Dish

Rujak cingur

Fruit and Vegetable Salad with Tamarind Sauce

Rujak cingur is a complex dish that combines sweet, sour, and spicy flavors. It is made with boiled beef snout, cucumber, bean sprouts, and a spicy peanut sauce made with chili, tamarind, and palm sugar. It is often served as a main course or as a side dish with rice.

Asian cuisine› Indonesian cuisine

Salad

Origins and history

Rujak cingur is a traditional dish from East Java that has been passed down through generations. It is often served during special occasions like weddings and festivals.

Dietary considerations

Rujak cingur is a high-protein dish that is rich in vitamins and minerals. However, it is not suitable for vegetarians or vegans as it contains beef snout. It may also not be suitable for people with sensitive stomachs due to its spiciness.

Variations

There are many variations of Rujak cingur, and the ingredients used can vary depending on the region and personal preferences. Some variations include adding boiled potatoes, fried tofu, or tempeh. Some people also use different types of meat like chicken or beef.

Presentation and garnishing

To make Rujak cingur, it is important to boil the beef snout properly to make it tender and easy to chew. It is also important to balance the flavors of the peanut sauce by adjusting the amount of chili, tamarind, and palm sugar. Finally, make sure to use fresh and seasonal vegetables for the best taste and nutrition. Rujak cingur is traditionally served in a bowl or plate and garnished with fresh herbs like basil and mint. Some people also add fried shallots and crackers for extra texture and flavor.

Side-dishes

Rujak cingur is often served with rice and other Indonesian dishes like sate and gado-gado. It pairs well with a variety of Indonesian drinks like es cendol and es teler.