Ingredients with Measurements:
- 1 lb beef snout (cingur)
- 1 block of tempeh (8 oz)
- 1 block of firm tofu (8 oz)
- 1 cucumber, sliced
- 1 green apple, sliced
- 1 ripe mango, sliced
- 1 small pineapple, sliced
- 2 red chilies, sliced
- 2 garlic cloves, minced
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 1/2 cup roasted peanuts, crushed
- 1/2 cup fried shallots
- 1/2 cup shrimp crackers
- 1/2 cup water
Special equipment needed:
- Large pot
- Grill or oven
- Blender or food processor
- Mixing bowl
- Serving plates
Step-by-step instructions:
1. Clean the beef snout thoroughly and boil it in a large pot of water until tender. Once cooked, remove from the pot and slice into small pieces.
2. Cut the tempeh and tofu into small cubes and grill or bake until crispy.
3. In a blender or food processor, blend the red chilies, garlic, tamarind paste, palm sugar, and salt until smooth. Add water if needed to achieve a smooth consistency.
4. In a mixing bowl, combine the sliced cucumber, green apple, mango, and pineapple. Add the sliced beef snout, crispy tempeh, and tofu.
5. Pour the blended sauce over the mixture and toss until everything is coated evenly.
6. Divide the mixture into serving plates and sprinkle with crushed peanuts, fried shallots, and shrimp crackers.
7. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Grill or oven temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 20g
Carbohydrates: 35g
Fiber: 5g
Sugar: 20g
Sodium: 500mg
Substitutions for ingredients:
- Beef snout (cingur) can be substituted with beef tongue or beef cheeks.
- Tempeh and tofu can be substituted with chicken or shrimp.
- Red chilies can be substituted with chili flakes or chili powder.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add sliced boiled eggs to the mixture.
- Use different fruits such as papaya or guava.
- Add sliced tomatoes or red onions to the mixture.
Tips and tricks:
- Make sure to clean the beef snout thoroughly before boiling.
- Grill or bake the tempeh and tofu until crispy for added texture.
- Adjust the amount of red chilies based on your preferred level of spiciness.
- Use a mortar and pestle to crush the peanuts and shrimp crackers.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve on a large platter with additional shrimp crackers and sliced lime on the side.
Garnishes:
Garnish with fresh cilantro leaves or sliced scallions.
Pairings:
Pair with a cold glass of iced tea or a refreshing coconut water.
Suggested side dishes:
Serve with steamed rice or a side of Indonesian-style fried rice (nasi goreng).
Troubleshooting advice:
- If the sauce is too thick, add more water to achieve the desired consistency.
- If the beef snout is tough, boil it for a longer period of time until tender.
Food safety advice:
Make sure to clean all ingredients thoroughly before cooking.
Food history:
Rujak Cingur is a traditional Indonesian dish that originated in East Java. It is typically made with beef snout, vegetables, and a spicy sauce made with tamarind and palm sugar.
Flavor profiles:
Rujak Cingur has a sweet, sour, and spicy flavor profile with a variety of textures from the crispy tempeh and tofu to the crunchy shrimp crackers.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indonesian