HOW TO MAKE JAVANESE SALAD

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  1. 1      Fruit and vegetables are very important for our health. They contain essential vitamins for our body. There are many ways to consume fruit and vegetables. The most common way of eating fruit is to eat ripe fruits without any addition. But if we can also make the fruit into juice, fruit soup or salad. No matter how we eat them, fruits are always delicious and healthy. In this post, we will talk about how to make two kinds of Javanese salad. 
                The first salad is Rujak or Lotis, that is fruit salad. Just the same with common salad, we can use all kinds of fruits to make Rujak or Lotis, simply peel them and cut into small pieces. After preparing the fruit, it's time to prepare the sauce. Different with western salad, Javanese salad uses simple, cheap and easy to find ingredients such as brown sugar, chili, salt and terasi (condiment made from pounded and fermented shrimp) and you can also add some peanuts if you like. Then pestle all the ingredients, add some slices of juicy fruits to make the sauce looks like pasta. And Javanese salad is ready to serve.  
    The second salad is Pecel, that is Vegetables salad. The ingredients are many kinds of vegetables, make sure you choose colorful veggies such as carrot, spinach, long bean, bean sprout, young jackfruit, Sesbania flower (Turi flower), seaweed, etc (boiled for some minutes). The sauce consists of pounded brown sugar, peanut, chili, kaffir lime(citrus leaf), garlic, kencur and salt.
                The third salad is Urab, that is vegetables salad. We may used all kinds of boiled veggies as in the second salad. one thing that makes it different is the seasoning. To make Pecel, we use peanut sauce but to make urap we use grated coconut mixed with spices. The spices consist of  chili, kaffir lime(citrus leaf), garlic, coriander, kencur, brown sugar and salt.
               The fourth salad is fresh veggies urap
    Urap;
    fresh veggies 
    2 cucumber
    a bunch of watercress
    a bowl of bean sprouts
    some leafy vegetables
       
    Seasoning
    1 young coconut
    4 cloves of garlic
    5 red cayenne/chili
    3 cm of kencur/ a root crop resembling ginger
    some brown sugar
    1 tsp salt 

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