Asian > Indonesian > Rujak Salad > Rujak Cingur Salad

Rujak Cingur with Coconut Milk and Lemongrass Recipe

Ingredients with Measurements:
- 1 lb beef snout (cingur), boiled and sliced
- 2 cups bean sprouts
- 2 cups water spinach (kangkung), cut into 2-inch pieces
- 2 cups cucumber, sliced
- 2 cups pineapple, cubed
- 2 cups green mango, sliced
- 1 cup fried tofu, sliced
- 1 cup fried tempeh, sliced
- 1 cup roasted peanuts, crushed
- 2 cups coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 tsp shrimp paste

Special equipment needed:
- Mortar and pestle
- Large mixing bowl
- Large serving platter

Step-by-step instructions:
1. In a mortar and pestle, grind together the tamarind paste, palm sugar, salt, and shrimp paste until smooth. Set aside.
2. In a large mixing bowl, combine the sliced cingur, bean sprouts, water spinach, cucumber, pineapple, green mango, fried tofu, and fried tempeh. Mix well.
3. In a saucepan, heat the coconut milk, lemongrass, and kaffir lime leaves over medium heat. Stir in the tamarind mixture and bring to a simmer.
4. Pour the coconut milk mixture over the salad and toss to combine.
5. Sprinkle the crushed peanuts over the top and serve on a large platter.

- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
- Serve at room temperature
Serving size:
- Serves 6-8 people

Nutritional information:
- Calories per serving: 450
- Fat: 30g
- Carbohydrates: 30g
- Protein: 20g

Substitutions for ingredients:
- Beef snout (cingur) can be substituted with beef tongue or beef cheeks.
- Water spinach (kangkung) can be substituted with spinach or bok choy.
- Green mango can be substituted with green papaya.

- Add sliced red chili peppers for extra heat.
- Use roasted cashews instead of peanuts.
- Substitute the lemongrass with ginger for a different flavor.

Tips and tricks:
- Make sure to bruise the lemongrass before adding it to the coconut milk to release its flavor.
- Use fresh ingredients for the best taste.
- Adjust the amount of tamarind paste and palm sugar to your liking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve on a large platter with the crushed peanuts sprinkled over the top.

- Garnish with fresh cilantro leaves.

- Serve with steamed rice or rice noodles.

Suggested side dishes:
- Indonesian fried rice (nasi goreng)
- Indonesian chicken satay (sate ayam)

Troubleshooting advice:
- If the coconut milk mixture is too thick, add a splash of water to thin it out.

Food safety advice:
- Make sure to properly cook the beef snout before slicing it.

Food history:
- Rujak Cingur is a traditional Indonesian salad from the East Java region.

Flavor profiles:
- Sweet, sour, salty, and spicy.

Serving suggestions:
- Serve as a main dish or as a side dish.

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Region: Indonesian

Taste: Tangy, Spicy, Sweet, Sour, Aromatic