On the other hand, I was in a card store the other day and saw cards for National Boss’s Day, Congratulations on your New Pet, Girl’s Night Out, Sorry you were Grounded, Happy Botox……
So, why not World Friendship Day?
At Camp, if we happen to have the kids on the first Sunday of August, we do celebrate World Friendship Day. No cards, but we celebrate in our own way.
On World Friendship Day, the kids each pick a country (by throwing a cheerio at a map of the world) and we learn all about the children of that country.
We learn about their games, their customs, their traditions and their flag. We read a folk tale from the country and we find a recipe from that country to make and eat (any excuse to eat).
I highlighted the recipe Charlie picked a few weeks ago: Brazilian Churrasco de Frango – or Charlie’s Churrasco Chicken. Today, I am going to highlight the recipe Ben picked. Ben “won” (by virtue of the cheerio) the country of Sumatra (in Indonesia). World leaders, take note.
While researching Sumatra, we (really Ben) found a fruit salad recipe, called Rujak. He thought this recipe sounded really good, and I agreed. (The alternative was a mutton recipe -Kambing Kurma. We were fresh out of mutton.)
(Pay no attention to the paint, suntan lotion, antihistamine and various and sundry other things on the counter behind the cooks).
The kids all love fruit, so on the face of it this was a great recipe. As it turned out, all the kids liked the salad without the sauce.
Ben still had some ingredients to put in the bowl, but it is looking pretty sunny…
The adults just LOVE this salad WITH the sauce. In fact, Mr. H. said to tell you “this is top of the line“. Really. He told me to tell you that!!! (And you know how quiet he is).
Over the weekend, we entertained some dear friends and made this salad. Eric and Betsy brought sushi (fond memories for all of us and absolutely wonderful) and we made Rujak Salad. Perfection.
I promised that I would share the recipe with them, so thought I would share with everyone.
I’m a giver…
Rujak: Sumatra Salad
For the Salad:
- 1 medium Cucumber (peeled and sliced)
- 1 cup Jicama (peeled and julienned)
- 1 cup Papaya (peeled and cubed)
- 1 cup Pineapple (peeled and cubed)
- 1 medium Granny Smith apple (peeled and cubed)
- 1 Mango (peeled and cubed)
For the Sauce:
- 3 Tbsp Dry roasted peanuts
- 1 Hot Chili Pepper (seeded and sliced)
- 1/4 cup Brown Sugar
- 1 Tbsp Tamarind Paste* (dissolved in 1/4 water and strained if necessary)
- *You may have a hard time finding Tamarind Paste, but you can mix molasses with lime juice as an alternate, or you can pulse lime juice, dried apricots, dried prunes and dried dates into a paste. I am also including a link for you to order the Tamarind Paste. I have tried this salad with the tamarind paste and with the date/apricot/prune mixture. Both are good.
- After peeling, cut the cucumber in half lengthwise.
- This was fresh from our garden and still had the little stickley things on the peel.
- , scoop out and discard the seeds.
- Mr. H. never liked cucumbers until we discovered that it was really just the center part he detested.
- Slice the cucumber halves into 1/4 inch half moons.
- You might want to sing "Oh, Mr. Moon" when you are slicing. I did.
- Peel the jicama.
- Remember when Jicama was all the rage? We had a hard time finding this guy.
- Julienne the jicama in strips about ¼ inch thick.
- I julienned the jicama a little thick. I didn't want it to get lost in the salad.
- For this recipe, you only need to use about 1/2 of the jicama. If you have leftover jicama, slice it up and sprinkle it with lime juice, salt and chili powder. A great snack!!
- Slice papaya in half or cut off the ends.
- Mr. H. found a seriously huge papaya. I ended up using a little less than half.
- Scoop the seeds out.
- Evidently, you can use the seeds to tenderize meat, make jellies and treat helminthiasis (dont' ask). Um, we just threw ours away.
- Whatever you decide to do with the seeds, scoop them out. You won't need them for this recipe.
- Peel the skin off the papaya.
- Papaya is so tender you can look like a master chef and peel the skin off without losing any of the fruit.
- Cut the papaya into 1" cubes.
- Look at that luscious color!! We used the rest for smoothies.
- Peel and core the fresh pineapple and cut into 1/2" cubes
- Instructions for cutting a pineapple (you will thank me for this later)
- Fresh pineapple is the bomb. Don't let that spikey hide intimidate you. Before you can second-guess yourself, chop off the top.
- There's no turning back now. You may as well cut off the bottom.
- Now, you slice off the sides. You will want to cut enough so you can't see the little eyes.
- See? No Pineapple eyes looking back at you!!
- Slice the pineapple in half.
- Remove the core. You can easily see what part is the fibrous core.
- Now that you have the core. Take a bite. Take two bites. It's all yours. It doesn't go in the salad.
- Just cut the rest into cubes. I only needed about 1/4 of the pineapple for this recipe. Yep, I used the rest for smoothies.
- Peel, core and cut the apple into ½ inch cubes.
- I understand why Snow White bit the apple.
- I don't use a peeler, but go ahead and use one if you want. I'm just not good with peelers. I don't know why.
- After you remove the core, cut the apple into cubes.
- Peel, core and cube the mango into ½ inch cubes.
- Before you start, a little explanation about mangoes. They are wonderfully juicy and sweet, but they are plagued with a fibrous seed. If you have ever tried to get the flesh from the mango, you know what I am talking about. About two years ago, I bought a mango splitter and it changed my world!!! Mango sherbet, mango martinis, mango salad...all were within my (not as slippery) grasp!!! If you don't have a splitter, you can cut a slice as close to the seed as you can on both sides of the mango. Then you can peel and cube. If you do have one, then you can just follow along.
- This has opened up the world of mangoes for me.
- Center the splitter on the top of the mango
- Push down, distributing the force equally on the handles.
- Well, look at that. Split perfectly.
- Grab a napkin and chew all that lusciousness off the seed. You deserve it.
- Now you can peel the mango, lickety split.
- This is called the hedgehog. You dice the mango on the peel and then cut it off. I think it's pretty.
- How ever you choose to get there, cut the mango into cubes.
- Let's see Carmen Miranda wear THIS on her head!!
- Mix the fruit and cucumber together in a large bowl.
For the sauce:
- Using a food processor, process the peanuts to a crunchy consistency.
- Don't process too much. You want some texture in the salad
- Chop the chilies with a course chop (you will be processing them, so don't go crazy
- Add 1/4 cup of water to the tamarind paste and stir.
- This is what it looks like before you mix with water. Kind of like tar.
- Now add the chilies, the tamarind liquid and brown sugar to the blender or cuisinart and pulse.
- This is what your sauce should look like after you have processed it.
- Mix the sauce and the fruit mixture together.
- Pour the sauce on the salad.
1 medium cucumber (peeled)
1 cup julienned jicama (you will only need ½ of the jicama for this recipe)
1 cup cubed papaya
1 cup cubed pineapple (about ¼ of a whole pineapple
1 medium granny smith apple (cubed)
1 mango (peeled and cubed)
3 Tbsp. Dry Roasted Peanuts
1 each Hot Chili Pepper, seeded and sliced (I used hot jalepeno slices from the jar)
¼ Cup Brown Sugar
1 Tbsp Tamarind Paste (dissolved in ¼ cup water and strained if necessary)
*You may have a hard time finding Tamarind Paste, but you can mix molasses with lime juice as an alternate, or you can pulse lime juice, dried apricots, dried prunes and dried dates into a paste. I am also including a link for you to order the Tamarind Paste. I have tried this salad with the tamarind paste and with the date/apricot/prune mixture. Both are good.
Cut the cucumber in half lengthwise, scoop out and discard the seeds. Cut the halves into ¼ inch thick half moons.
Peel the papaya, scoop the seeds and cut into ½ inch cubes
Peel and cut the pineapple into ½ inch cubes.
Peel, core and cut the apple into ½ inch cubes.
Mix the fruit and cucumber together in a large bowl.
Now for the sauce.
Using a food processor, process the peanuts to a crunchy consistency.
Chop the chilies with a course chop (you will be processing them, so don’t go crazy)
Add 1/4 cup of water to the tamarind paste.
Now add the chilies, the tamarind liquid and brown sugar to the blender or cuisinart and pulse.
Pour the sauce on the salad.