Rujak Bulung (Balinese Seaweed Salad)

Rujak Bulung, a traditional Balinese seaweed salad that is unique to the island of Bali. "Rujak" means mixed salad with a spicy dressing, and "Bulung" is the Balinese word for seaweed. This refreshing dish uses fresh ocean seaweed harvested from the beaches of Nusa Dua, Sanur, Serangan Island, and other coastal areas around Bali, dressed in a tangy, spicy, and sweet sauce made from shrimp paste, chili, lime, and palm sugar. Rujak Bulung represents the connection between Balinese people and the sea — it is a coastal village specialty, commonly sold by women vendors at morning markets and beaches, and is one of the healthiest traditional Balinese dishes.

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.

   Time: 10 min
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.

   Time: 3 min
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.

   Time: 5 min
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.

   Time: 2 min
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.

   Time: 3 min
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.

   Time: 1 min