Food

Fruit Salad with Lotis Recipe

On the food blog Moony4ever.blog she shares her favorite dishes. Such as the Fruit salade with Lotis, a Indonesian & Surinam dish. Lotis is a syrupy sauce and is the Javanese / Surinamese name for Ruja manis or Roedjak Djawa. Ruja means Salad and Manis means sweet / sugar. This delicious sweet & spicy dipping sauce is served with fresh fruit, but also with cucumber, the Lotis is delicious! The fruits, such as mango and green apple, are cut into pieces and mixed with the same sauce. It sounds like a very strange combination, but I can tell you, it is delicious!

Give it a try and let her know how it tasted:

  • 500 gram  Javanese sugar or Goela Djawa
  • 2 tablespoon Tamarind paste
  • 1 tablespoon of shrimp paste Shrimp paste
  • 2 tablespoon Ketjap Manis
  • 2 tablespoon of water On Taste
  • 2 Madame Jeannet  (Chili Peper)
  • 1/2 teaspoon of salt

Javanese-Surinam-Recipe

Sambal Lotis Recipe With Goela Djawa:

The easiest way to make this Lotis recipe is to put all the ingredients for the sauce in the blender. Because you use the Goela Djawa from a bottle (ready-made), you do not have to heat this sauce in a pan. To make sure it remains a tasty syrupy sauce, add water little by little. Serve the Sambal Lotis sauce with fresh fruit, preferably unripe or semi-ripe fruits, such as green apples, hard pears, mango, papaya, yam bean, pineapple. If you want to eat it the traditional way, serve it on a banana leaf and eat this delicious fruit salad with your fingers.

If you prefer to grind the ingredients finely, for example with a mortar or immersion blender, follow the steps below.

Sambal Lotis Recipe with Javanese Sugar

  1. Rub the madame Jeannet peppers in a mortar or in the chopping block of the immersion blender
  2. Then add together with the shrimp paste and the tamarind.
  3. Transfer to a saucepan and then add the Javanese sugar.
  4. Add water and bring the mixture to a boil until the Javanese sugar is dissolved.
  5. The sauce shouldn’t be too thin and should stick to the fruits, so start with not too much water so you can add later. If you have used too much water, you can always add some diluted cornstarch.
  6. Add salt to taste.
  7. Serve the Lotis sauce with fresh fruit, preferably unripe or semi-ripe fruits, such as green apples, hard pears, mango, papaya, yam bean, pineapple.

Enjoy your fruit salad with Lotis and if you need more advice or tips of the Surinam Kitchen, visit Moony’s Blog