[Masak Bareng Yuk!] Rujak Pengantin

Rujak/rojak is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where here is called Rujak). source: wikipedia.
For most of Indonesians, rujak is referred to fruit salad that is served with spicy peanut sauce.
Meanwhile, Pengantin means bride/groom.

It'll be pretty strange if I directly translate this name into English. The story behind the name according to a website says that once upon a time, this dish was served only during wedding ceremony/celebrations. It was not an everyday food. Today we can find it or cook it anytime we want. ...hmmm as Kelly Kwong always says: "every food has a journey" :)

This dish is popular in Bogor, West Java. Bogor is famous as a Rain City (almost rain everyday even during the dry season), has one of four Indonesian Presidential Palaces, has a world's famous botanical garden and ...has a very rich and innovative culinary. Actually Bogor is not too far from Jakarta; only about 30 minutes driving via a highway from our home in South Jakarta.
Back to Rujak Pengantin, this is my entry to "Masak Bareng Yuk!" event. This month's theme is Indonesian Salad/Vegetables. Regularly I join this monthly event, because I like to explore Indonesian Food... and every month I'm amazed on how rich our local culinary are. That's why, I have chosen to prepare a food that I have never tried before. Yup, this is the first time I make and eat rujak pengantin.

This 'rujak' is actually different from 'fruit salad type' rujak that is common in Indonesia. It is slightly look & taste like gado-gado, the famous Indonesian vegetable salad. The different is in the peanut sauce; in rujak pengantin we need to put 'ebi' (dried 'tiny' shrimps), which adds a special savoury flavour to the sauce. Very special and unusual.
I modified a little bit from the original recipes, and I'm very happy with the result. I substituted the white tofu with the famous yellow "tahu YunYi" from Bogor. Also I substituted half of the sugar with brown sugar and I served the rujak pengantin with the yellow 'kerupuk mie' (noodle crackers) that normally we eat with 'asinan bogor'.

Source : Femina Online

Bahan :
100 gr touge
200 gr isi buah nanas (tanpa kulit), iris tipis memanjang 2 cm
300 gr kentang, kukus, potong persegi
3 butir telur ayam, rebus, kupas, iris tipis
300 gr tahu putih, goreng, potong dadu
200 gr selada keriting
150 gr kol, iris halus
200 gr mentimun, iris tipis
Taburan :
100 gr kacang goreng
Saus :
3 siung bawang putih
8 buah cabe merah
4 buah cabe rawit
1 sdm ebi, sangrai, tumbuk halus
150 gr kacang goreng
200 ml air
50 gr gula pasir
1 1/2 sdt garam
3 sdm cuka masak

Cara membuat :
Tumbuk halus bawang putih, cabe merah dan cabe rawit. Tambahkan kacang tanah dan ebi, tumbuk kembali hingga halus. Campurkan dengan air, tambahkan gula pasir dan garam. Jerang di atas api sedang, hingga mendidih. Angkat, biarkan hangat dan tambahkan cuka masak. Aduk rata, dinginkan.
Penyajian :
Atur semua bahan di atas piring saji, tuangkan saus dan taburkan kacang tanah. Sajikan.