Learn how to make Rujak Buah Bumbu Honje (fruit salad with torch ginger sambal dip sauce) for family's iftar desert with this step-by-step recipe!
Kitchenesia.com - If you've never cooked with helani tulip before, prepare to become obsessed from now on. Helani tulip, or honje hutan in Bahasa, is an important spice in Javanese cuisine. Its strong aroma and sourness make helani tulip a common spice for sambal for lalapan (Sundanese raw salad).
May is happened to be the peak season of this rainforest’s flower (alongside its sister, kecombrang or torch ginger). Thus, we will be seeing it sold everywhere in affordable price.
If you want to benefit the abundance of helani tulip in a delicious way, we got you back. Rujak Buah Bumbu Honje (fruit salad with torch ginger sambal dip sauce) makes a perfect combination of exotic-flavor helani tulip and tropical fruits.
Prep time: 30 minutes
Yields: 6 plates
200 grams pineapple, chopped
150 grams jicama, chopped
400 grams (3 pieces) ambarella, chopped
350 grams (a piece) mango, chopped
100 grams water guava, chopped
6 curly red chilies
4 bird’s eye chili
3/4 tsp salt
4 cm piece of torch ginger stalk, chopped
200 grams palm sugar, chopped
2 tsp tamarind juice dissolves with 1 tsp water
1. Place curly red chillies, bird’s eye chilies, salt, and torch ginger stalk in pestle. Grind briefly using mortar.
2. Add palm sugar and tamarin juice. Grind well until making a smooth paste.
3. Place fruit chopped to the pestle and combined them thoroughly*.
4. Remove from pestle and place Rujak Buah Bumbu Honje (fruit salad with torch ginger sambal dip sauce) in a bowl.
*You can serve the fruit salad and sambal separately as well.
