Ingredients:
100 gram shaved palm sugar
200 ml water
60 ml tamarind juice
1 teaspoon dried shrimp paste, dry roasted
3-4 birds eye chilies
½ teaspoon salt
The fruit:
½ pineapple, peeled, eyes and fibrous core discarded, then sliced
1 unripe mango, peeled and pitted, flesh sliced
1 small cucumber, peeled, deseeded and sliced
1 star fruit, sliced
1 small jicama (bengkuang), peeled and sliced
Several water apples (jambu air), thickly silced
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Preparation:
To make the sauce:
Grind the palm sugar, salt, roasted shrimp paste and chilies to a smooth paste in a mortal. Add the tamarind juice to the ground mixture and mix well
In a saucepan, bring the water to a boil, then reduce the heat to low.
Add the mixture to the water, stir well, increase the heat to a medium and bring the mixture to a boil
Reduce the heat to low and simmer until the sauce is thickened
Place all the cut fruit in a large salad bowl, drizzle the sambal rujak over them and toss to coat well.
Or
Place all the cut fruit in large plate and then dip the fruit to the sauce (sambal rujak)
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