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Ramadhan recipe: The Dharmawangsa Jakarta's 'rujak juhi'
The Dharmawangsa Jakarta aims to increase the popularity of rujak juhi as one of the hotel's select appetizers during Ramadhan.
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'Rujak juhi' by junior sous chef Wahyudin at The Dharmawangsa Jakarta. (JP/Bayu Widhiatmoko)
W
hen compared to gado-gado (mixed blanched vegetables with peanut sauce), Rujak juhi may be a less popular dish among Jakartans. Therefore, The Dharmawangsa Jakarta aims to increase its popularity by including rujak juhi as one of the hotel's select appetizers during Ramadhan.
The tantalizing dish is recommended for iftar (breaking-of-the-fast meal) as the combination of crunchy vegetables covered in rujak pengantin' sauce, topped with sweet and savory juhi (salted cuttlefish) will awaken the taste buds before moving on to the next dishes. (asw)
Ingredients:
- 50 gr iceberg lettuce
- 50 gr cucumber
- 50 gr carrot
- 50 gr boiled potatoes
- 50 gr egg noodles
- 2 pieces salted cuttlefish (juhi)
Read also: Try this ‘Ayam Goreng Kremes’ recipe at home
Rujak pengantin sauce (blend):
- 50 gr skinned raw peanuts
- 30 gr red chili
- 250 ml mineral water
- 30 gr sugar
- 10 ml vinegar
- 5 gr ebi (dried shrimp)
- 10 gr garlic
- 5 gr ginger
Method:
- Place lettuce iceberg, cucumber, carrot, boiled potato and egg noodle on a plate.
- Pour rujak pengantin sauce, mix well.
- Drizzle rujak juhi with the remaining sauce.
- Garnish with salted cuttlefish.
