Serves 1
Directions
- 1Prepare a saucepan, add melon jelly powder, sugar, and water.
- 2Stir until smooth and heat until boiling.
- 3Transfer to a container and set aside until set.
- 4Cut the jelly into squares.
- 5Clean the apple from the seeds, then cut the apple into trapezoidal or pyramid pieces and also thinly slice the apple.
- 6Cut the jicama into several shapes such as sticks, triangles and squares.
- 7Slice the cucumber using a peeler to get a thin result.
- 8Prepare a blender container, add mango, red chilies, salt, grilled shrimp paste, brown sugar, granulated sugar and a little water.
- 9Blend until smooth, then add the remaining pieces of jicama, apple, pineapple, then blend again until smooth.
- 10Strain the rujak sauce, then add a little vinegar, stir well and chill in the refrigerator.
- 11Take some of the rujak sauce, then add it to the pan and add enough water.
- 12Heat the rujak sauce solution until warm, then add the pieces of jicama, apple and cucumber.
- 13Soak for 5 minutes, then transfer to a container. Cool to room temperature then chill in the refrigerator.
- 14Cut the pineapple with a thickness of 1 cm, then hollow out the middle using a ring cutter.
- 15Prepare a pan and add a little oil.
- 16Sear 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.
- 17Plate the pineapple, add the other ingredients and garnish with microgreens and dill leaf.
- 18Pour the sauce over the plate.
Ingredients
- melon jelly powder
- sugar
- water
- mango
- red chili
- salt
- shrimp paste
- brown sugar
- sugar
- water
- vinegar
- apple
- jicama
- pineapple
- palm sugar
- cucumber
- melon jelly
- microgreens
- dill leaf
Equipment
saucepanwhisktraycutting boardknifeblenderstrainerring cutterpanspatulaforktweezers
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