📝 About This Recipe
A celebratory masterpiece of Betawi and Javanese heritage, Rujak Pengantin—or 'The Bride’s Salad'—is a sophisticated medley of fresh vegetables, protein, and crunch. Unlike common fruit rujak, this dish features a luxurious, velvety peanut dressing enriched with dried shrimp and a hint of vinegar. It offers a spectacular balance of creamy, tangy, spicy, and savory notes that historically graced the tables of prestigious wedding banquets.
🥗 Ingredients
The Fresh Base
- 1 head Romaine or Head Lettuce (washed and shredded)
- 1 large Cucumber (halved and thinly sliced)
- 150 grams Bean Sprouts (blanched briefly in boiling water)
- 100 grams Cabbage (finely shredded)
- 200 grams Pineapple (cut into small wedges)
Protein & Hearty Components
- 2 blocks Firm Tofu (fried and cubed)
- 2 medium Potatoes (boiled, peeled, and sliced)
- 3 pieces Hard-boiled Eggs (quartered)
The Signature Peanut Dressing
- 200 grams Roasted Peanuts (skins removed)
- 2 tablespoons Ebi (Dried Shrimp) (soaked in hot water and toasted)
- 3-5 pieces Red Chili Peppers (seeded and boiled)
- 2 cloves Garlic (fried whole)
- 3 tablespoons Palm Sugar (shaved)
- 1-2 tablespoons White Vinegar (adjust to taste)
- 300 ml Warm Water (to reach desired consistency)
- 1 teaspoon Salt (or to taste)
For Garnish & Crunch
- 1 bag Emping (Melinjo Crackers) (fried)
- 2 pieces Kerupuk Mie (Yellow Noodle Crackers) (crushed slightly)
- 2 tablespoons Fried Shallots (for sprinkling)
👨🍳 Instructions
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1
Prepare the vegetables: Wash the lettuce, cabbage, and cucumber thoroughly. Shred the lettuce and cabbage, and slice the cucumber into thin half-moons. Set aside in a cold bowl to maintain crispness.
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2
Blanch the bean sprouts by dipping them in boiling water for exactly 30 seconds, then immediately plunge them into an ice bath to stop the cooking process. Drain well.
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3
Boil the potatoes until tender but firm. Once cooled, peel and slice them into 1/2-inch rounds. Hard-boil the eggs for 9 minutes, peel, and cut into quarters.
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4
Fry the firm tofu until the exterior is golden brown and slightly crispy. Pat dry with paper towels to remove excess oil and cut into bite-sized cubes.
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5
Prepare the dressing base: Toast the soaked ebi (dried shrimp) in a dry pan until fragrant. Fry the garlic cloves and red chilies until softened.
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6
In a food processor or traditional stone mortar (cobek), grind the roasted peanuts, toasted ebi, fried garlic, and boiled chilies until they form a very smooth paste.
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7
Transfer the paste to a mixing bowl. Add the shaved palm sugar and salt. Gradually whisk in the warm water until the sauce reaches a thick, pourable consistency similar to heavy cream.
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8
Stir in the white vinegar. Taste the sauce; it should be a complex harmony of sweet, savory, and tangy with a gentle heat. Adjust seasoning if necessary.
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9
Assemble the salad: On a large platter, create a bed of shredded lettuce and cabbage. Arrange the cucumber, pineapple, and bean sprouts on top.
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10
Layer the sliced potatoes, fried tofu cubes, and hard-boiled egg quarters over the vegetables in an aesthetically pleasing pattern.
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11
Just before serving, generously drizzle the peanut dressing over the entire assembly, ensuring every component gets a bit of the sauce.
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12
Top with a handful of fried shallots. Serve immediately with a side of emping and yellow noodle crackers to maintain their crunch.
💡 Chef's Tips
For the smoothest sauce, use a high-powered blender to process the peanuts and ebi. If the sauce thickens too much while sitting, thin it out with a teaspoon of warm water before serving. Always use fresh pineapple; the canned version is too sweet and lacks the necessary acidity to balance the peanuts. To keep the salad from getting soggy, do not pour the dressing until the very moment you are ready to eat. If you prefer more heat, leave the seeds in the red chilies when boiling them.
🍽️ Serving Suggestions
Serve with a tall glass of iced Es Timun Serut (shredded cucumber lime ice) to refresh the palate. Pairs beautifully as a side dish to Nasi Kebuli or Nasi Uduk for a full Indonesian feast. Offer extra sambal oelek on the side for those who want an extra spicy kick. Traditional 'Emping' crackers provide a bitter contrast that cuts through the richness of the peanut sauce.