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Rujak (Spicy Padang Fruit Salad

Monday, 26 May 2008

Description

World traveler Jeff Corydon, who provided this recipe, says that the secret of this spicy salad is in the sauce, and the local taste is honored by including crushed peanuts and additional chiles. Any firm fleshy fruit can be used, such as under-ripe bananas, carambolas, Asian pears, and even some vegetables like jicama or cucumber.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Fruit

Cooking Method

Simmer

Heat Level

Chile

Serrano

Meal/Course

Side Dish

Serves

1 quart water

1 teaspoon salt

1 pomelo or tart pink grapefruit, sectioned

2 mangoes, slightly underripe, peeled and cut into bite-size pieces

2 tart apples, peeled and cut into bite-size pieces

1 small pineapple, peeled and cut into bite-size pieces

4 serrano chiles, seeds and stems removed

2 tablespoons dried tamarind pulp

2 tablespoons hot water

1/4 cup palm sugar or dark brown sugar

1 cup water

1/2 cup unsalted, roasted crushed peanuts, or 1/4 cup crunchy peanut butter

Methods/steps

Mix the water with the salt and add the pomelo or grapefruit, mangoes, apples, and the pineapple and soak overnight in the refrigerator.

Place the chiles in a blender and process until smooth.

Make the tamarind water by mashing the dried tamarind in the 2 tablespoons of hot water until it softens and dissolves. Strain the mixture to remove any seeds or tissue.

Melt the brown sugar in a pan with 1 cup water over low heat until the sugar dissolves, about 5 minutes. Add the crushed peanuts, processed chiles, the tamarind water, and simmer for 5 minutes, stirring often, until a fairly thick, sticky syrup forms. Put the syrup in the refrigerator to chill.

When ready to serve, drain the water from the fruits. Pour the syrup over the fruit and toss to coat evenly. Serve at once.

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