place in skillet, heat on high fire for a couple minutes, just until you can smell the trasi.
1 tsp. petis (a soft gooey shrimp paste)
You may want to use both types of shrimp paste or only one, depending on availability

6 Tb. brown or palm sugar
1/2 tsp sambal ulek - or Vietnamese chili paste
1/2 tsp. salt or to taste (since trasi and sambal are salted, you may not want any)
1/2 c. roasted peanuts, chopped finely - or substitute 1/3 cup natural crunchy peanut butter

Mix tamarind, trasi and/or petis, sugar, & chili paste. Add to finely chopped peanuts

1 cucumber, peeled and sliced in matchsticks
1 small jicama, cut in "matchsticks" (called benkoang in Indonesia)
2 tart apples (Granny Smith, for example), cut in matchsticks - (in Indonesia, they'd use kedondong)
1 mango or 2 firm peaches, if mango unavailable - cut in dice

Mix cut-up fruits, including pineapple. Pour sauce over. Toss to blend. If desired, sprinkle with additional roasted, chopped peanuts.

Rujak
1-14 oz. can pineapple chunks, packed in natural juice - drained - save the juice 1 Tb. tamarind pulp soaked in 1/2 c. the pineapple juice - OR - use 3/4 tsp. tamarind concentrate. Soak tamarind pulp in juice for about 15 minutes. Squeeze to extract flavor. Strain and discard tamarind seeds and fibers. If using concentrate, dissolve well in juice 3/4 tsp trasi (firm shrimp paste) - roasted to roast, wrap piece of trasi in aluminum foil, place in skillet, heat on high fire for a couple minutes, just until you can smell the trasi. 1 tsp. petis (a soft gooey shrimp paste) You may want to use both types of shrimp paste or only one, depending on availability 6 Tb. brown or palm sugar 1/2 tsp sambal ulek - or Vietnamese chili paste 1/2 tsp. salt or to taste (since trasi and sambal are salted, you may not want any) 1/2 c. roasted peanuts, chopped finely - or substitute 1/3 cup natural crunchy peanut butter Mix tamarind, trasi and/or petis, sugar, & chili paste. Add to finely chopped peanuts 1 cucumber, peeled and sliced in matchsticks 1 small jicama, cut in "matchsticks" (called benkoang in Indonesia) 2 tart apples (Granny Smith, for example), cut in matchsticks - (in Indonesia, they'd use kedondong) 1 mango or 2 firm peaches, if mango unavailable - cut in dice Mix cut-up fruits, including pineapple. Pour sauce over. Toss to blend. If desired, sprinkle with additional roasted, chopped peanuts.

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