VOI - Voice of Indonesia | RRI - Radio Republik Indonesia

If you go on a culinary tour in Indonesia, try enjoying a traditional Indonesian salad called rujak. The dish, made from various vegetables or fruit and drizzled with spices or sauce, can be found in various regions, each with its characteristics. This time, we introduce you to several types of typical Indonesian rujak. The first is Rujak U Groh Aceh. If most rujak consists of sliced fruits, this rujak is made from young coconut shells. The shells are scraped off, washed, mixed with rujak seasoning, and topped with lime juice. It tastes fresh and stomach-filling.

Jakarta also has its rujak. It's called rujak juhi. The Betawi rujak uses "juhi", fermented and dried squid, as the main ingredient. Besides juhi, there are also other ingredients, such as cabbage, potatoes, lettuce, cucumber, and noodle crackers. As for the sauce, Rujak Juhi uses fresh peanut sauce drizzled on top.

If you come to Bali, don't forget to try rujak kuah pindang, or rujak with pindang sauce. Rujak kuah pindang consists of fruit slices such as green mango, papaya, grapefruit, and June plum. What makes rujak kuah pindang different is that if rujak is generally drizzled with shrimp paste sauce or peanut sauce, this Balinese rujak is drizzled with fish head pindang sauce. The fish head was previously salted and seasoned, then boiled until dry. The special sauce offers a unique sensation like sweet, savory, and spicy.