6 Home-style Rujak Recipes, Spicy Nampol

Rujak has indeed become a popular food among Indonesian people. Because it is so popular, it is very easy to find rujak sellers on the side of the road. How to make rujak seasoning is also very easy, you can even make it yourself at home.

Nah, If you want to eat rujak, but are too lazy to go out, try making your own rujak, yuk! By making your own rujak at home, you can adjust the spiciness level according to your taste. Here we present 6 home-style rujak recipes whose spicy nampol is addictive.

1. Young Mango Rujak

Ingredients:

Young mangoes – 2 pieces

Rujak Sambal:

Red cayenne pepper – 3 pieces

Curly red chilies – 2 pieces

Shrimp paste, grilled briefly – 1/4 tsp

Brown sugar – 100 grams

Peanuts, fried – 1 tbsp

Tamarind – 3 pieces

Salt to taste

Boiled water – 30 ml

How to make:

1. Puree the chilies, shrimp paste, salt and brown sugar, tamarind. Add peanuts, coarsely chop.
2. Add boiled water in a mortar, mix well with a plastic spatula or spoon.
3. Peel the young mango, wash it clean, then cut it into pieces.
4. Dip young mango with rujak chili sauce or mix well if you like.

2. Shaved Rujak

Ingredients:

Kedondong – 4 pieces

Cucumber – 1 piece

Guava – 1 piece

Jicama – 1 piece

Young mango – 1 piece

Pineapple – 1 piece

Lime, take the juice – 1 piece

Brown sugar – 150 grams

Granulated sugar – 5 tbsp

Salt – 1 tbsp

Air – 1 liter

Ground spices:

Large cayenne pepper, seeds removed – 3 pieces

Cayenne pepper – 3 pieces

Salt – 1 tsp

How to make:

1. Wash all the fruit and peel the skin.
2. Grate kedondong fruit, cucumber, guava and jicama. Set aside.
3. Dice the mango and pineapple. Set aside.
4. Boil water in a pan with brown sugar, granulated sugar, and salt. Pick up.
5. Add the ground spices to the stew. Mix well and let cool.
6. Put all the fruit into the sugar boiling water. Stir well. Store in the refrigerator for a few moments.
7. Ready to be served.

Tips

1. If you like it spicy, you can add the amount of chili according to your taste.
2. Store the rujak in the refrigerator for at least 30 minutes so that the taste is more delicious, as the fruit juice comes out and mixes with the rujak sauce.

3. Fruit Rujak

Ingredients:

Pineapple – 1/8 fruit

Jicama – 1 piece

Guava – 4 pieces

Cucumber – 1/2 fruit

Mengkal papaya – 1/4 fruit

Mango curd – 1/2 fruit

Kedondong – 1 piece

Rujak Seasoning:

Fried peanuts – 50 grams

Brown sugar – 100 grams

Red bird’s eye chilies – 5 pieces

Fried garlic – 2 cloves

Petis – 1/2 tbsp

Tamarind water – 1 tbsp

Salt to taste

Enough water

How to make:

1. Peel all fruits except cucumber and guava. Wash clean and cut to taste.
2. Blend all the rujak spice ingredients. Correct the taste.
3. Arrange the cut fruit on a plate and serve with rujak sauce.
4. Ready to be served.

Tips

1. Petis can be replaced with previously grilled shrimp paste, according to taste.
2. The amount of water used can be adjusted to the desired thickness of the rujak seasoning.

4. Vinegar Rujak

Ingredients:

Jicama, medium size – 1 piece

Pineapple, medium size – 1 piece

Cabbage – 100 grams

Bean sprouts, tails removed – 200 grams

Cooking vinegar – 2 tbsp

Boiled water – 200 ml

Salt to taste

Fried peanuts for sprinkling – enough

Ground spices:

Cape red chilies – 8 pieces

Garlic – 2 cloves

Fried peanuts – 100 grams

Brown sugar – 200 grams

Granulated sugar – 3 tbsp

Roasted ebi – 1 tsp

How to make:

1. Wash fruits and vegetables.
2. Cut the box, put it in a bowl.
3. Add the ground spices, stir well.
4. Add water and vinegar, stir again, adjust the taste according to taste.
5. Store the rujak in an airtight container, chill in the refrigerator.
6. Serve the vinegar rujak with a sprinkling of fried peanuts.

5. Rujak Ice Cream

Ingredients:

Mengkal papaya – 1 piece

Kedondong – 2 pieces

Young mango – 1 piece

Jicama, medium size – 1 piece

Pineapple – 1 piece

Ice cream / es putar – 2 scoop

Spice:

Brown sugar – 100 grams

Grilled shrimp paste – 1/2 tsp

Salt – 1/2 tsp

Tamarind – to taste

Red chili (optional) – to taste

How to make:

1. Grate/shave all the fruit.
2. Grind the spices, no need to add water. The thing is, later the grated fruit will release juice.
3. Mix the grated fruit and spices, stir well.
4. Serve with ice cream.

Tips

If you want to get more juice, you can leave the rujak overnight. The fruit tastes much fresher.

6. Rujak Cireng

Ingredients:

Sago flour – 200 grams

Spring onions, finely sliced ​​– 1 stalk

Water – 200 ml

Salt – 1/2 tsp

Granulated sugar – 1/2 tsp

Broth powder – 1/2 tsp

Ground pepper – 1/2 tsp

Garlic, crushed – 2 cloves

Oil for frying – as needed

Sago flour, to form the dough – 2 tbsp

Rujak Seasoning:

Cayenne pepper – 4 pieces

Brown sugar, finely chopped – 50 grams

Grilled shrimp paste – 1/2 tsp

Tamarind juice – 1 tbsp

Warm water – 75 ml

Salt – 1/2 tsp

How to make:

1. Rujak seasoning: Finely grind all the ingredients then dissolve in warm water, stir well. Set aside.
2. In one container, mix sago flour and spring onions. Mix well then set aside.
3. Prepare a pan, add water, salt, sugar, stock powder, pepper and garlic. Stir well and cook until boiling. Lift.
4. Pour into a container filled with flour. Stir well with a wooden spoon until the dough is mixed and can be formed.
5. Heat oil in a frying pan.
6. Coat your hands with sago flour. Take enough dough and shape it into a flat round shape.
7. Fry the cireng in a pan until both sides are cooked. Lift and drain.
8. Ready to be served with rujak seasoning.

Tips

The water must really boil when mixed with the flour so that the cooked cireng results are not tough.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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