Rujak petis is a traditional salad and a specialty of Surabaya, East Java. This type of rujak is similar to rujak cingur, but it's meatless. The dish usually contains sliced mango, cucumbers, water spinach, jicama, kedondong (June plums), soybean sprouts, and tofu.
The ingredients are served in a dark sauce made from black fermented prawn paste called petis (hence the name of the dish), palm sugar, shallots, salt, and ground or crushed peanuts. Although this salad was traditionally served on banana leaf plates in the past, nowadays it's served on standard plates, and it's often topped with fried shallots.
MAIN INGREDIENTS
The name asinan refers to traditional Indonesian salads made with pickled fruit or vegetables. It is believed that the fruit variety originates from Jakarta and the vegetable variety from the city of Bogor. The dish was developed under numerous cultural influences, and it is a true representative of Indonesian multicultural heritage.
Asinan is a typical street dish in Indonesia, and it is usually sold by street vendors or at local eateries. However, it is also a common dish in many traditional Indonesian restaurants. Although asinan can be made with any fruits or vegetables, cabbage and cucumbers are the most common ingredients.
MOST ICONIC Asinan
View moreRujak is a traditional fruit salad originating from Java. It's also very popular in Singapore and Malaysia. There are many variations throughout the country, but the most popular type is rujak buah or fruit rujak, consisting of fresh seasonal fruits with a sour or bland flavor served with a spicy and sweet dressing containing palm sugar.
The dressing usually also contains water, fried peanuts, tamarind paste, and hot chili peppers. Rujak salads are mostly vegetarian, but in some cases the dressing might include prawn paste. Some of the fruit used for rujak include Java apples, unripe mangoes, papaya, pineapple, and kedondong (June plums).
VARIATIONS OF Rujak
MOST ICONIC Rujak
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