Jakartan rujak is different from Javanese, with peanut sauce in it, more spicy and delicious

By David Khoirul

Thursday, December 25, 2014

I ate Jakartan food called rujak serut. Sury bought it for me this afternoon in a stand next to mini-market. What makes this rujak different from Javanese is that it uses sambal kacang or peanut sauce. The fruits, just like in Java, include mango and cucumber. But it adds jambu air. To the seller, Sury requested to have middle level of spice. She would die if she asked for the maximum spice.

When we got home, Sury ate it alone while I used speech to text in Android Swiftkey keyboard to write blog posts faster and more effectively. I have promised to myself to write ten blog posts per day, and upon fulfilling that, I cannot be lazy. You know, writing using your voice makes dramatic changes in speed and effectiveness. Try it yourself.

In East Java, exactly in the village of Blimbing, Lamongan, our rujak uses petis or fish extraction and chili pepper and some palm sugar. We get used to spicy foods over there. So when I am here, I'm surprised at how the foods taste plain--lack the spice. Fortunately, people here like adding sugar to the foods, so it tastes more dynamic. Frankly I hate foods with pure salty taste, without variation. When you contrast two different thing, for example black and white or dark and light, it creates beauty. So is the taste.

Tag : diary