Sambal rujak is a mixed fruit salad eaten with a sweet and spicy sauce, made using chilies, palm sugar and shrimp paste. Enjoyed as a fruity snack throughout Indonesia, with variations in Malay and Southern Chinese cuisine.
- 100 gr palm sugar, shaved
- 1 to 4 bird eye’s chillies (adjust the amount of chillies according to your preference)
- 1 tsp tamarind pulp (can be substituted with a piece of sour fruit such as unripe mango or Granny Smith apple)
- 0.5 tsp roasted shrimp paste (optional)
- Salt to taste
- 2 tbsp water
- Put the chilli, salt and shrimp paste in a mortar, and then pound all the ingredients until smooth.
- Add the tamarind, and mix well. Then add the shaved palm sugar. If the mixture is too dry, add 2 tbsp water.
- Continue pounding until you get a smooth, brown paste. It shouldn’t be too liquidy, so you can scoop the sambal with a piece of fruit.
- For extra creaminess, you can add roasted peanuts after step 1, and grind the peanuts to a smooth paste.
- Use at least 3 different fruits to make it a fun experience. Cut the fruits into bite-sized pieces.
Keywords: Quick and Easy, Shrimp Paste, Belachan, Rojak