Rujak is basically a fruit and vegetable salad from Indonesia and the neighboring Southeast Asian Countries. Rujak is rather a ubiquitous food, especially in western Indonesia. Each region usually has their own flair in Rujak and can be quite different to other places. Here are some of the most famous types of rujak you can find in Indonesia.
Literally means ‘fruit rujak’, this is also known as rujak manis (sweet rujak). As the name implies, the main ingredients are fruits, usually water apple, pineapple, jicama (bengkoang), cucumber, young mango, sweet potato, starfruit, and kedondong. The sliced fruits are dressed with sheet and spicy sauce made of palm sugar, tamarind, shrimp paste, peanut, and chili.
Rujak Tumbuk (bebek)
This one means ‘ground rujak’. Just like rujak buah, almost all ingredients are the same except this time they are all ground or mashed together. The dressing is not poured, but mixed together during the grinding process.
This is a ‘vinegared rujak’. This one comes from West Java, having sour and fresh taste. Using fruits as its main ingredients, the dressing is sour and spicy. The dressing is made from vinegar, chili pepper, and palm sugar. In a way, this one is almost similar to asinan.
This one hails from Banyuwangi. As the name suggests, this dish is a combination of rujak and soto. In this dish, they use vegetable rujak, mainly water spinach (kangkung) and beansprouts. The rujak is served with rice cake and shrimp paste sauce before then poured with soto soup.
This one is created by Chinese community in Jakarta. The name is not directly taken from the Shanghai City, but from a cinema in Batavia during colonial era. The main ingredients for rujak shanghai are kangkung, edible jellyfish, octopus, and bengkoang. They use red sauce, pinaple juice, and ground peanuts.
Juhi is salted cuttlefish. This rujak also contains tofu, fried boiled potato, cucumber, noodles, lettuce, cabbages, and fried garlic. The dressing is usually made from vinegar, peanut sauce, chili, and garlic. Initially a Chinese community dish, now rujak juhi is known as Betawi dish.
Cingur is cow’s mouth. This is a somewhat meaty rujak made with cooked cow lips, bengkoang, cucumber, kangkung, lontong, tofu, and tempe. The dressing is black sauce made from petis and ground peanuts. This delicacy if a specialty food from Surabaya.
This is almost similar to rujak cingur and also comes from Surabaya. However, there is no meat in this one. Rujak petis is made from cucumber, kangkung, kedondong, tofu, beansprouts, and bengkoang. They are dressed with black petis sauce made from unripe banana, palms sugar, dried shallots, and ground peanuts.
This is very similar to rujak buah, and it also comes from Surabaya. It’s not only fruit, but also fried tofu, garlic, and sometimes also beef tendons. The sauce is sweet and spicy made from palms sugar, chili, and soy sauce.
Rujak Kuah Pindang
This one comes from Bali. This delicacy is very similar with rujak buah. The only difference is its dressing. Instead of using normal rujak sauce, they use spiced fish broth made from terasi, salt, chili, and fish broth.
This is very unique as pengantin means bride/groom in Indonesia. This rujak contains potatoes, boiled eggs, fried tofu, pineapple, bean sprout, carrot, pickles, lettuce, cabbage, cucumber,crackers, and chili. The sauce is made from ground peanuts and a little vinegar.
This literally means shredded rujak. It is somewhat similar to rujak tumbuk, but instead of mashing all the fruits and sauce, they just shred it into bite-sized pieces.
Rujak u’ Groeh
This is a delicacy from Aceh. Instead of fruits, this rujak is made from young and tender coconut meat and papaya. The sauce is made from sugar, sugar palm, ice, salt, lime and chili. This rujak best enjoyed cold.