RUJAK KUAH PINDANG


 

Rujak Kuah Pindang is a delightful Indonesian dish featuring a spicy and tangy tamarind soup served with a variety of fresh fruits and vegetables. Here's a recipe to make it:

Ingredients:

For the soup (Kuah Pindang):

  • 1 liter water
  • 3 tablespoons tamarind paste
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 teaspoon salt
  • 2 kaffir lime leaves
  • 2 lemongrass stalks, bruised
  • 2 cloves garlic, minced
  • 2 red chili peppers, thinly sliced
  • 1 teaspoon shrimp paste (terasi), toasted (optional)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin

For the fruit and vegetable salad (Rujak):

  • Assorted fruits and vegetables, such as cucumber, pineapple, mango, jicama, green apple, and water spinach (kangkung), sliced or julienned
  • Fried tofu or tempeh, sliced (optional)
  • Fried shallots, for garnish (optional)
  • Crushed peanuts, for garnish (optional)

Instructions:

  1. Prepare the soup (Kuah Pindang): In a large pot, bring the water to a boil. Add the tamarind paste, palm sugar, salt, kaffir lime leaves, lemongrass, minced garlic, sliced red chili peppers, toasted shrimp paste (if using), ground coriander, and ground cumin. Stir well to combine.

  2. Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if needed, adding more tamarind paste, sugar, or salt to balance the flavors.

  3. While the soup is simmering, prepare the fruits and vegetables for the salad (Rujak). Slice or julienne the assorted fruits and vegetables into bite-sized pieces.

  4. Arrange the sliced fruits and vegetables on a serving platter, along with the fried tofu or tempeh (if using).

  5. Once the soup is ready, strain it through a fine-mesh sieve to remove any solids. Discard the solids and pour the strained soup into a serving bowl.

  6. To serve, pour the Kuah Pindang (soup) over the arranged fruits, vegetables, and tofu/tempeh on the serving platter.

  7. Garnish the Rujak with fried shallots and crushed peanuts if desired.

  8. Serve the Rujak Kuah Pindang immediately as a refreshing and flavorful appetizer or light meal.

Adjust the spiciness of the soup by adding more or fewer chili peppers according to your preference. You can also customize the fruits and vegetables used in the salad based on what's available and your personal taste preferences. Enjoy!

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