Ingredients with Measurements:
- 1 lb beef snout (cingur)
- 1/2 lb boiled shrimp, peeled and deveined
- 1/2 lb boiled yam bean (jicama), cut into small cubes
- 1/2 lb boiled young mango, cut into small cubes
- 1/2 lb boiled cucumber, cut into small cubes
- 1/2 lb boiled bean sprouts
- 1/2 lb fried tofu, cut into small cubes
- 1/2 cup roasted peanuts, ground
- 2 tbsp tamarind paste
- 1/4 cup palm sugar, grated
- 1/2 tsp salt
- 2 cups water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 1/2 cup sweet soy sauce
Special equipment needed:
- Large pot for boiling the cingur
- Medium pot for making the peanut sauce
- Blender or food processor for grinding the peanuts
Step-by-step instructions:
1. Rinse the cingur thoroughly and place it in a large pot with enough water to cover it. Bring to a boil and simmer for 2-3 hours or until tender. Drain and let it cool.
2. Cut the cingur into small cubes and set aside.
3. In a medium pot, heat the vegetable oil over medium heat. Add the garlic and chilies and sauté until fragrant.
4. Add the ground peanuts, tamarind paste, palm sugar, salt, and water. Stir well and bring to a boil.
5. Reduce the heat and simmer for 10-15 minutes or until the sauce thickens. Add the sweet soy sauce and stir well.
6. In a large mixing bowl, combine the cingur, shrimp, yam bean, mango, cucumber, bean sprouts, and tofu. Mix well.
7. Pour the peanut sauce over the mixture and toss until everything is coated evenly.
8. Serve the rujak cingur with peanut sauce and tofu immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours (for boiling the cingur) + 20 minutes (for making the peanut sauce)
5. Temperature:
- Boiling temperature for the cingur: 212°F (100°C)
- Simmering temperature for the peanut sauce: 180-200°F (82-93°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450 per serving
- Fat: 20g
- Carbohydrates: 50g
- Protein: 25g
- Fiber: 10g
Substitutions for ingredients:
- Beef snout (cingur) can be substituted with beef tongue or beef cheeks.
- Shrimp can be substituted with crab meat or chicken breast.
- Yam bean (jicama) can be substituted with Asian pear or apple.
- Young mango can be substituted with green papaya or green apple.
- Cucumber can be substituted with zucchini or summer squash.
- Bean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Fried tofu can be substituted with tempeh or seitan.
- Palm sugar can be substituted with brown sugar or maple syrup.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced red onion or shallots for extra flavor.
- Use lime juice instead of tamarind paste for a tangier taste.
- Add sliced bird's eye chilies for extra heat.
- Use a mixture of peanuts and cashews for the sauce.
- Add sliced cucumber or carrot for extra crunch.
Tips and tricks:
- Boil the cingur until it's very tender to make it easier to cut into small cubes.
- Use a food processor or blender to grind the peanuts for a smoother sauce.
- Adjust the sweetness and saltiness of the sauce to your liking.
- Serve the rujak cingur with steamed rice or as a side dish for grilled meat or fish.
Storage instructions:
- Store any leftover rujak cingur in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the rujak cingur in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rujak cingur in a large bowl or on individual plates.
- Garnish with sliced red chilies, chopped cilantro, or fried shallots.
Garnishes:
- Sliced red chilies
- Chopped cilantro
- Fried shallots
Pairings:
- Grilled chicken or fish
- Steamed rice
- Fried noodles
Suggested side dishes:
- Indonesian fried rice (nasi goreng)
- Stir-fried vegetables
- Indonesian beef rendang
Troubleshooting advice:
- If the peanut sauce is too thick, add more water to thin it out.
- If the peanut sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the cingur thoroughly to avoid any foodborne illnesses.
- Store any leftover rujak cingur in the refrigerator and consume within 2 days.
Food history:
- Rujak cingur is a traditional Indonesian salad that originated from Surabaya, East Java.
- It's made with a combination of boiled or blanched vegetables, fruits, and meat, and served with a spicy peanut sauce.
Flavor profiles:
- The rujak cingur with peanut sauce and tofu has a sweet, sour, and spicy flavor profile.
- The peanut sauce is rich and creamy, with a nutty and slightly sweet taste.
- The vegetables and fruits provide a refreshing and crunchy texture, while the cingur and shrimp add a meaty and savory flavor.
Serving suggestions:
- Serve the rujak cingur with peanut sauce and tofu as a main dish or as a side dish for a larger meal.
- It's a popular street food in Indonesia and can be found in many food stalls and markets.
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Region: Indonesian