Skip to main content

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Affandi

Affandi was born in Cirebon, West Java, in 1907, as the son of R. Koesoema, who was a surveyor at a local sugar factory. Affandi finished his upper secondary school in Jakarta, but he forsook his study for the desire to become an artist. Affandi taught himself how to paint since 1934.
Post a Comment
Read more

Gamelan

A Gamelan is a kind of musical ensemble of Indonesia typically featuring a variety of instruments such as metallophones, xylophones, drums, and gongs; bamboo flutes, bowed and plucked strings, and vocalists may also be included.  The term refers more to the set of instruments than the players of those instruments. A gamelan as a set of instruments is a distinct entity, built and tuned to stay together — instruments from different gamelan are not interchangeable. The word "gamelan" comes from the Javanese word "gamel", meaning to strike or hammer, and the suffix "an", which makes the root a collective noun.
Post a Comment
Read more

Rawon: A Traditional Indonesian Beef Soup Recipe

Rawon is a traditional Indonesian beef soup, originating from East Java. It is well-known for its distinct black color, which comes from the use of kluwak nuts. This flavorful and aromatic dish is a must-try for anyone looking to explore Indonesian cuisine. Below is a detailed recipe to help you prepare this delicious dish at home. Ingredients: 500 grams of beef (preferably beef shank or brisket) 2 liters of water 3 tablespoons of cooking oil 5 kluwak nuts (soaked, flesh extracted) 5 shallots 4 garlic cloves 1 thumb-sized piece of galangal (crushed) 1 thumb-sized piece of ginger (crushed) 2 lemongrass stalks (bruised) 3 kaffir lime leaves 2 bay leaves 1 teaspoon coriander seeds (ground) 1 teaspoon cumin seeds (ground) 1 teaspoon turmeric powder 1 teaspoon sugar Salt to taste 3-4 bird’s eye chilies (optional, for a spicy kick) Garnishes: Boiled eggs (optional) Bean sprouts Fried shallots Fresh lime wedges Sambal (Indonesian chili paste) Rice for serving Instructions: Prepare the Beef...
Post a Comment
Read more