Ingredients with Measurements:
- 1 cup of pineapple, diced
- 1 cup of mango, diced
- 1 cup of cucumber, sliced
- 1 cup of bean sprouts
- 1 cup of boiled cingur (cow nose)
- 1 cup of fried tofu, diced
- 1 cup of fried tempeh, diced
- 1 cup of roasted peanuts, crushed
- 2 red chilies, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 cup of water
Special Equipment Needed:
- Mortar and pestle
Step-by-step Instructions:
1. In a mortar and pestle, grind the red chilies and garlic until they become a paste.
2. In a bowl, mix the chili-garlic paste with tamarind paste, palm sugar, salt, and water. Stir well until the sugar dissolves.
3. In a large mixing bowl, combine the diced pineapple, mango, cucumber, bean sprouts, cingur, fried tofu, and fried tempeh.
4. Pour the chili-garlic sauce over the mixed ingredients and toss well.
5. Sprinkle the crushed peanuts on top of the mixture and serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Cingur can be substituted with boiled beef or chicken.
- Tofu and tempeh can be substituted with boiled eggs or shrimp.
Variations:
- Add sliced green apples for a tangy twist.
- Use different types of fruits, such as papaya or watermelon.
- Add shredded carrots for extra crunch.
Tips and Tricks:
- To make the dish spicier, add more chilies.
- Soak the cingur in water for at least 30 minutes before boiling to remove any unpleasant odor.
- Use fresh ingredients for the best taste.
Storage Instructions:
- Store the leftover rujak cingur in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the rujak cingur in the microwave or on the stovetop until warm.
Presentation Ideas:
- Serve the rujak cingur in a large bowl or on individual plates.
- Garnish with fresh herbs, such as cilantro or basil.
Garnishes:
- Fresh herbs, such as cilantro or basil.
Pairings:
- Serve with steamed rice or as a side dish for grilled meat.
Suggested Side Dishes:
- Steamed rice
- Grilled meat
Troubleshooting Advice:
- If the sauce is too sour, add more palm sugar.
- If the sauce is too sweet, add more tamarind paste.
Food Safety Advice:
- Make sure to clean all ingredients thoroughly before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
- Rujak cingur is a traditional Indonesian salad that originated from Surabaya, East Java.
Flavor Profiles:
- Sweet, sour, spicy, and savory.
Serving Suggestions:
- Serve as a refreshing appetizer or as a light meal.
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Region: Indonesian