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Taken with Samsung J3 Camera
Processed rujak in Indonesia is very diverse. One of the unique is rujak beubek. This term refers to the process of making rujak ie by dibeubek or pounded until somewhat smooth.
Fresh fruit for rujak beubek generally textured hard. Such as mango, cashew, cucumber, young papaya, bengkoang, kedondong, young pineapple, and young yam. Fresh fruit for rujak bebeg generally textured hard. Such as mango, cashew, cucumber, young papaya, bengkoang, kedondong, young pineapple, and young yam.
Taken with Samsung J3 Camera
The fruit is then peeled and cut into small pieces. After that put in a small wooden pestle or pestle with seasoning. Racikan seasoning consists of brown sugar, cayenne pepper, salt, a little shrimp paste, and acid water.
Taken with Samsung J3 Camera
Taken with Samsung J3 Camera
Regarding the level of spiciness, buyers can determine according to taste. Later the maker will adjust the amount of chilli use.
More delicious again if the rujak beubek using banana leaves. But many sellers are now choosing a practical way of using plastic containers and spoons for rujak beers.
Taken with Samsung J3 Camera
The sweet, sour, spicy, and slightly bitter taste of rujak is preferred by many people. Usually peddled around by seller rujak pikulan. Harganyapun relatively cheap considering the portions are also small.
Taken with Samsung J3 Camera
One seller rujak beubek in Bogor many people willing to stand in line to taste this typical Betawi rujak.
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