Rujak Cingur

Name: Rujak Cingur
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb beef snout, sliced; 1 block firm tofu, fried; 6 oz tempeh, fried; 1 cucumber, sliced; 1 cup jicama, sliced; 2 cups water spinach, blanched; 1 cup bean sprouts, blanched; 0.5 cup peanuts, roasted; 3 tbsp black shrimp paste; 2 bird's eye chilies; 2 garlic clove; 2 tbsp palm sugar, grated; 2 tbsp tamarind water; 0.5 tsp salt; 4 tbsp warm water

A traditional East Javanese salad featuring boiled beef snout, fried tofu, tempeh, and fresh vegetables tossed in a savory black shrimp paste peanut sauce.

70 minMediumServes 4420 cal/serving

IndonesianSaladStovetopStandardHigh FiberHigh ProteinDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb beef snout, sliced
1 block firm tofu, fried
6 oz tempeh, fried
1 cucumber, sliced
1 cup jicama, sliced
2 cups water spinach, blanched
1 cup bean sprouts, blanched
0.5 cup peanuts, roasted
3 tbsp black shrimp paste
2 bird's eye chilies
2 garlic clove
2 tbsp palm sugar, grated
2 tbsp tamarind water
0.5 tsp salt
4 tbsp warm water

Instructions

1

Boil 1 lb sliced beef snout in a pot of salted water for 40 minutes until tender and internal temperature reaches 160°F, then drain.
2

Grind 0.5 cup roasted peanuts, 2 bird's eye chilies, 2 garlic clove, 2 tbsp grated palm sugar, and 0.5 tsp salt together until fine.
3

Mix in 3 tbsp black shrimp paste, 2 tbsp tamarind water, and 4 tbsp warm water to form a thick sauce.
4

Combine 1 lb sliced beef snout, 1 block fried firm tofu, 6 oz fried tempeh, 1 sliced cucumber, 1 cup sliced jicama, 2 cups blanched water spinach, and 1 cup blanched bean sprouts on a large serving dish.
5

Pour the sauce over the ingredients and toss gently before serving.

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Questions

What is Rujak Cingur?

A traditional East Javanese salad featuring boiled beef snout, fried tofu, tempeh, and fresh vegetables tossed in a savory black shrimp paste peanut sauce. This reference files it under Indonesian salad: made on the stovetop, rated medium and about 70 minutes start to finish.

Why blanch first in Rujak Cingur?

The quick boil in step 4 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for shrimp paste in Rujak Cingur?

The entry for Rujak Cingur calls for 3 tbsp black shrimp paste. In its place: Fish sauce, or a mashed anchovy fillet, at about the same volume. For vegetarian cooking, use a dark miso.

Can I use a different firmness of tofu instead of tofu in Rujak Cingur?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Rujak Cingur uses 1 block firm tofu, fried.

Can I make Rujak Cingur less spicy?

Yes. The heat in Rujak Cingur comes from 2 bird's eye chilies. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

Serve it with

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