Rujak Cingur Recipe

**Rujak Cingur Recipe**

Rujak Cingur is a traditional Indonesian salad that originates from East Java, particularly popular in Surabaya. The term "cingur" refers to the sliced cow's snout, which is a key ingredient in this unique and flavorful dish. Combining a variety of fresh fruits, vegetables, and a distinctive spicy and tangy peanut sauce, Rujak Cingur offers a delightful medley of textures and tastes that are both refreshing and satisfying. This dish is a wonderful introduction to the diverse and rich culinary heritage of Indonesia.

### Ingredients:

- 200 grams of cingur (cow's snout), boiled and sliced

- 1 cucumber, sliced

- 1 small pineapple, sliced

- 1 unripe mango, peeled and sliced

- 1 apple, sliced

- 100 grams of bean sprouts

- 100 grams of water spinach (kangkung), blanched

- 100 grams of young jackfruit, boiled and sliced

- 100 grams of tofu, fried and sliced

- 100 grams of tempeh, fried and sliced

- 2 tablespoons of fried peanuts

- 3 tablespoons of petis (fermented shrimp paste)

- 1 tablespoon of tamarind paste

- 2 tablespoons of brown sugar

- 2 cloves of garlic

- 2 bird's eye chilies (adjust to taste)

- Salt to taste

- 2 tablespoons of water

### Instructions:

1. **Prepare the Ingredients:** Ensure all fruits, vegetables, and proteins are cleaned, sliced, and cooked as needed. This includes boiling the cingur, blanching the water spinach, and frying the tofu and tempeh.

2. **Make the Sauce:** In a mortar and pestle or a food processor, grind the fried peanuts, garlic, and bird's eye chilies into a smooth paste. Add the petis, tamarind paste, brown sugar, salt, and water, and mix until well combined. Adjust the seasoning to taste.

3. **Assemble the Salad:** In a large mixing bowl, combine the sliced cucumber, pineapple, mango, apple, bean sprouts, blanched water spinach, young jackfruit, fried tofu, fried tempeh, and sliced cingur.

4. **Add the Sauce:** Pour the prepared peanut sauce over the mixed salad ingredients. Toss everything together until the fruits, vegetables, and proteins are evenly coated with the sauce.

5. **Serve:** Transfer the Rujak Cingur to a serving plate. Garnish with additional fried peanuts if desired and serve immediately.

Rujak Cingur is best enjoyed fresh, allowing the vibrant flavors of the fruits and vegetables to complement the rich, savory sauce. This dish is not only a testament to Indonesia's culinary diversity but also a celebration of its bold and complex flavors.

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