Rujak sauce, also known as sambal rujak, is a vibrant and versatile Indonesian dipping sauce that’s bursting with sweet, spicy, and tangy flavors. Imagine a symphony of textures and tastes – the crunchy peanuts, the fiery chilies, the tangy tamarind – all blending harmoniously to create an unforgettable culinary experience.
This sauce is not just a condiment; it’s an adventure for your taste buds. Whether you’re new to Indonesian cuisine or a seasoned foodie, learning How To Make Rujak Sauce is a delicious journey you’ll want to embark on.
Unveiling the Magic of Rujak Sauce
Ingredients: A Medley of Freshness and Flavor
Essential Ingredients
- 100 grams palm sugar (gula jawa), roughly chopped – For that authentic caramel-like sweetness.
- 100 ml water – To dissolve the palm sugar and create the base.
- 5-7 red chilies (adjust to your spice preference) – The fiery kick of rujak sauce!
- 3 cloves garlic – Adds a pungent aroma and depth of flavor.
- 2 tbsp tamarind pulp, soaked in 1/4 cup warm water – Lends a tangy twist that balances the sweetness.
- 1 tsp shrimp paste (terasi), toasted – An umami bomb that adds a unique savory note.
- Salt to taste – Enhances all the other flavors.
Optional Ingredients for Extra Oomph
- 2 tbsp roasted peanuts, crushed – A delightful crunch and nutty flavor.
- 1/2 inch kencur (aromatic ginger), peeled and finely chopped (optional but recommended) – Adds a unique citrusy, earthy aroma.
Tools of the Trade
- Small saucepan
- Mortar and pestle or food processor
- Fine-mesh sieve (optional)
