Ingredients with Measurements:
- 1/2 pound beef snout (cingur), boiled and sliced
- 1 block of firm tofu, cut into small cubes
- 1 large cucumber, peeled and sliced
- 1/2 cup roasted peanuts, crushed
- 2 red chilies, sliced
- 1/2 cup tamarind juice
- 1/4 cup palm sugar
- 1 teaspoon salt
- 1 teaspoon shrimp paste
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together tamarind juice, palm sugar, salt, and shrimp paste until well combined.
2. In a large mixing bowl, add sliced cingur, tofu, cucumber, crushed peanuts, and sliced chilies.
3. Pour the tamarind mixture over the ingredients in the mixing bowl and toss well to combine.
4. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature: None
Serving size: 4 servings
Nutritional information:
Calories: 325
Fat: 17g
Carbohydrates: 30g
Protein: 18g
Fiber: 4g
Substitutions for ingredients:
- Beef snout (cingur) can be substituted with beef tongue or beef cheeks.
- Tofu can be substituted with tempeh or boiled potatoes.
- Cucumber can be substituted with jicama or green mango.
- Red chilies can be substituted with bird's eye chilies or jalapenos.
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Shrimp paste can be omitted for a vegetarian version.
Variations:
- Add sliced pineapple or apple for a fruity twist.
- Use different types of nuts such as cashews or almonds.
- Add sliced red onions or shallots for extra crunch.
- Top with fried shallots or garlic for added flavor.
Tips and tricks:
- Make sure to mix the tamarind mixture well to ensure the palm sugar and shrimp paste are fully dissolved.
- Adjust the amount of chilies according to your spice preference.
- Serve the rujak cingur immediately to prevent the ingredients from getting soggy.
Storage instructions:
- Rujak cingur is best served fresh and should not be stored for long periods of time.
Reheating instructions:
- Rujak cingur should not be reheated as the ingredients may become mushy.
Presentation ideas:
- Serve the rujak cingur in a large bowl or on individual plates.
- Garnish with additional crushed peanuts and sliced chilies.
Garnishes:
- Crushed peanuts
- Sliced chilies
- Fried shallots or garlic
Pairings:
- Serve with steamed rice or rice cakes (lontong).
- Pair with a refreshing drink such as iced tea or coconut water.
Suggested side dishes:
- Indonesian fried rice (nasi goreng)
- Grilled satay skewers
- Spicy chicken curry (ayam goreng)
Troubleshooting advice:
- If the tamarind mixture is too sour, add more palm sugar.
- If the rujak cingur is too spicy, reduce the amount of chilies.
Food safety advice:
- Make sure to thoroughly wash all ingredients before preparing.
- Store any leftovers in the refrigerator and consume within 24 hours.
Food history:
- Rujak cingur is a traditional Indonesian dish that originated in Surabaya, East Java.
- The dish is typically served as a snack or appetizer.
Flavor profiles:
- Sweet, sour, salty, and spicy.
Serving suggestions:
- Serve the rujak cingur as a snack or appetizer before a meal.
- Can also be served as a light lunch or dinner.
Related Categories
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Region: Indonesian