Rujak buah (fruit rujak) In Indonesia,
rujak buah is also known as
rujak manis (sweet rujak). The typical Indonesian fruit rujak consists of slices of assorted tropical fruits, such as
water apple,
pineapple, unripe
mango,
jícama,
cucumber,
kedondong, and
sweet potato. Sometimes, variants of green apple,
bilimbi, and
pomelo are added. The sweet and spicy rujak dressing is made of water,
palm sugar,
tamarind, crushed peanuts,
shrimp paste (known locally as
petis), salt, and
bird's eye chili. The fruits are cut into bite-sized pieces, and the dressing is poured on top. An addition of
sambal garam powder (a mixture of salt and ground red chilli) is offered on the side for a saltier flavor. Javanese people call this version of rujak
lotis.
Rujak Bagan Rujak bagan is a typical dish of
Bagansiapiapi, Riau, locally known as
lolia. It consists of pineapple, prawn
fritters, cucumber, and
bean sprouts.
Rujak bakso Rujak bakso, or
bakso rujak, is a fusion dish between rujak and
bakso. In
Malang, the dish is made using a mixture of noodles,
water spinach,
menjes,
tofu, and meatballs, sprinkled with seasoning made from peanuts, chilies, and
petis, and doused with
bakso soup. In
East Jakarta,
bakso rujak is made with cucumber, mango,
kedondong, jícama, guava, papaya, pineapple, and
starfruit. The fruits are cut into pieces and doused in
bakso and rujak sauce.
Rujak belut In
Brebes, a version of rujak called
rujak belut is common, consisting of fried
eel smeared with sambal and served with fresh chopped
shallot and tomato.
Rujak bulung Rujak bulung is a traditional dish from Bali containing
seaweed mixed with
fish sauce, grated coconut, grated
galangal, and seasoning made from salt, sugar, chili peppers, and shrimp paste.
Rujak cingur . (pronounced "ching-ur") literally means "mouth" in
Javanese. This variant of rujak originates from
Surabaya and has a meaty taste, as it contains slices of cooked
buffalo or cow lips, jícama, unripe mango, pineapple, cucumber,
kangkung (water spinach),
lontong rice cake, tofu, and
tempeh, all served in a black
petis sauce, and crushed peanuts. It is topped with a sprinkle of fried shallots and
krupuk prawn crackers.
Rujak corek This version of rujak is made from a hollowed-out cucumber filled with a
petis sauce.
Rujak cuka Rujak cuka literally means "vinegar rujak". It is a speciality of
Sundanese cuisine of West Java, noted for its sourness. It is made of shredded fruits such as pineapple and unripe mango, and vegetables such as jícama, cabbage, bean sprouts, and cucumber. It is similar to
asinan, due to its sour and spicy dressing, since both dishes contain vinegar, palm sugar, and chilli.
Rujak ebi Rujak ebi is a fruit rujak containing
ebi (
dried shrimp) and
emping crackers. It is a delicacy of
Singkawang, West Kalimantan.
Rujak es krim A specialty dessert from
Yogyakarta, this dish consists of fruit rujak and coconut ice cream, served with sambal.
Rujak gamel Rujak gamel is a specialty rujak of Gamel village in
Cirebon Regency, West Java. It consists of noodles, boiled water spinach, cabbage, tofu, fritter,
eggplant, and wet
krupuk.
Rujak gobet Rujak gobet is usually served on special occasions such as the
telonan or
tingkepan celebrations of pregnant women. Various types of fruits, such as jícama, pineapple, starfruit, and guava are included, but especially young
jackfruit, locally known as
babal.
Rujak juhi Juhi means
salted cuttlefish in Indonesian. This variety of rujak contains fried tofu, fried boiled potatoes, fried shredded salted cuttlefish, cucumber, noodles, lettuce, cabbage, peanut sauce, vinegar, chilli, and fried garlic. It originates from the
Chinese community in Batavia (now
Jakarta).
Rujak kambang Rujak kambang consists of
rice vermicelli, cucumber, unripe mango, unripe papaya, as well as other fruit, seasoned with a thin sauce consisting of fish broth and
petis as well as salt and vinegar.
Rujak kangkung Rujak kangkung is made from water spinach, sweet spicy sambal, and krupuk. It is a delicacy from
Kuningan, West Java.
Rujak kembang katis Rujak kembang katis, or
rujak bunga pepaya, originates from
Bangka Island. It consists of
cassava leaves and papaya flowers as well as other vegetables, together with peanut sauce.
Rujak kuah pindang '' fish brine broth.
Rujak kuah pindang is a popular street food in
Bali, where instead of the normal dressing, the fruits are soaked in a spiced fish broth, which consists of
terasi shrimp paste, salt, bird's eye chilli, red chilli, and
pindang fish broth.
Rujak kucur Commonly found in
Cirebon, West Java, this dish, whose name means "to pour", is made with peanut sauce and spicy sour sauce. It includes water spinach, cucumber, bean sprouts,
asparagus beans, cabbage, different types of noodles,
bitter melon, and papaya leaves.
Rujak mie Rujak mie is a dish from
Palembang, consisting of noodles, tofu, slices of
pempek, cucumber, lettuce, and sweet spicy broth.
Rujak Natsepa Taken from the name of the beach where the dish is sold, in
Ambon, Maluku, this rujak is made with various fruits and vegetables, including rose apples, mangos, pineapples, starfruit, cucumbers, and sweet potatoes, as well as
nutmeg and
tomi-tomi. The topping sauce is made with coarsely ground fried peanuts and palm sugar.
Rujak pengantin Pengantin means "bride-and-groom pair" in Indonesian. This variant of rujak contains slices of boiled eggs, potatoes, fried tofu, pineapple, carrot, bean sprouts, pickles, chilli, lettuce, cabbage, cucumber, emping crackers, roasted peanuts, peanut sauce, and vinegar.
Rujak petis Another variant from Surabaya and
Ponorogo Regency,
Rujak selingkuh Rujak selingkuh, which originates in
Sumenep, Madura, contains a mix of fruits with peanut sauce and
soto soup, to which are added vegetables, rice vermicelli, and
lontong.
Rujak serut Literally meaning "shaved rujak",
rujak serut consists of similar ingredients as standard
rujak buah, with the difference being that the fruits are not cut into bite-sized pieces but shredded into a roughly grated consistency.
Rujak Shanghai Chinatown area of Jakarta This version of rujak was created by Indonesia's Chinese community in
Kota Tua Jakarta. It contains seafood, boiled sliced octopus,
jellyfish, and water spinach, and is served with thick red
sweet and sour sauce, mixed with pineapple juice and toasted crushed peanuts. Chilli sauce and pickled jícama are often served as condiments.
Rujak siwil A rujak dish from
Madura,
siwil is made from wheat flour,
tapioca flour, garlic, and spices. Generally,
siwil dough will be put into long plastic tubes and boiled first. It can additionally be fried with flour or simply cut and served with rujak seasoning made of a fish
petis sauce.
Rujak soto A dish from
Banyuwangi, East Java, this is a blend of beef soto and
rujak cingur, in which the vegetables (water spinach and bean sprouts) are served with
lontong in a
petis sauce poured over soto soup.
Rujak tahu Rujak tahu is a variant of rujak that contains tofu and was created in
Majalengka Regency in the 1970s. The sauce combines vinegar, sambal, and sweet soy sauce.
Rujak teplak In
Tegal Regency,
rujak teplak is a common variety of rujak consisting of vegetables such as water spinach, cabbage, bean sprouts,
asparagus beans, papaya leaves, cassava leaves, and banana blossoms, smeared with spicy sauce made from chilli, peanuts, and cassava. The dish is served with a noodle cracker called
kerupuk mie.
Rujak terasi This version of rujak is from
Lombok and consists of slices of fruits such as mango, june plum, pineapple, and papaya, mixed with sambal containing roasted shrimp paste.
Rujak tolet Also from Surabaya,
rujak tolet includes fried tofu, fried garlic, and optionally, beef tendons. The sauce is
petis-based, mixed with palm sugar, slices of raw bird's eye chilli, and sweet soy sauce.
Rujak tumbuk (rujak bēbēk) This is another variant of Indonesian fruit rujak, from West Java. The ingredients are almost the same, except that they are ground or mashed together ( or in Indonesian) in a wooden
mortar. The fruits include green
plantain, raw
red yam, jícama, apple,
kedondong, and unripe mango. The dressing is not poured on the fruit but mixed in. Traditionally,
rujak tumbuk was served on banana leaf plates called
pincuk, though nowadays, it is more often served in plastic cups.
''Rujak u' groeh'' A delicacy from
Aceh province, this rujak consists of very young and tender coconut meat, young (green) papaya, bird's eye chili, sugar, palm sugar, ice, salt, and a dash of lime. ==Malaysian and Singaporean rojak==