Ingredients with Measurements:
- 1 lb. beef snout (cingur), boiled and sliced
- 1 block firm tofu, cut into small cubes
- 1 ripe mango, peeled and sliced
- 1 cucumber, peeled and sliced
- 1 cup bean sprouts
- 1 cup water spinach (kangkung), blanched
- 1 cup grated coconut, toasted
- 1 tbsp. tamarind paste
- 2 tbsp. palm sugar
- 2 red chilies, sliced
- 2 cloves garlic, minced
- 1 tsp. shrimp paste
- Salt to taste
- Water
Special equipment needed:
- Large mixing bowl
- Small saucepan
- Blender or food processor
- Grater
- Cutting board and knife
Step-by-step instructions:
1. In a small saucepan, mix tamarind paste, palm sugar, shrimp paste, garlic, and salt with 1 cup of water. Bring to a boil and let it simmer for 5 minutes. Set aside to cool.
2. In a large mixing bowl, combine sliced cingur, tofu cubes, sliced mango, sliced cucumber, bean sprouts, and blanched water spinach.
3. Pour the cooled tamarind sauce over the mixture and toss well.
4. Add sliced red chilies and toasted grated coconut, and mix well.
5. Serve immediately.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
5. Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 20g
- Cholesterol: 35mg
- Sodium: 300mg
- Total carbohydrates: 30g
- Dietary fiber: 5g
- Sugars: 20g
- Protein: 18g
Substitutions for ingredients:
- Beef snout (cingur) can be substituted with beef tongue or beef cheek.
- Firm tofu can be substituted with tempeh or chicken breast.
- Mango can be substituted with pineapple or papaya.
- Water spinach (kangkung) can be substituted with spinach or kale.
- Bean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
Variations:
- Add sliced boiled potatoes or sweet potatoes for a heartier dish.
- Use different types of fruits such as apple, pear, or dragon fruit.
- Substitute the tamarind sauce with peanut sauce or soy sauce.
Tips and tricks:
- Make sure to boil the cingur until it is tender before slicing.
- Toast the grated coconut in a dry pan over medium heat until golden brown.
- Adjust the amount of red chilies according to your preference for spiciness.
Storage instructions:
- Rujak cingur is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the rujak cingur in a large bowl or on a platter.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Serve with steamed rice or rice cakes (lontong).
Suggested side dishes:
- Indonesian fried noodles (mie goreng)
- Chicken satay (sate ayam)
- Fried tofu (tahu goreng)
Troubleshooting advice:
- If the tamarind sauce is too sour, add more palm sugar to balance the flavor.
- If the dish is too spicy, add more sliced cucumber or mango to cool down the heat.
Food safety advice:
- Make sure to boil the cingur until it is fully cooked before slicing.
- Wash all vegetables thoroughly before using.
Food history:
- Rujak cingur is a traditional Indonesian dish from East Java, made with beef snout, vegetables, and a sweet and sour sauce.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as an appetizer or a main dish.
Related Categories
Cooking Method: N/A
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Region: Indonesian