Ingredients with Measurements:
- 500 grams of beef snout (cingur), boiled and sliced
- 2 cups of grated coconut, roasted
- 2 cups of water
- 1 cup of tamarind juice
- 1 cup of palm sugar
- 2 red chilies, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of shrimp paste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the garlic, salt, and shrimp paste until it becomes a smooth paste.
2. In a pan, heat the water and palm sugar until the sugar dissolves. Add the garlic paste and tamarind juice, and stir well.
3. Add the sliced cingur and sliced chilies to the pan, and let it simmer for 10 minutes.
4. In a separate pan, heat the roasted grated coconut until it becomes slightly brown.
5. Serve the cingur mixture with the roasted coconut on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 20g
Carbohydrates: 30g
Fiber: 5g
Sugar: 20g
Substitutions for ingredients:
- Beef snout (cingur) can be substituted with beef tongue or beef cheeks.
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Shrimp paste can be substituted with fish sauce or soy sauce.
Variations:
- Add sliced cucumber, pineapple, or mango to the cingur mixture for a fruity twist.
- Use roasted peanuts instead of grated coconut for a nutty flavor.
- Add sliced shallots and lemongrass to the garlic paste for a more aromatic flavor.
Tips and tricks:
- Make sure to boil the cingur until it becomes tender before slicing it.
- Roast the grated coconut until it becomes slightly brown for a nuttier flavor.
- Adjust the amount of chilies according to your preferred level of spiciness.
Storage instructions:
Store the leftover cingur mixture and roasted coconut separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cingur mixture in a pan over medium heat until it becomes hot. Reheat the roasted coconut in a pan over low heat until it becomes slightly brown.
Presentation ideas:
Serve the cingur mixture in a bowl with the roasted coconut on top. Garnish with sliced chilies and cilantro.
Garnishes:
- Sliced chilies
- Cilantro
Pairings:
- Serve with steamed rice for a complete meal.
- Pair with a cold glass of iced tea or coconut water for a refreshing drink.
Suggested side dishes:
- Fried tempeh or tofu
- Grilled chicken or fish
- Steamed vegetables
Troubleshooting advice:
- If the cingur mixture is too sour, add more palm sugar to balance the flavors.
- If the cingur is too tough, boil it for a longer time until it becomes tender.
Food safety advice:
- Make sure to boil the cingur until it becomes tender before slicing it.
- Store the leftover cingur mixture and roasted coconut separately in airtight containers in the refrigerator for up to 3 days.
Food history:
Rujak Cingur is a traditional Indonesian salad from East Java. It is made with sliced beef snout (cingur), vegetables, and a spicy sauce made with tamarind and shrimp paste.
Flavor profiles:
- Spicy
- Sour
- Sweet
- Nutty
Serving suggestions:
Serve the Rujak Cingur with Coconut Milk and Tamarind as an appetizer or a main dish. It is a perfect dish for a hot summer day or a spicy winter night.
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Region: Indonesian