7 Varieties of Rujak in Indonesia: Exploring a Colorful Culinary World

TIMESINDONESIA, JAKARTA – Indonesia, with its rich culinary heritage, offers a plethora of delightful dishes, and one that stands out is rujak. This traditional dish is a beloved salad with various regional variations.

Rujak is a unique blend of flavors, combining fruits, vegetables, and a special peanut sauce or dressing. It encompasses sweet, sour, spicy, or a fusion of these tastes, making it a perfect companion on a hot day.

Various Types of Rujak in Indonesia

1. Rujak Buah (Fruit Salad)

Rujak buah, or fruit salad, is perhaps the most popular variation. It features an assortment of tropical fruits like pineapple, mango, papaya, and cucumber, all cut into bite-sized pieces. The sauce typically consists of a mixture of tamarind, palm sugar, crushed peanuts, and chili, creating a tantalizing blend of sweet and spicy flavors.

2. Rujak Cingur

Originating from East Java, rujak cingur is a unique version of rujak that incorporates beef snout (cingur) into the dish. Alongside various vegetables and fruits, this dish is known for its distinctive peanut sauce, which adds a rich and savory dimension to the flavor profile. The combination of textures and flavors in rujak cingur makes it a true culinary adventure.

3. Rujak Serut (Shaved Rujak)

Rujak serut, also known as rujak gobet by the local, is a refreshing treat found in many parts of Indonesia. In this version, the ingredients are finely shaved or grated, creating a unique texture. The sauce is often made from tamarind, chili, and palm sugar, delivering a harmonious blend of sweet, sour, and nutty flavors.

4. Rujak Bebeg

Hailing from West Java, rujak bebeg features a delightful mix of fried peanuts, coconut, and shrimp crackers (krupuk) combined with a variety of vegetables and fruits. The sauce is made from coconut milk and palm sugar, offering a smooth sweetness that complements the crispy elements perfectly.

The unique aspect of rujak bebeg preparation is the pounding or crushing using traditional tools. There are various regional versions of rujak bebeg in Indonesia, such as Rujak Bebeg Bali and Rujak Bebeg Banyumas.

5. Rujak Ulek

Rujak ulek is a traditional Javanese version of rujak with a spicy kick. The sauce is made by grinding chilies, shrimp paste (terasi), and palm sugar in a mortar and pestle, resulting in a spicy, savory, and slightly sweet concoction. This rujak is often served with fried tofu and tempeh.

6. Rujak Petis

Rujak petis is famous in Surabaya and East Java. It's known for its pungent black shrimp paste (petis) dressing, which adds a distinctive umami flavor to the salad. This version typically includes vegetables like water spinach (kangkung), bean sprouts (tauge), and cucumber.

7. Rujak Shanghai

Rujak Shanghai is a unique fusion of Indonesian and Chinese flavors. It combines elements of sweet and sour, featuring ingredients like green apples, carrots, and cucumbers. The dressing incorporates ingredients like plum sauce, vinegar, and sugar, resulting in a delightful blend of tangy and sweet.

The diverse variations of rujak in Indonesia showcase the culinary richness and creativity of the country. Whether you prefer the sweet and spicy sensation of rujak buah or the savory complexity of rujak cingur, there's a type of rujak to explore for every palate. These delicious salads not only satisfy your taste buds but also provide a glimpse into Indonesia's cultural and culinary diversity.

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