Rujak Cingur: A Traditional Indonesian Salad with Bold Flavors

Rujak Cingur: A Traditional Indonesian Salad with Bold Flavors

Rujak Cingur is a traditional Indonesian salad that offers a unique and bold flavor profile, combining a variety of fresh vegetables, fruits, and sliced beef (cingur, which refers to cow’s snout) all mixed with a rich, spicy, and tangy sauce. Known for its distinct combination of savory, sweet, and spicy tastes, Rujak Cingur is a beloved dish in Java, particularly in East Java. It is often enjoyed as a snack, side dish, or even a main meal due to its hearty and flavorful components.

What is Rujak Cingur?

Rujak Cingur is an Indonesian salad that features a variety of ingredients, including fresh vegetables (such as cucumber, spinach, and long beans), fruits (like young papaya or mango), and cingur (sliced cow’s snout), all tossed together with a flavorful, thick dressing made from fermented shrimp paste (terasi), palm sugar, and chili. This dish is known for its complex and balanced combination of sweet, sour, salty, and spicy flavors.

Unlike other rujak variations (which usually focus more on fruit), Rujak Cingur has the unique addition of cingur, the sliced beef snout, which adds a rich, savory component to the dish.

Key Ingredients of Rujak Cingur

1. Cingur (Beef Snout)

The star ingredient of Rujak Cingur is cingur, which refers to the cow's snout. The meat is boiled until tender and sliced thinly to be added to the salad. The cingur contributes a chewy and savory element to the dish.

2. Fresh Vegetables

Rujak Cingur is typically made with an assortment of fresh vegetables, including:

  • Cucumber
  • Spinach
  • Long beans
  • Bean sprouts

These vegetables are usually blanched or boiled to soften them slightly while retaining their crunch.

3. Fruits

Some variations of Rujak Cingur include fruits like:

  • Young papaya
  • Tamarillo
  • Mango

The fruits add a fresh, slightly sour flavor that balances the savory components of the dish.

4. Peanut Sauce

The sauce that ties everything together is a rich, savory peanut sauce made from:

  • Roasted peanuts
  • Fermented shrimp paste (terasi)
  • Palm sugar
  • Tamarind or lime (for acidity)
  • Chili (for heat)
  • Salt

This thick sauce has a strong, bold flavor that coats the vegetables, fruits, and cingur.

5. Rice Cake (Lontong)

In many variations, Rujak Cingur is served with pieces of lontong, or rice cake, which adds substance to the dish and absorbs the sauce.

How to Make Rujak Cingur

Ingredients:

  • 200 grams cingur (beef snout), boiled and sliced thinly
  • 100 grams long beans, cut into 2-inch pieces
  • 1 cucumber, sliced
  • 1/2 cup bean sprouts
  • 1/2 cup young papaya, thinly sliced
  • 2 medium-sized tamarillo or 1 mango (optional), sliced
  • 1-2 cups lontong (rice cakes), cut into pieces
  • 100 grams roasted peanuts
  • 1 tablespoon fermented shrimp paste (terasi)
  • 1 tablespoon palm sugar (or to taste)
  • 1 tablespoon tamarind paste or lime juice
  • 1-2 red chilies (adjust to your spice preference)
  • Salt to taste
  • Water for thinning the sauce

Steps:

  1. Prepare the Cingur:
    If not done already, boil the cingur (cow’s snout) until tender. Slice it thinly and set aside.

  2. Blanch the Vegetables:
    Blanch the long beans and bean sprouts in boiling water for 1-2 minutes, just until slightly tender but still crisp. Drain them and set aside.

  3. Prepare the Peanut Sauce:
    In a mortar and pestle or food processor, combine the roasted peanuts, shrimp paste, palm sugar, tamarind paste (or lime juice), chili, and salt. Grind or blend until smooth. Add a small amount of water to thin the sauce to your desired consistency.

  4. Assemble the Salad:
    In a large mixing bowl, combine the blanched vegetables, sliced cingur, fruits (if using), and rice cake pieces. Pour the peanut sauce over the top and toss everything together gently until well coated.

  5. Serve:
    Transfer the mixed salad to serving plates. Garnish with additional fried shallots, and enjoy the dish immediately while the flavors are fresh.

Cultural Significance of Rujak Cingur

Rujak Cingur holds a special place in Indonesian cuisine, particularly in East Java, where it is considered a traditional delicacy. The dish is often served during festive occasions, family gatherings, or as a street food snack. In many parts of Java, Rujak Cingur is considered a comfort food due to its rich and hearty flavors.

Rujak Cingur is unique because of the inclusion of cingur, which is a distinct feature that sets it apart from other types of rujak (fruit salads) in Indonesia. This combination of beef snout and vegetables with the spicy peanut sauce creates a dish that is both complex and satisfying.

Why You Should Try Rujak Cingur

Rujak Cingur is an explosion of flavors and textures—sweet, sour, spicy, savory, and crunchy. Its combination of fresh vegetables, tender cingur, and rich peanut sauce makes it a fulfilling and unique dish that showcases the creativity and complexity of Indonesian cuisine.

For those who enjoy trying different foods and are not afraid of bold flavors, Rujak Cingur is a must-try dish. Whether you’re craving something tangy and spicy or simply want to explore the diverse flavors of Indonesian cuisine, Rujak Cingur offers a unique culinary experience that is both satisfying and memorable.

Komentar

Posting Komentar

Postingan populer dari blog ini

Pisang Goreng: The Crispy and Sweet Indonesian Fried Banana Snack

  Pisang Goreng: The Crispy and Sweet Indonesian Fried Banana Snack Pisang Goreng, or fried banana, is a beloved snack in Indonesia, enjoyed by people of all ages across the country. It is simple to make yet incredibly delicious, with crispy, golden-brown batter encasing sweet, soft banana slices. This dish is commonly found at street food stalls, markets, and even in households, where it is often served as a snack or dessert. With its irresistible combination of texture and flavor, Pisang Goreng is a favorite treat for anyone with a sweet tooth. What is Pisang Goreng? Pisang Goreng literally translates to "fried banana" in Indonesian, and it's a popular snack made by dipping ripe bananas in a batter and frying them until golden and crispy. The bananas used for this dish are typically the smaller, sweeter varieties found in Southeast Asia, such as Pisang Raja or Pisang Ambon. The crispy exterior contrasts beautifully with the tender, sweet banana inside, making it a perfe...
Baca selengkapnya

Ongol-Ongol: The Chewy and Sweet Indonesian Traditional Dessert

  Ongol-Ongol: The Chewy and Sweet Indonesian Traditional Dessert Ongol-Ongol is a traditional Indonesian dessert made from glutinous rice flour, giving it a chewy and gelatinous texture. This simple yet delightful treat is often served as a snack or dessert, particularly in the regions of Java and Bali. Ongol-Ongol is loved for its smooth, sticky consistency and the delicious combination of coconut and pandan flavor, making it a unique and satisfying bite. What is Ongol-Ongol? Ongol-Ongol is a gelatinous dessert made primarily from glutinous rice flour, coconut, and pandan leaves, which give it a lovely green color and aromatic flavor. The mixture is typically boiled, then cut into small cubes or rolled into balls, and coated with grated coconut. It has a slightly sweet taste, and the chewy texture is what makes it so popular among those who enjoy traditional Indonesian sweets. Key Ingredients of Ongol-Ongol 1. Glutinous Rice Flour Glutinous rice flour is the main ingredient used ...
Baca selengkapnya

Bakwan: A Delicious Indonesian Vegetable Fritter

  Bakwan: A Delicious Indonesian Vegetable Fritter Bakwan, also known as perkedel in some parts of Indonesia, is a popular savory snack made from vegetables and flour, deep-fried to golden perfection. This traditional Indonesian dish is widely enjoyed as a street food snack or appetizer, commonly sold by street vendors and in local markets. The crispy exterior and soft, savory interior make Bakwan a delicious and satisfying treat for any occasion. What is Bakwan? Bakwan is a type of fritter made from a batter of flour, vegetables, and sometimes meat or shrimp. The vegetable version typically includes a mix of shredded cabbage, carrots, and corn, along with a blend of spices to enhance the flavor. The batter is seasoned, then dropped into hot oil, where it is deep-fried until crispy. The result is a crispy, crunchy outer layer with a soft, savory interior that is full of flavor. Bakwan is a versatile dish that can be enjoyed on its own as a snack or paired with a variety of dipping...
Baca selengkapnya