Seger Bikin Nagih! Resep RUJAK ACEH MANGGA KUWENI

The tropical fruit aroma from the Kweni mango is really strong. Hello! Welcome back to my channel, Devina Hermawan. Today, we're making Kweni Mango Rujak or more popularly known as Rujak Aceh. It's fragrant due to the Kweni mango, refreshing, tart, and spicy. There are a lot of crunch in this Rujak, too. Let's dive into the ingredients! First, the Rujak Sauce that sets this apart from other Rujak. We need Kweni mangoes. We'll juice them. I'm using a mix of white and palm sugar, red chili, and red Thai chili for added heat. We need shrimp paste and instead of tamarind, I use key lime. You can also use vinegar or kaffir lime, but I think key lime tastes more refreshing. You can mix it with some kaffir lime or lime or even use tamarind paste. We also need salt and water to dilute, if needed. Use whatever you like for the Rujak, but usually we use different textures for this dish. Here, I use sugar palm fruit, cucumber, pineapple, jicama, and young papaya. This papaya is a bit too ripe, so choose one that's a lighter orange for better flavor. We also need unripe mango and rose apples. I'm using a lot of fruits here, but you can cut it down to 4 types. First, peel all the fruits that must be peeled. This following step is optional. I'm rinsing the peeled fruits in salt solution to clean them so the Rujak lasts longer. The ratio of the salt solution is crucial. Use 2% salt relative to the amount of water. For example, for 1L of water, add 15 - 20 g of salt. Soak the fruits briefly, about 1 - 2 minutes. Remove and they'll be ready to slice. After rinsing the fruits, make sure your hands, cutting board, and containers are all clean. First, boil the red chili and Thai chili. I'm not using a lot so it's not too spicy. Also, I prefer the Rujak to retain its yellow color. Roast the shrimp paste evenly to make it more fragrant. Prepare a blender, then add the flesh of Kweni mangoes in. I specified the weight of only the mango flesh in the recipe listed in the description box. So, if you buy 1 kg of Kweni mangoes, you'll get about 450 - 500 g of flesh. If you don't have enough Kweni mangoes, you can mix it with other types of mangoes. However, the Kweni mango must be used in a higher ratio to maintain its fragrance. Add the boiled chili into the blender. If you prefer less heat, leave the Thai chili whole and add it directly into the Rujak later. Add shrimp paste, white sugar, and palm sugar. I won't use a lot of palm sugar as it may turn brown. Add a little salt to balance the flavor. If you don't like it, skip it. Add water to make blending easier, but don’t add too much to keep the juice thick. Blend until smooth. You still need to adjust the taste, as mangoes vary in sweetness and tartness. Add sugar if it's not sweet enough. The juice is ready. Set it aside or place in the fridge. Now, let's prepare the fruits. Here's the young papaya. It's usually not mushy. It'll be better if it's a bit more unripe than this. I'm also using unripe mango here. For pineapples, use ripe ones so it's more fragrant. Remove the seeds from the cucumber to prevent the Rujak from being watery. If you prefer to use only fruits, skip the cucumber. The rose apples are also optional. Slice the jicama, too. The fruits we use are quite neutral and not too sweet. That's why the Kweni Sauce needs to taste bold. It should be sweet, tart, and refreshing. The shrimp paste aroma in the sauce will also add complexity to the Rujak. See? The sauce should be thick, especially since the fruits will release some water. Adjust the tartness to your preference. Here, I'm using key lime. If you don't have it, use lime or kaffir lime. Rujak Aceh is usually made with tamarind, but I think using lime makes it more fragrant. Don't let the lime seeds get it as it tastes bitter. I forgot to add the sugar palm fruit in. Add that in and mix well. Now, give it a taste. If needed, add sugar and stir briefly to dissolve it. If you need more tartness, add lime juice or tamarind. Before serving, I like to chill the Rujak in the fridge... ...for at least 4 hours or overnight to enhance the flavor and aroma. I also prefer to serve it chilled. It's so refreshing and fragrant, a characteristic of Kweni mangoes. The tropical fruit aroma from the Kweni mango is really strong. This Rujak has a lot of textures. There's the firmer papaya as well as crunchy jicama and rose apples. The sweet, fragrant pineapples are balanced by sugar palm fruit and cucumber. The most important thing is the flavor of the Sauce. It should be tart and sweet. Also, the heat and shrimp paste add complexity. Okay, then. Thank you for watching. If you recook this dish, tag me and find other short recipes on Devina Hermawan's Instagram, TikTok, and Shorts. Stay tuned and see you in the next video!