Rujak Cingur (Indonesian Cow Snout Salad)
Rujak cingur is a traditional food from Surabaya, Indonesia. This dish is made from cingur (cow's snout) and vegetables, which are drizzled with peanut sauce or petis sauce.
- Prep
- 28 min
- Cook
- 25 min
- Total
- 53 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Prepare all the ingredients in advance.
Procedure
To make the sauce, grind the fried peanuts, garlic, chiles, palm sugar, terasi, and salt together until smooth.
Procedure
Add the petis suace and tamarind water as needed. Mix until well blended.
Procedure
Arrange all the ingredients for assembly onto a serving plate, starting with the cingur, then water spinach, bean sprouts, cucumber, tempeh, tofu, and rice cake.
Procedure
Drizzle the sauce over the ingredients, and top with the crackers.
Photo: Gunkarta at English Wikipedia · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
