Rujak is one of the culinary treasures of the archipelago. Fresh and crunchy, that's the sensation that makes many people addicted to this one-of-a-kind Indonesian culinary. The traditional dish of rujak has many looks and names.
Rujak is a snack or snack served after eating the main meal. The most famous in Indonesia is fruit salad. Fruit salad is usually served, of course with half-ripe fruit cut to taste. Topped with a typical Indonesian sauce, the main ingredients are brown sugar, peanuts, salt, and chili.
Why are half-ripe fruits chosen for rujak? The reason is believed, in that condition the taste of the fruit is sharper and the texture is more crunchy. Fruit salad usually contains mango, guava, kedondong, yam, papaya, pineapple, cucumber.
If we visit Tasikmalaya, West Java, we will find a different fruit salad. The ingredients for the typical Tasikmalaya fruit salad are raw stone bananas and kecombrang flowers. The combination of stone bananas and the aroma of kecombrang flowers will grow a unique taste for anyone who tastes it. Just imagining it is already appetizing.
Stone bananas are also a favorite ingredient for making rujak bebeg. Served with raw sweet potatoes, the unripe stone bananas are cut into small pieces and then pounded in a wooden or stone mortar. The spices used are almost similar to fruit salad, only more watery.
Different regions, different culinary specialties. If we go to Surabaya, East Java, we will also find rujak typical of the area. Namely, cingur salad. Cingur in Javanese means "mouth". The basic ingredients of rujak cingur are indeed sliced mouth or snout of boiled beef and served with sliced cucumber, kerahi (East Java cucumber), young mango, yam, pineapple, kedondong, rice cake, as well as vegetables such as sprouts, kale and peanuts. long.
When serving, the ingredients are smothered in a seasoning made from shrimp paste, brown sugar, chili, fried peanuts, fried onions, and thin slices of young banana klutuk.
In East Java there is also rujak petis. The snack is more widely known by the people in the Madura region. The ingredients for the seasoning are typical Madurese petis which are salty and thick and mashed with water and chili. The seasoning is served with pieces of cucumber and young mango.
So that's the various variations of rujak in the archipelago. Are you tempted to immediately try the freshness?
