RUJAK JUHI

Rujak Juhi is traditional seafood salad from Betawi/ Jakarta. Juhi means cuttlefish in Indonesian.

 Sometime they called it Mie Juhi . Mie meaning noodle and Juhi is cuttlefish that has been dried, grilled & shredded.

From its name Rujak Juhi gets influence from Chinese people.

RUJAK JUHI

RUJAK JUHI
© 2013 Liza W. Widjaja

There are 2 types of seafood salad or seafood Rujak, one with dried Juhi/cuttlefish called Rujak Juhi.

The other one used octopus that cut into small pieces, called Rujak Shanghai.

 Rujak Shanghai contain seafood, boiled & sliced octopus & served with kangkung ( a leafy green water plant commonly used as vegetable). Served with thick red sweet & sour sauce mixed with pineapple juice & salted ground peanuts. Usually chIli sauce & pickled are served as condiments.

This Rujak Shanghai can be found in Indonesian Chinatown, the area called Glodok in Jakarta.

The area famous as the China town with lots of restaurant & stores.

This time I’m making Rujak Juhi, contain fried bean curd, potatoes, fried shredded salted cuttlefish, cucumber, noodles, lettuce and spices.

RUJAK JUHI

RUJAK JUHI
© 2013 Liza W. Widjaja

RUJAK JUHI

RUJAK JUHI
© 2013 Liza W. Widjaja

Ingredients :

200 gram Juhi (Cuttlefish) soaked in warm water, dried, grilled & shredded

250 gram mie kuning (yellow noodle), boil, drain & set aside.

1 Block bean curd fried, slice thin

1 Potato boiled, peel & fry until brown slice thin

100 gram cucumber slice thin.

100 gram lettuce

Emping & Krupuk

Peanut  Sauce :

300 gram peanut

5 fresh chilli

1 clove garlic

1 tablespoon vinegar

100 gram sugar

1 teaspoon salt

125 ml water

To make the Peanut sauce:

Fry the peanuts.

In the food processor process peanuts, chilies, garlic, & salt, grind until smooth.

Pour to the sauce pot add vinegar, combine add water as needed.

Cook sauce in pot at low to medium heat, until boiled.

Keep stirring.

Remove from heat & serve.

To serve on the plate arrange the lettuce, then the yellow noodle, potato, bean curd, cucumber & juhi.

Pour the sauce & emping or krupuk on top.

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