Rujak Uleg (Indonesian Fruit Salad)

Course: Salad

Cuisine: Indonesian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings as a sidedish

Calories: 313kcal

Author: Marvellina

Refreshing fruit salad accompanied with Indonesian-style sweet, spicy, sour, and umami dressing. This is a popular street food loved by locals in Indonesia.

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Ingredients

Fruits and vegetables: (use what you like or in seasons)

250 g Persian cucumber
300 g jicama peeled
125 g star fruit
300 g pineapple

Protein: (optional)

200 g extra firm tofu

Bumbu kacang:

100 g roasted unsalted peanuts you can use salted peanuts too
5 red Thai chili more or less depending on your spicy tolerance
¼ tsp terasi optional
250 g coconut sugar
½ tsp salt adjust to your taste especially if you use salted peanuts
3 Tbsp tamarind paste
100 g water or more as needed

Instructions

Prepare the sauce: (can be done a few days before)

The sauce can be prepared a few days ahead. It can be kept in the fridge for about a week and in the freezer for up to one month
If you want a traditional way, use raw peanuts with skins. Preheat some oil over medium heat. Add the peanuts in and fry over medium-low heat. Fry until the peanuts are golden brown. It takes about 4-5 minutes. Control the heat to make sure they don't get burnt. Remove and place on absorbent paper towel
I just use store-bought dry-roasted unsalted peanuts (for convenience)
Terasi usually comes in a block. You can dry roast it on a pan for a minute or so to bring out the flavor. If you can't find terasi, you can also use shrimp paste that comes in a jar
Place the peanuts, chili, terasi on a mortar.
Use the pestle to grind the ingredients manually. This action is called "uleg/ulek" until they turn into coarse paste consistency. How coarse or fine you want the texture of the sauce is really up to you. I prefer to be able to still bite into some of the peanuts. So mine is much coarser and rustic in appearance
Add the coconut sugar, salt, and tamarind paste to the mortar. If using gula Jawa/gula merah that comes in a block, cut or shave into small pieces. Add half of the water and manually grind again, adding water as needed.
The sugar should be all dissolved as you uleg the mixture. How much water to add is really up to you. If you want the sauce to be thicker, you can add less water. If you want it runnier, just add more water. Simple as that
Have a taste and adjust by adding more salt or chili or coconut sugar to your taste
Serve it on a mortar with fruits and veggies. If you prepare ahead, transfer to a clean jar with a tight-fitting lid and store in the fridge for up to a week or in a freezer for up to one month

If you want to use tofu:

I use extra-firm tofu that I cut into cubes. Pat them dry and toss with a bit of oil and then I air-fried at 375 F (190 C) for 5 minutes or until lightly golden brown. You can also pan fry with a bit of oil on the stove until lightly golden brown

Prepare the fruits and veggies:

Cut the fruits into bite-size chunks or into slices. It's up to you. If you choose to use water spinach, beansprouts, and string beans, blanch them in boiling water for a minute or two and then remove from the boiling water and submerge into ice water or simply run cold water to over the veggies to stop the cooking process
Arrange the fruits, veggies, tofu (if using), decoratively the way you know how on a large platter. Serve the sauce in the mortar for that authentic feel if you want.

How to store:

The blanched veggies are best eaten on the same day if possible. Leftover fruits and uncooked veggies can be covered tightly with a cling wrap or stored in air-tight container in the fridge.

Nutrition