Rujak Aceh
Serves 1
Directions
- 1Prepare a saucepan, add melon jelly powder, sugar, and water.
- 2Prepare a saucepan, add melon jelly powder, sugar, and water.
- 3Prepare a saucepan, add melon jelly powder, sugar, and water.
- 4Stir until smooth and heat until boiling.
- 5Stir until smooth and heat until boiling.
- 6Stir until smooth and heat until boiling.
- 7Transfer to a container and set aside until set.
- 8Transfer to a container and set aside until set.
- 9Transfer to a container and set aside until set.
- 10Cut the jelly into squares.
- 11Cut the jelly into squares.
- 12Cut the jelly into squares.
- 13Clean the apple from the seeds, then cut the apple into trapezoidal or pyramid pieces and also thinly slice the apple.
- 14Clean the apple from the seeds, then cut the apple into trapezoidal or pyramid pieces and also thinly slice the apple.
- 15Clean the apple from the seeds, then cut the apple into trapezoidal or pyramid pieces and also thinly slice the apple.
- 16Cut the jicama into several shapes such as sticks, triangles and squares.
- 17Cut the jicama into several shapes such as sticks, triangles and squares.
- 18Cut the jicama into several shapes such as sticks, triangles and squares.
- 19Slice the cucumber using a peeler to get a thin result.
- 20Slice the cucumber using a peeler to get a thin result.
- 21Slice the cucumber using a peeler to get a thin result.
- 22Prepare a blender container, add mango, red chilies, salt, grilled shrimp paste, brown sugar, granulated sugar and a little water.
- 23Prepare a blender container, add mango, red chilies, salt, grilled shrimp paste, brown sugar, granulated sugar and a little water.
- 24Prepare a blender container, add mango, red chilies, salt, grilled shrimp paste, brown sugar, granulated sugar and a little water.
- 25Blend until smooth, then add the remaining pieces of jicama, apple, pineapple, then blend again until smooth.
- 26Blend until smooth, then add the remaining pieces of jicama, apple, pineapple, then blend again until smooth.
- 27Blend until smooth, then add the remaining pieces of jicama, apple, pineapple, then blend again until smooth.
- 28Strain the rujak sauce, then add a little vinegar, stir well and chill in the refrigerator.
- 29Strain the rujak sauce, then add a little vinegar, stir well and chill in the refrigerator.
- 30Strain the rujak sauce, then add a little vinegar, stir well and chill in the refrigerator.
- 31Take some of the rujak sauce, then add it to the pan and add enough water.
- 32Take some of the rujak sauce, then add it to the pan and add enough water.
- 33Take some of the rujak sauce, then add it to the pan and add enough water.
- 34Heat the rujak sauce solution until warm, then add the pieces of jicama, apple and cucumber.
- 35Heat the rujak sauce solution until warm, then add the pieces of jicama, apple and cucumber.
- 36Heat the rujak sauce solution until warm, then add the pieces of jicama, apple and cucumber.
- 37Soak for 5 minutes, then transfer to a container. Cool to room temperature then chill in the refrigerator.
- 38Soak for 5 minutes, then transfer to a container. Cool to room temperature then chill in the refrigerator.
- 39Soak for 5 minutes, then transfer to a container. Cool to room temperature then chill in the refrigerator.
- 40Cut the pineapple with a thickness of 1 cm, then hollow out the middle using a ring cutter.
- 41Cut the pineapple with a thickness of 1 cm, then hollow out the middle using a ring cutter.
- 42Cut the pineapple with a thickness of 1 cm, then hollow out the middle using a ring cutter.
- 43Prepare a pan and add a little oil.
- 44Prepare a pan and add a little oil.
- 45Prepare a pan and add a little oil.
- 46Sear the pineapple with a little palm sugar on the top and bottom sides, cook the pineapple until it gets a caramelized color, then set aside.
- 47Sear the pineapple with a little palm sugar on the top and bottom sides, cook the pineapple until it gets a caramelized color, then set aside.
- 48Sear the pineapple with a little palm sugar on the top and bottom sides, cook the pineapple until it gets a caramelized color, then set aside.
- 49Plate the pineapple, add the other ingredients and garnish with microgreens and dill leaf.
- 50Plate the pineapple, add the other ingredients and garnish with microgreens and dill leaf.
- 51Plate the pineapple, add the other ingredients and garnish with microgreens and dill leaf.
- 52Pour the sauce over the plate.
- 53Pour the sauce over the plate.
- 54Pour the sauce over the plate.
Ingredients
- melon jelly powder
- melon jelly powder
- melon jelly powder
- sugar
- sugar
- sugar
- water
- water
- water
- mango
- mango
- mango
- red chili
- red chili
- red chili
- salt
- salt
- salt
- shrimp paste
- shrimp paste
- shrimp paste
- brown sugar
- brown sugar
- brown sugar
- sugar
- sugar
- sugar
- water
- water
- water
- vinegar
- vinegar
- vinegar
- apple
- apple
- apple
- jicama
- jicama
- jicama
- pineapple
- pineapple
- pineapple
- palm sugar
- palm sugar
- palm sugar
- cucumber
- cucumber
- cucumber
- melon jelly
- melon jelly
- melon jelly
- microgreens
- microgreens
- microgreens
- dill leaf
- dill leaf
- dill leaf
Equipment
saucepanwhisktraycutting boardknifeblenderstrainerring cutterpanspatulaforktweezers