Rujak Serut (Shredded Fruit Salad with Coconut Sugar Syrup)

Rujak Serut (Shredded Fruit Salad with Coconut Sugar Syrup). This shredded fruit salad is the perfect one for summer. The fruit salad is ultra refreshing, very appetizing, full of textures and flavors. You can serve the fruit salad as an appetizer, side dish, snack or even dessert. The fruits combination is not fix, feel free to use anything which are available in your area. The dressing made from coconut/palm sugar, for its deep, sweet, coconutty, almost caramel-ish flavour; then salt to balance the sweetness; tamarind paste/vinegar & lime for the sourness; a touch of shrimp paste for that extra savoury umami-ness; and chillies for the hot slap on the face. If you don't like it too spicy, just use smaller amount of chilies (or just discard the seeds & ribs). Making this salad does require quite a bit of work, to slice & shred the fruits, but the results will be totally worth it. A fruit salad that you simply must try!

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Nanas, 250 gr Jeruk Bali, 300 gr Mangga muda
• 150 gr Bengkuang/Ubi merah, 200 gr Ketimun, 1 lt Air
• 7 Rawit, 150 gr Gula jawa/palm, ½ st Terasi (opsional)
  
• 3 Cabai merah, 2 st Asam (2 st Cuka+2 sm Air nipis)
• 30 gr Kacang tanah tanpa kulit-goreng, 5-6 sm Gula
  
• 1 st Garam, Kacang tanah goreng-taburan (opsional)

Cara membuat

• Ukuran diatas adalah berat daging buah saja (setelah dikupas). Serut/potong tipis panjang: mangga, bengkuang/ubi & ketimun. Potong kecil2 nanas & jeruk bali. Atau potong2 buah sesuai selera. Sisihkan.
• Haluskan kacang tanah, rawit & cabai merah. Sisihkan.
• Didihkan air, masukkan kacang & cabai halus, gula jawa, gula, asam, garam & terasi. Aduk hingga gula larut & rasa menyatu. Angkat dari api, masukkan buah2an. Biarkan hingga dingin lalu simpan di kulkas semalam, hidangkan dingin2. Taburi dng kacang goreng sebelum dihidangkan jika suka.

Ingredients

• 300 gr Pineapple, 200 gr Cucumber, 300 gr young Mango
• 250 gr Pomelo, 150 gr Jicama/Sweet potato, 1 tsp Salt
• 1 lt Water, 30 gr skinless Peanuts-fried, 3 Red chilies
• 7 Bird`s eye chilies, ½ tsp Shrimp paste (optional)
• 2 tsp Tamarind (2 tsp Vinegar+2 tbsp Lime juice)
• 150 gr Coconut/Palm sugar, 5-6 tbsp Sugar
• Fried Peanuts-sprinkle (optional)

Directions

• The fruits weight stated above are only for the fruit meat/flesh (after the fruits skin/rind peeled). Shred/thinly cut the mango, jicama/sweet potato & cucumber into matchsticks. Small slice the pineapple & pomelo. Set it aside.
• Grind fried peanuts & all chilies; set it aside.
• Boil water, stir in ground peanuts & chilies, all sugar, tamarind, salt & shrimp paste. Cook until the sugar dissolved & the flavor blended. Remove from the heat, add in all fruits. Let it cool completely; cover & refrigerate over night. Sprinkle more fried peanuts before serving if you like. Serve cold.

Tumis Labu Siam & Tempe (Sautéed Chayote & Tempeh)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Labu siam-potong dadu, 1 Tomat-potong2, 125 ml Air
• 2 Cabai merah-iris2, 1 st Terasi, 1 Daun bawang-iris2
• 100 gr Tempe-potong2, ½ st Kaldu bubuk, 2 Daun salam
• 1 st Gula, ½ st Lada bubuk, 2 sm Minyak, Garam

Haluskan:

• 4 Bawang merah, 2 Bawang putih kecil, 3 Cabai keriting
• 2 cm Kencur, 1 Tomat kecil

Cara membuat

• Goreng tempe sampai kecokelatan. Remas2 labu dengan garam, diamkan 15 menit.
• Tumis bumbu halus, terasi & cabai dengan minyak. Masukkan labu, salam, air, gula, lada & kaldu. Masak hingga labu matang tetapi masih kaku. Beri tomat, daun bawang, garam & tempe, aduk hingga rasa menyatu.

Ingredients

• 1 Chayote-diced, 1 Green onion & 1 Tomato-sliced, Salt
• 125 ml Water, 2 Red chilies-sliced, 1 tsp Shrimp paste
• 100 gr Tempeh-diced, 1 tsp Sugar, ½ tsp Broth powder
• 2 Bay leaves, ½ tsp Pepper, 2 tbsp Oil

Grind into a paste:

• 4 Shallots, 2 small Garlic cloves, 2 cm Lesser Galangal
• 1 small Tomato, 3 Cayenne peppers

Directions

• Fry tempeh until golden brown; set it aside. Squeeze chayote with some salt & let it stand for 15 minutes.
• Sauté ground spices, shrimp paste & chilies with oil. Put in chayote, bay leaves, water, sugar, pepper & broth powder. Cook until the chayote cooked, but still crisp. Stir in tomato, green onion, salt & fried tempeh. Cook until the flavor blended.

Larb Ped (Ground Duck Meat Salad-Laos/Thai Duck Larb)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 350 gr Daging bebek-cincang/potong kecil2, 2 sm Saus soya
• 2 Daun bawang & 7 Rawit-iris2, 1 sm Daun jeruk iris halus
• 3 st Daun ketumbar iris, 2 st Cabai bubuk, 2 st Kecap ikan
• 8 Daun kemangi/Mint-sobek2, 2 sm Ketan putih, Garam
• 50 gr Bawang merah-iris halus, 2 sm Air jeruk nipis
• 2 sm Sereh iris halus, 2 sm Air kaldu bebek/ayam
• Daun selada, Tomat, Ketimun, lobak, dll-untuk salad

Cara membuat

• Sangrai beras ketan di pan hingga kecoklatan. Angkat lalu biarkan sampai mendingin. Giling beras ketan tersebut sampai halus. Sisihkan.
• Campur daging dengan air nipis, saus soya & kecap ikan, biarkan 30 menit.
• Panaskan wajan anti lengket, tumis daging bersama rawit, sereh & daun jeruk hingga dagingnya matang. Masukkan kaldu, cabai bubuk & garam. Masak hingga mengering. Beri bawang merah, daun bawang & beras giling, aduk hingga rata saja. Angkat, beri kemangi & daun ketumbar/mint. Aduk rata.
• Atur daun selada dipiring saji, letakkan daging di atas selada. Hias dengan ketimun & tomat di sekelilingnya (sayuran dapat  diganti, tergantung selera).

Ingredients

• 350 gr Duck meat fillet-minced/small cut, 2 tsp Fish sauce
• 2 tbsp raw Sticky rice, 2 tsp Chili flakes, 2 tbsp Lime juice
• 3 tsp sliced Cilantro, 8 Lemon basil/Mint leaves-shredded
• 1 tbsp finely sliced Kaffir lime leaves, 2 tbsp Soya sauce
• 2 Green onions & 7 Bird`s eye chilies-sliced, enough Salt
• 50 gr finely sliced Shallots, 2 tbsp Duck/chicken stock
• 2 tbsp finely sliced Lemongrass
• Lettuce, Tomato & Cucumber-for the salad

Directions

• Toast the sticky rice in a skillet until light brown; remove from the heat & let it cool down. Grind them into a coarse powder; set aside.
• Combine the meat with lime juice, soya sauce & fish sauce; let it stand for ~ 30 minutes.
• In a hot nonstick skillet, sauté the meat, bird`s eye chilies, lemongrass & kaffir lime leaves until the meat is cooked. Add in duck stock, chili powder & enough salt. Cooked until it becomes rather dry. Put in green onion, shallots & ground sticky rice; stir just until it combined. Remove from the heat; add in lemon basil/mint leaves & cilantro.
• Arrange lettuce in a serving plate & put in the meat above the lettuce. Place some cucumber & tomato slices around the plate (you could also add other kind of vegetable as desired).

Daging Jeruk Keprok/Chen Pi Niu Rou (Tengerine Beef)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Daging sapi samcan, ½ st Lada Sichuan*, 2 sm Madu
• 1 Jeruk keprok, 2 st Doubanjiang*, 4 sm Minyak sayur
• 2 sm Kecap asin, 2 sm Saus soya, 2 sm Wijen-sangrai
• 2 sm Angciu/Dry sherry, 1 st Maizena, 2 sm Saus hoisin
• 1 Cabai merah-buang biji & cincang, 2 sm Jahe cincang
• 2 Daun bawang-iris 1½ cm, 2 Bawang putih-haluskan

 

Cara membuat

• Kupas jeruk keprok, ambil 10 gr kulit, kerok & buang bagian putihnya. Didihkan air di pot kecil, masak kulit jeruk selama 5-6 menit untuk menghilangkan rasa pahitnya. Iris2 kulit jeruk tipis memanjang, sisihkan. Peras 60 ml air jeruk keprok.
• Iris2 daging tipis memanjang ukuran 5 cm; sisihkan. Kocok maizena, kecap asin, saus soya, 1 sm angciu, bawang putih & jahe. Masukkan daging & aduk rata. Tutup & rendam daging di kulkas selama 30 menit.
• Panaskan 3 sm minyak sayur di wajan dengan api besar. Masukkan daging, tumis hingga kecokelatan tapi masih ada bagian yang berwarna pink di daging. Angkat daging bersama cairannya & sisihkan.
• Panaskan 1 sm minyak sayur di wajan. Masukkan lada Sichuan, kulit jeruk & cabai, tumis 1 menit. Tuangi 1 sm angciu, air jeruk, saus hoisin & madu. Masak hingga cairan berkurang setengahnya. Masukkan daging & daun bawang, aduk2 sampai daun bawang mulai layu. Angkat dari wajan & taburi dengan wijen.
• * Doubanjiang: Pasta kacang (broad bean) pedas. Bila tidak ada lada Sichuan, dapat diganti dengan andaliman.

 

Ingredients

• 600 gr Beef flank steak, 2 tsp Chili broad bean paste
• 2 tbsp minced Ginger, 2 tbsp Honey, 1 tsp Cornstarch
• 2 Green onions-sliced into 1½ cm, 4 tbsp Vegetable oil
• 2 Garlic cloves-grind, 1 Tangerine, 2 tbsp Hoisin sauce
• 1 Red Chili-seeded & chopped, 2 tbsp Light Soy sauce
• 2 tbsp Sesame seeds-toasted, ½ tsp Sichuan peppercorns
• 2 tbsp Chinese rice wine/dry sherry, 2 tbsp Salty soy sauce

 

Directions

• Peel the tangerine, take 10 gr of the rind; scrape away the white pith. Boil water in a small pot; blanch the tangerine rind in water for 5-6 minutes to get rid of any bitterness. Slice the rind into slivers; set aside. Squeeze out & save 60 ml of the tangerine juice.
• Thinly slice beef into 5 cm long strips; set aside. Whisk together the cornstarch, all soy sauce, 1 tbsp rice wine, garlic & ginger. Add in the beef & toss to coat all sides; covered & marinate beef in the fridge for 30 minutes.
• Heat 3 tbsp of vegetable oil in a wok/large pan over high heat. Put in beef & stir-fry until the beef browned but still slightly pink inside. Remove beef & any liquid from the wok & then set it aside.
• Heat 1 tbsp of vegetable oil in a wok until it`s hot. Add in Sichuan peppercorns, tangerine rind & chili; stir-fry for 1 minutes. Pour in 1 tbsp rice wine, tangerine juice, hoisin sauce & honey. Stir until the liquid reduced into half. Toss in beef & sliced green onion; stir until the green onion starts to wilt. Remove from the wok & sprinkle with sesame seeds.