Rujak Kuah Pindang Gula (Balinese Fruit Salad in Pindang Water and Palm Sugar Sauce)

Looking for a controversial dish. This could be the one 😛 And why is that? If you could guess from the title, this was made from pindang water (fish in brine). The taste and the smell of pindang water is so distictive. Usually only native Balinese (from the southern part, Denpasar and the sorrounding) would like this one, even a Balinese friend of mine who was from western part wasn’t fond of this food. But I grew up in Bali since I was 5 until I was 25 so I grew up with this too. It’s a dish that you either would hate it or love it. For me I love it to bits.

Rujak Kuah Pindang Gula

For 2 persons

– Your choice of favorite fruit; mango, pineapple, jicama, water apple, cucumber etc. (in Bali usually unripe green mango is being used, but it’s difficult to find here)
– 3 bird’s eye chili (less or more depending on your taste buds)
– 1/2 tsp grilled dried shrimp paste
– Pinch of salt
– 1 tbs Indonesian palm sugar
– 150 ml pindang water

– Cut vegetable into bite size pieces.
– Pound chili, palm sugar, salt and dried shrimp paste until smooth.
– Pour in pindang water, mix well.
– Pour over the fruit.
– Also lekker to eat with krupuk 😉

Pindang water could be easily bought in Bali but for us who couldn’t buy it, we could make it ourselves, it’s real easy
– 500 gr Indian mackerel (or other kinds of mackerel)
– 5 tbs coarse salt
– 2 tbs tamarind
– 4 garlic, bruised
– 1.5 liter water

– Boil all ingredients until fish is done, cool down the pindang water before using.
– You could fry the fish to accompany rice 😀

Source of pindang making : Eni (or rather your mother, right En 😉 )

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