1 each almost ripe mango
1 each cucumber
1 each bengkuang
1 each sweet potato
1 each ripe pineapple
as needed red cabbage, garnish
Blend [as dipping sauce]
3 each red small chili
150 gm palm sugar
15 gm toasted shrimp paste
2 Tbs toasted ground peanut
30 gm tamarind paste
1 Tbs lime juice
How to make :
Wash and peel fruits except cucumber and slice into 1/2 cm thick. To make dipping can use blender to make dipping or by hand as a traditional way. Let sauce cold for a while. For best result, keep the rujak refrigerated before serving.
