Recipe - Rujak (Pungent Fruit Salad)

1 Cucumber, peeled
1 cup Jicama, julienned
1 cup Firm, ripe papaya in 1/2
inch cubes
1 cup Ripe pineapple in One half inch
cubes, fresh or canned
1 Firm, tart apple, cut in
1/2inch cubes
1 Almost ripe mango, peeled,
cubed
3 tablespoon Dryroasted peanuts
1 Or 2 fresh, hot red chiles,
seeded, cut or sliced up
One fourth cup Brown sugar
1 tablespoon Tamarind paste dissolved in
One half cup water, strained

Buried way down in my stack of papers I found an article from the SF
Chron entitled "Sumatran Food++Hotter than Hot". Sumatra is close to
Indonesia and the Malay peninsula and there seems to be some
similarity between the cuisines.

Cut the cucumber in half lengthwise, scoop out and discard the seeds.
Cut the halves in 1/4inch thick half moons. Mix the cucumber with
jicama and fruit.

Prepare a sauce in a processor; first process the peanuts to a crunchy
consistency, then add the chiles, sugar and tamarind liquid. The
sauce should have texture so don' over process. Toss the sauce and
fruit together.

Serve chilled or at room temperature as a snack, or with an
assortment of Sumatra dishes.

Serves 6.

San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip