Rujak Bulung (Balinese Seaweed Salad)

• •200 Fresh Balinese Seaweed (Bulung) (a mix of green (bulung boni) and red/brown seaweed if available; or dried seaweed rehydrated)
• •1 tbsp Terasi (Roasted Shrimp Paste) (roasted over flame until dry and fragrant)
• •5 piece Bird's Eye Chiles (Cabe Rawit) (adjust to heat preference)
• •2 piece Large Red Chiles (for color and body)
• •2 tbsp Palm Sugar (Gula Bali) (grated)
• •1 cm Kencur (Aromatic Ginger) (small piece)
• •2 piece Lime Juice (from fresh limes, generous amount)
• •to taste Salt
• •1 tbsp Fried Peanuts (roughly crushed, optional)
• •50 Grated Young Coconut (Kelapa Muda)
• •small amount to taste Sliced Unripe Mango or Green Apple (optional, for crunch and extra sourness)
• •for topping to taste Fried Shallots

Instructions

1. 1

   **Prepare the Seaweed:** If using fresh seaweed, wash it thoroughly 3-4 times in a large bowl of cold water, checking carefully for any sand or tiny shells. Drain well after each wash. If using dried seaweed, soak it in cold water for 15-20 minutes until soft and rehydrated, then wash thoroughly and drain. Once clean, cut the seaweed into bite-sized pieces if the strands are long. Set aside.

2. 2

   **Roast the Terasi:** Gently roast the terasi (shrimp paste) over a low flame or in a dry pan until it is fragrant, dry, and slightly crumbly. Be careful not to burn it. Set aside to cool slightly.

3. 3

   **Make the Dressing (Kuah Rujak):** In a stone mortar (cobek batu) with a pestle, combine the bird's eye chiles, large red chiles, kencur, and a pinch of salt. Pound them until a rough paste forms. Add the roasted terasi and continue to pound until well combined. Next, add the grated palm sugar and pound until it dissolves and integrates into the paste.

4. 4

   Squeeze in the fresh lime juice. Mix thoroughly with the pestle, ensuring the dressing is well combined and tastes like a bold balance of spicy, sour, sweet, and umami. If using, add the crushed fried peanuts and mix them into the dressing.

5. 5

   **Assemble the Rujak:** In a large mixing bowl, place the prepared seaweed. Pour the dressing over the seaweed. Add the grated young coconut and the optional sliced unripe mango or green apple. Using your hands or a spatula, gently toss everything together until the seaweed is evenly coated with the dressing.

6. 6

   **Serve:** Divide the Rujak Bulung into small bowls or arrange on a banana leaf. Garnish generously with fried shallots. Serve immediately while fresh and cold.

Chef's Tips

• 💡**Thorough Seaweed Cleaning is Key:** Fresh seaweed can harbor sand and tiny shells. Always wash it a minimum of 3-4 times in abundant cold water, gently swishing and inspecting it with your hands. Change the water until it's completely clear and you feel no grit.
• 💡**The Mortar Matters:** For an authentic Balinese flavor, preparing the dressing in a stone mortar (cobek batu) is highly recommended. The rough pounding action, unlike a blender's blades, helps to crush and bruise the ingredients, releasing the aromatic oils from the kencur and chiles in a unique way that contributes significantly to the dish's distinct taste and texture.
• 💡**Serve Immediately:** Rujak Bulung is best enjoyed as soon as it's prepared. The acidity from the lime juice and the salt will quickly start to wilt the delicate seaweed, changing its texture and freshness. Prepare it just before you plan to eat!