Rujak Kuah Pindang

This is my first post and i can think nothing but the rujak kuah pindang i just had a couple of hours ago. For you who are not Indonesian, big chance that you never heard of rujak. For you who are not Balinese, big chance that you would cross your eyebrows and lips when you hear the kuah pindang part.

Rujak is basically slices of fresh (preferably sour) fruits mixed with sauces made from salt, sugar, shrimp paste, tamarind, little of water and the lovely chilly. Some region in Indonesia I know for sure are mixing peanuts into the sauce. So sauce can vary, and the fruit can vary (from sour to sweet to tasteless slices of that bengkoang).

But when we are talking about Rujak Kuah Pindang (RKP), we are talking about a menu that would be one best description of how exotic and indigenous Bali can be. I don't now if we can find this food anywhere else on earth. Either we are too damn smart in creating it, or other tribes are too damn hygienic for their food.

RKP has the same ingredient like normal rujak, minus peanut, and the big addition is that salty, mouth watering Kuah pindang. I never see who they make the kuah pindang, people say it is like made from the excess water of sea fish processing. They boil and do something with it, sell in vessels and supply it to rujak vendors. I prefer never watch them making it. feels like witnessing the making of Harry Potter in the studio then you have to eat the reality that he is not actually flying anywhere with Buckbeakt.

I don't have the photo, but will get myself to get one shortly and post it.

Perfect matching for the kuah pindang is that young sour mango. When you eat it, you can taste the saltness of the sea, the freshness of the tropic inn the slices of mango.

Unfortunately most of my dear foreigner friends detest shrimp paste and this paste is indispensable in RKP.

When you come to Bali, try this one. Nowhere else on earth. so i say.