Rujak Aceh is best

What comes to mind about rujak? Certainly fruits that are cut and then watered with a brownish black colored sauce made from palm sugar mixed with java acid plus cayenne pepper and a little salt to give the composition of sweet and salty flavor and sprinkled peanut refined.

Business rujak Aceh is still a favorite product by local people and tourists who come to Aceh, these food vendors usually make it based on consumer orders. With a distinctive taste of mouth-to-mouth promotion that makes this food much sought after and most desirable of the many typical foods in Aceh are widely sold by the traditional food pedangang Khas Aceh.

There are several types of fruits are mixed in this food such as cucumber, bengkoang, kwini, pineapple, papaya iris and some others. The scent of kwini makes the appetite increase, coupled with the sweet spicy combination again the taste of chili with low spicy level makes it a food that can be eaten by children to adults and right on the tongue.

INGREDIENTS :
300 grams of yam, peeled, crude coarse
300 grams of young mango, peeled, sliced matches
1/16 pineapple fruit, peeled, cut into small pieces
200 grams of cucumber, thinly sliced
200 grams of water cashew fruit, roughly chopped
200 grams of guava fruit, roughly chopped
200 grams of papaya fruit, roughly chopped
200 grams of kweni fruit, peeled, roughly chopped
100 grams of apples, peeled, roughly chopped

RAW MATERIALS:
12 pieces of cayenne pepper, can be adjusted with spicy taste
200 Javanese sugar, liquid
1 1/2 tsp salt
2 tbsp of tamarind water
2 tablespoons fruit shell
150 grams of peanuts, fried
350 ml of sweets from juice water

HOW TO MAKE THE ACEH RUJAK:
How to Make Rujak Seasoning Aceh. Puree chili, salt, fried peanuts, finely ground mashed. Add Java (liquid) sugar, sweets.
Mix the spices together with all ingredients rujak already in chopped. Stir until blended and the fruit drains water.
To be fresher when enjoyed, store in the refrigerator.
Serve cold for 10 servings.