Ingredients with Measurements:
- 1 pound of cow snout (cingur), boiled and sliced
- 1 cucumber, peeled and sliced
- 1 green mango, peeled and sliced
- 1 small pineapple, peeled and sliced
- 1 small jicama, peeled and sliced
- 1 small bengkoang, peeled and sliced
- 1 small red onion, sliced
- 1 small chili pepper, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1/2 teaspoon of salt
- 1/2 cup of roasted peanuts, ground
- 1/2 cup of water
- 1 tablespoon of vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a small bowl, mix tamarind paste, palm sugar, and salt until well combined. Set aside.
2. In a mortar and pestle or food processor, grind roasted peanuts until they become a fine powder. Add water and mix until it becomes a smooth paste. Set aside.
3. In a pan, heat vegetable oil over medium heat. Add sliced red onion and chili pepper, and sauté until fragrant.
4. Add tamarind mixture to the pan and stir until the sugar dissolves.
5. Add ground peanut paste to the pan and stir until well combined. Cook for 2-3 minutes until the sauce thickens. Set aside.
6. In a large bowl, mix sliced cow snout, cucumber, green mango, pineapple, jicama, and bengkoang.
7. Pour the peanut sauce over the mixed vegetables and toss until well coated.
8. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 32g
- Protein: 12g
Substitutions for ingredients:
- Cow snout (cingur) can be substituted with beef or chicken.
- Green mango can be substituted with green papaya.
- Bengkoang can be substituted with carrots.
Variations:
- Add sliced boiled eggs to the mixed vegetables.
- Add fried tofu or tempeh to the mixed vegetables.
- Add shrimp crackers as a garnish.
Tips and tricks:
- Boil cow snout for at least 2 hours until it becomes tender.
- Use a food processor to grind roasted peanuts for a smoother texture.
- Adjust the amount of chili pepper according to your preference.
Storage instructions:
- Store leftover peanut sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat peanut sauce in a pan over low heat until warm.
Presentation ideas:
- Serve Rujak Cingur in a large bowl or individual plates.
- Garnish with sliced red chili pepper and cilantro.
Garnishes:
- Sliced red chili pepper
- Cilantro
Pairings:
- Serve with steamed rice or rice cakes.
Suggested side dishes:
- Fried chicken
- Grilled fish
Troubleshooting advice:
- If the peanut sauce is too thick, add a little bit of water to thin it out.
- If the peanut sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to boil cow snout thoroughly to avoid any foodborne illnesses.
Food history:
- Rujak Cingur is a traditional Indonesian salad from East Java.
Flavor profiles:
- Sweet, sour, spicy, and savory.
Serving suggestions:
- Serve Rujak Cingur as an appetizer or a main dish.
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Region: Indonesian