Indonesian Rujak Cingur Recipe
Rujak cingur is a traditional Indonesian dish consisting of fruit, vegetables and buffalo snout, served in a spicy peanut sauce. The snout is mixed with the fruit and vegetables then served topped with the sauce. It is sometimes accompanied by prawn crackers.
Rujak is a typical Indonesian salad made using a combination of ripe and unripe fruit along with raw and cooked vegetables. The vegetables typically used are cucumber, bean sprouts, and fried tempeh.
The fruits used are well known tropical fruit like mango and pineapple, and some lesser-known fruit such as kedongdong and belimbing which can be found by their English names, April plum and star fruit.
The buffalo snout is boiled then sliced. It is tossed in a sweet spicy sauce made from peanuts, tamarind, sugar and chili. Cingur is cartilage from the buffalo’s nose or ear. Besides the addition of the buffalo snout, rujak cingur has a different flavor profile from regular rujak because of the sauce.
It is still made with sugar, peanuts and chili, but it also contains terasi which gives the dish a more savory, salty flavor.
Terasi is a fermented Indonesian shrimp paste that varies from regular shrimp paste because it is dried It is sold in blocks, not in a jar.
Origin and Cultural Significance
Rujak cingur is believed to originate in Surabaya, an area in East Java, the largest Indonesian island where rujak is particularly popular.
Indonesian Rujak Cingur Recipe
Rujak cingur is a traditional Indonesian dish consisting of fruit, vegetables and buffalo snout, served in a spicy peanut sauce.
Ingredients
- Bean sprout, (cleaned) - 50g
- Egg noodles - 100g
- Cucumber - 1
- Buffalo or beef lips (boiled) - 200g
- Cabbage (shredded) - 50g
- Kangkung (water convolvulus/water spinach) - 1 stalk
- Tofu (fried) - 2 pieces
- Tempe (fried) - 2 pieces
- Mango (young and green) - 1
- Pineapple (Ripe) - 1/2
- Lontong (compressed rice) - 1
Sauce
- Peanut (fried) - 100g
- Bird's eyes chillies (optional) - 3
- Garlic (deep-fried, chopped) - 1 tbsp
- Petis (black fermented shrimp paste) - 4 tbsp
- Terasi - 1 tbsp
- Tamarind - 1 tsp
- Palm sugar - 1 tsp
- Prawn cracker - to garnish
Instructions
- Clean all the veggies.
- Boil or steam until just tender. Do not overcook.
- Peel and clean all the fruit then slice into little pieces.
- Prepare the sauce by mixing all the ingredients then add a little water.
- Cut the lontong and cingur into little pieces.
- To serve, layer a dish with the cooked veggies, fruits, fried tofu, tempe, cingur.
- Finish with the sauce.
- Garnish with prawn crackers.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1530Total Fat: 83gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 88mgSodium: 1266mgCarbohydrates: 122gFiber: 16gSugar: 45gProtein: 97g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
