Yep am back! See the pic above? that's pic of Rujak Beubeug that I proudly made by myself, thank you.
It tasted hot, sour, sweet and refreshing.♥
I can't always buy Rujak Beubeug because the vendors are quite rare now and should I say that I am agree with you who probably afraid getting food poisoning when you buy foods from traveling vendors.
I am not saying buying foods from street or traveling vendors in Indonesia - particularly in Bandung are bad coz there's many vendors who also smart and have good health and hygienic awareness but you always have to be very selective before you decide to buy from them unless you have stomach made from steel hehehe.
Even the locals who are used with the street foods, they occasionally gets food poisoning too so in case you're not sure if you want to buy Rujak Beubeug from traveling vendor or not sure if you could find one when you visiting Bandung then why not try to make it your self at home.
It's simple and easy to make, everyone can make it and as I promised you on my previous post here, I am going to share the Rujak Beubeug's recipe on this post.
Like other typical Indonesia fruit rujak, Rujak Beubeug also consist of assorted tropical fruits.
I wrote the fruit name in Sundanese language and fruits you need to make Rujak Beubeug are :
Buah atah (unripe mango)
Kadondong (Ambarella /hog plum)
Hui beureum (sweet potato)
Jambu (wax apple)
Cau Batu (Wild type/ wt Banana)
Jeruk Bali (Pamelo fruit)
Ingredients to make the sauce:
1/2 tube/block Gula Kawung (Arenga Sugar)/ Red Sugar
I prefer Gula Kawung coz it taste better and rural people in west Java love to use it but you can also use coconut sugar, if you can't find it.
3/4 tsp Terasi Udang (Fermented Shrimp paste) -roasted
To roast, wrap piece of terasi in aluminum foil, place in skillet, heat on high fire for couple minutes , just until you can smell the terasi.
Cengek/Cabe Rawit (Green chili padi) -if you like
1/2 ts Salt
Coarsely chop all fruits-you only need 3 to 4 chops for each fruit to make a portion of Rujak Beubeug like shown on my picture above, then put the coarsely chopped fruits into a wooden mortal- I hope you have one. In my case, I use a stone mortar.
Add the ingredients and pound until all the fruits and spices crushed.
When you finish, stir well to combine and serve at room temperature.
For those of you who might not familiar with some of the tropical fruits and ingredients I mentioned above, here's their pictures to save your time from googling. :)
All these tropical fruits are easy to find here at my place.
Ganas/ Nanas (pineapple)
The only thing I complain is when I peeled its skin- I really hate this part but I like its sour taste especially when you eat it in a hot day.
Buah atah (Mangga) / Mango
Kadongdong (Kedondong) /Ambarella /hog plum
Balimbing (Belimbing) / starfruit
This is the type of Jambu air that commonly used for Rujak because it taste more sour than other type of Jambu air. Locals often say here, "If it not sour, sweet and hot, than it's not Rujak ." :)
Bangkuang ( Bengkoang) / jicama
Hui Beureum (Ubi merah) / Red sweet potato
Ubi merah is very essential on Rujak Beubeug, without it the rujak will not taste like it should.
I know its vegetable not a fruit. :P
Jeruk Bali (Pamelo fruit)
Oh I can eat all of them by myself LOL. I like all kind of oranges and this one is also my fav.
Pisang Batu (Wildtype Banana)
It has numerous large and hard seed, its also a must on typical Sundanese Rujak, its coarse taste really enrich the rujak's flavor.
Cengek (Cabe Rawit) / Chili Padi or Bird Chili
Red or green, its hot! Some Sundanese peoples can not do whithout this capsicum with their meals! :D
Is common ingredient use in Indonesian cuisine, made from fermented group shrimp, sun dried and it sold either in bulk or cut into fist-sized rectangular blocks.
Gula Kawung (Jawa Kawung)
or Gula Kabong? I dunno how you guys call this there but it looks like shown in the picture above.
It made from the sap of male of the male inflorescence of the palm Arenga pinnata.
What so special about it? Gula Kawung or palm sugar is brown and sweeter. You don't have to use a lot in the recipes. Plus it gives a richer sweet taste.
I hope you could find these fruits and the ingredients, so you make your own authentic Rujak Beubeug, if not then you should come to Bandung hehehe.
Some of these fruits can be bought at supermarket and some only available at traditional market.
Image fruits and ingredients are courtesy of: