Rujak Bulung

Rujak Bulung (Balinese Seaweed & Vegetable Salad with Peanut Dressing)

A refreshing Balinese rujak built on fresh sea grapes and crisp raw vegetables, tossed in a punchy palm-sugar-and-tamarind dressing finished with toasted peanuts. It is meant to be a bright, palate-cleansing side next to richer mains.

Prep

20 min

Cook

5 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) fresh sea grapes (bulung), bulung laut; rinse in several changes of cold water and drain well
• •100 g (3½ oz) mung bean sprouts, or banana blossom petals, thinly sliced
• •100 g (1 medium) cucumber, sliced into thin half-moons
• •100 g (1 small) young mango or unripe papaya, peeled and cut into thin matchsticks
• •2 whole limes, juiced
• •4 whole cayenne or bird's eye chilies, thinly sliced; seeds in for extra heat
• •75 g (½ cup) gula merah / palm sugar, shaved; light brown sugar is the closest substitute
• •3 tbsp tamarind paste (asam jawa), seedless block soaked in 60 ml / ¼ cup hot water, then strained
• •1 tsp shrimp paste (terasi), toasted dry in a small pan until fragrant, optional but traditional
• •1 tsp fine sea salt, to taste
• •60 g (½ cup) raw peanuts, dry-toasted, then lightly crushed

Steps

1. 1 Prepare the dressing: in a small saucepan over low heat, combine the tamarind liquid, shaved palm sugar, toasted shrimp paste (if using) and salt. Stir until the sugar dissolves, simmer 2 minutes, then remove from heat. Cool to room temperature and stir in the lime juice and sliced chilies. Taste — it should be a balanced sweet-sour-spicy-salty punch.
2. 2 Prep the vegetables: bring 500 ml (2 cups) of water to a brisk boil in a small pot. Blanch the mung bean sprouts for 20 seconds, drain, and immediately rinse under cold water; drain again. Keep them crisp, not limp.
3. 3 Combine the sea grapes, cucumber, mango or papaya matchsticks, and blanched sprouts in a wide bowl.
4. 4 Pour about two-thirds of the dressing over the salad and toss very gently — sea grapes are delicate and will burst if handled roughly. Add more dressing to taste; you want the vegetables lightly coated, not swimming.
5. 5 Transfer to a serving plate, scatter the toasted crushed peanuts over the top, and serve immediately while the peanuts are still crunchy.