Strain the Sambal Rujak. Strain, the pour over the fruit. Toss the fruit to cover it in the Rujak sauce. Serve! This is definitely my favorite fruit salad recipe of all time. It’s quite easy to make, though you may have trouble finding some of the ingredients. I have a great Asian market near me for imported fruits, vegetables and seasonings, though this can be made with more local fruits and vegetables. The real secret is in the spicy palm sugar dressing, which is just outstanding. Belecan (dried shrimp paste) can be tough to find, but check the recipe tips and notes section for substitutes and where to buy it online. Let’s talk about how we make Rujak, shall we? Make the Sambal Rujak (Rujak Sauce). Add the sugar and ½ cup water to a saucepan. Bring to a boil, the reduce the heat and simmer for 10 minutes to make a simple syrup. Stir in the remaining ingredients (water, tamarind juice, roasted belacan, whole peppers, salt). Boil and Simmer the Sambal Rujak. Bring the rujak dressing to a boil, then reduce heat and simmer 5 more minutes. Remove from heat and cool. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can use a food processor to chop the fruit, but I prefer more bite size portions. Serve it with this amazing Beef Rendang Recipe (Indonesian Beef Curry). So good!
Storage & Leftovers
Storing your Rujak in an airtight container in the fridge may allow you to store the leftovers for up to 1-2 days. To maximize the storage life, make sure to refrigerate the it promptly.
