📝 About This Recipe
Hailing from Surabaya, East Java, Rujak Cingur is one of Indonesia's most unique and beloved traditional salads, famous for its inclusion of 'cingur' (tender boiled beef snout). This dish is a masterful symphony of textures and flavors, combining fresh fruits, blanched vegetables, and chewy protein tossed in a rich, dark, and savory peanut-shrimp paste sauce. It is the deep, earthy profile of 'Petis Udang' (fermented shrimp paste) that gives this salad its signature soul and addictive complexity.
🥗 Ingredients
The Proteins
- 500 grams Beef Snout (Cingur) (cleaned and hair removed)
- 2 blocks Firm Yellow Tofu (fried and cubed)
- 200 grams Tempeh (fried and sliced into bite-sized pieces)
Vegetables and Fruits
- 1 bunch Water Spinach (Kangkung) (blanched)
- 100 grams Bean Sprouts (tails removed and blanched)
- 5 stalks Long Beans (cut into 3cm lengths and blanched)
- 1 medium Cucumber (sliced)
- 1 small Bengkoang (Jicama) (peeled and sliced)
- 1/2 piece Young Green Mango (sliced thinly)
The Signature Sauce
- 3 tablespoons Petis Udang (Black Shrimp Paste) (high quality East Javanese variety)
- 150 grams Roasted Peanuts (skinless and fried)
- 3-5 pieces Bird's Eye Chilies (adjust to heat preference)
- 2 tablespoons Coconut Sugar (Gula Jawa) (shaved)
- 2 tablespoons Tamarind Water (thick concentrate)
- 2 cloves Garlic (fried briefly)
- 3-4 slices Pisang Batu (Seeded Banana) (grated with skin on for astringency)
- 1/2 teaspoon Salt (to taste)
- 50-100 ml Warm Water (to adjust sauce consistency)
Accompaniments
- 2 pieces Lontong (Rice Cakes) (sliced into rounds)
- 1 bag Kerupuk Putih (Curly Crackers) (or emping melinjo)
👨🍳 Instructions
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1
Begin by boiling the beef snout (cingur) in a large pot of water with ginger and bay leaves (optional) until it is very tender. This can take 60-90 minutes depending on the cut. Once tender, drain and let it cool.
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2
While the snout is boiling, prepare the tofu and tempeh. Marinate them lightly in salt and garlic water, then deep-fry until golden brown and crispy. Set aside and cut into bite-sized cubes.
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3
Blanch the water spinach, long beans, and bean sprouts in boiling water for 1-2 minutes until cooked but still retaining a slight crunch. Immediately plunge them into ice water to stop the cooking process and preserve the green color.
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4
Prepare the fresh fruit elements: peel and slice the cucumber, jicama, and green mango into thin wedges. Set aside.
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5
Once the boiled cingur has cooled, slice it into thin, bite-sized pieces. If desired, you can quickly sauté the sliced cingur with a bit of salt for extra flavor.
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6
Prepare the sauce using a traditional stone mortar and pestle (cobek). Start by grinding the chilies, garlic, salt, and shaved coconut sugar into a smooth paste.
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7
Add the slices of Pisang Batu (seeded banana) to the mortar. Grind them into the paste; this provides a unique astringent flavor essential for authentic Rujak Cingur.
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8
Add the roasted peanuts to the mortar. Grind them coarsely or finely according to your preference for texture.
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9
Incorporate the star of the show: the Petis Udang. Add the shrimp paste and tamarind water, mixing thoroughly with the pestle until the sauce turns dark and glossy.
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10
Gradually add warm water while stirring until the sauce reaches a thick, pourable consistency. It should be viscous enough to coat the back of a spoon.
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11
Assemble the dish: In a large mixing bowl or directly on the mortar, combine the sliced lontong, fried tofu, tempeh, blanched vegetables, fresh fruits, and the sliced cingur.
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12
Pour the rich sauce over the ingredients and toss gently but thoroughly until every piece is generously coated in the savory dressing.
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13
Plate the Rujak Cingur and serve immediately while the vegetables are fresh and the crackers remain crisp on the side.
💡 Chef's Tips
If you cannot find 'Pisang Batu', you can substitute with a very small amount of grated green apple or omit it, though the flavor will be slightly different. The quality of Petis Udang is crucial; look for 'Petis Grade A' from Sidoarjo or Surabaya for the most authentic, non-fishy taste. For the best texture, ensure the beef snout is boiled until it feels like soft cartilage or firm jelly—never tough. Always grind the sauce fresh just before serving to prevent the peanuts from becoming soggy. Adjust the number of bird's eye chilies to your liking; the sweetness of the Petis and sugar balances the heat beautifully.
🍽️ Serving Suggestions
Serve with a side of Kerupuk Putih (white tin crackers) or Emping (melinjo nut crackers) for a necessary crunch. A tall glass of iced Es Sinom (tamarind and turmeric drink) is the traditional pairing to cleanse the palate. Serve on a banana leaf-lined plate for an authentic East Javanese street food presentation. Add a few extra slices of fresh cucumber on the side to provide a cooling contrast to the spicy sauce.