Mughlai Rujak Cingur

Ingredients

In this Mughlai adaptation of Rujak Cingur, the traditional Indonesian dish is transformed by incorporating the flavors and techniques of Mughlai cuisine. The original dish typically features beef snout (cingur) as a key ingredient, but in this recipe, we use tender beef cuts instead. The spices used in the marinade are also inspired by Mughlai cuisine, adding a unique and aromatic twist to the dish. We alse have the original recipe for Rujak cingur, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 1/2 teaspoon cloves powder 1/2 teaspoon cloves powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons jaggery (or brown sugar) 2 tablespoons jaggery (or brown sugar)
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup shredded cabbage 1 cup shredded cabbage
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the beef slices with cardamom powder, cinnamon powder, cloves powder, and salt. Mix well to ensure the beef is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
3. 3.
   In a small bowl, soak the tamarind pulp in 1/4 cup of warm water for 10 minutes. Strain the pulp to extract the tamarind juice.
4. 4.
   In a separate bowl, combine the tamarind juice, jaggery, chili powder, and salt. Stir well until the jaggery is dissolved and the dressing is smooth.
5. 5.
   In a large mixing bowl, combine the cooked beef, cucumber, bean sprouts, and shredded cabbage. Pour the tamarind dressing over the salad and toss gently to coat all the ingredients.
6. 6.
   Garnish with fresh coriander leaves and serve immediately.

Treat your ingredients with care...

• Beef — Choose lean cuts of beef for a healthier option. If you prefer a spicier flavor, you can add a pinch of red chili powder to the marinade.

Tips & Tricks

• For a vegetarian version, you can substitute the beef with tofu or tempeh.
• Adjust the spiciness of the dressing by adding more or less chili powder according to your preference.
• Serve the salad chilled for a refreshing twist.
• Add roasted peanuts or cashews for an extra crunch.
• Experiment with different vegetables such as bell peppers or radishes to customize the salad to your liking.

Serving advice

Mughlai Rujak Cingur is best served as a light lunch or appetizer. Arrange the salad on a platter and garnish with fresh coriander leaves for an elegant presentation. Serve it alongside warm naan bread or steamed rice to complete the meal.

Presentation advice

To create an appealing presentation, arrange the marinated beef slices on top of the salad, allowing them to be the centerpiece. Drizzle the tamarind dressing over the beef and garnish with a sprinkle of fresh coriander leaves. Serve the salad in a vibrant bowl or on a decorative plate to enhance its visual appeal.