Rujak Cuka

Recipe by Siti Khomsah

Spicy
Low Cost

Serve: 5 Person

This signature dish from the Temanggung culture is often served to guests. It goes fast, so keep extra in the kitchen for refilling the serving plate.

100 gr jicama, cut into cubes
100 gr cucumber, cut into cubes
250 gr pineapple, cut into cubes
100 gr cabbage, finely grated
100 gr bean sprouts, remove heads
200 gr peeled Malang apple, cut into cubes

Simple Syrup

1000 gr sugar
3 glasses of water

Peanut Sauce

150 gr roasted peanuts, ground
5 dried shrimp, boil. Discard shrimp and use water.
1 kaffir lime, grate for zest
Vinegar

Spice Paste

1 thumb-sized piece shrimp paste, pan roasted
1 thumb-sized piece turmeric
5 garlic cloves
50 gr red curly chilies, stir-fry
50 gr red bird’s eye chilies, pan roasted
½ tsp salt

Garnishes

Roasted peanuts
Emping Chips

This signature dish from the Temanggung culture is often served to guests. It goes fast, so keep extra in the kitchen for refilling the serving plate.

Steps

Simple Syrup: Dissolve sugar in water and bring to boil. Cook until 2 glasses of syrup remain. Set aside to cool.
Peanut Sauce: Mix simple syrup, ground peanuts, spice paste, and well. Add the sliced fruit, cabbage, and bean sprouts, stir well. Refrigerate.
Serve with garnishes on side.