In Thailand unripe fruit like mangoes and guavas are
eaten with a mixture of sugar, chilli and salt or “Nam Plah Wan” of
which I have given you the recipe previously. In Indonesia it is
customary to make a “Sambal” which reminds one of the Thai “Nam Plah
Wan”. For this “Sambal” one needs the typical Indonesian sweet soy, but
failing this use some Japanese soy and palm sugar or the ersatz Japanese
soy sauce with a slightly different label. I make the sweet sauce myself
from the above mentioned imitation Kikkoman and caramelised sugar which
is a most satisfactory substitute. I find the local sweet soy sauce
(Seeyu Wan) not suitable.
Like the Thai version in this country, the Indonesians cherish their
“Rujak” and as in Thailand it is often difficult to obtain a ripe mango
from your tree, as your people or the neighbours will have eaten them
all before they have had a change to ripen.
Recipe 1
Sambal Bumbu Rujak is usually made in a “Cobet” but one can also use an
ordinary mortar (Tumbukan) and a pestle (Penumbuk). Interesting to note
is that the latter is called a “Sak Ka Beua” in Thai. This is also a
synonym for a certain part of the male anatomy and cause for many
giggles when one works with local cooks.
Toast over a fire until dry and fragrant, a piece of shrimp paste the
size of a marble. Do not burn! Add to this some bird chillies or “Prik
Kee Noo” (how many is “up to you”) as well as five to seven small,
thinly sliced, red onions, one clove of garlic and a tiny bit of the
green peel of the kaffir lime (Makrut). Rub or pound this coarsely and
add half a cup of the thick, sweet Indonesian soy sauce (Kecap Manis) or
the substitute as described above. Add some lime juice or tamarind juice
to taste. Serve this with unripe mango, cucumbers, unripe guava, unripe
apples and whatever else strikes your fancy.
Recipe 2
SAMBAL TERASSI (shrimp paste “Sambal”)
This is a very popular “Sambal” and easy to make.
Pound in a mortar:
5 or more thinly sliced green chillies without the seeds;
two or three sliced red onions;
a marble sized toasted piece of shrimp paste (Terassi or Belajang);
one clove of garlic;
a small piece of brown palm sugar.
When smooth, add a bit of lime juice and salt to taste.
