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.
Source and licence
"Rujak Cingur (Indonesian Cow Snout Salad)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rujak_Cingur_(Indonesian_Cow_Snout_Salad), revision 4541102), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rujak_Cingur_(Indonesian_Cow_Snout_Salad)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4541102
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 tablespoons fried peanuts
- 2 cloves of fried garlic
- 3 bird’s eye chiles, or to taste
- 1 tablespoon palm sugar
- ½ teaspoon terasi shrimp paste
- ½ teaspoon salt
- 2 tablespoons of petis shrimp paste
- Tamarind water as needed
- 100 grams boiled or fried cow’s snout (cingur)
- 1 bunch of water spinach (kangkung), leaves picked and boiled
- 100 grams boiled bean sprouts (taoge)
- 1 cucumber, sliced
- 1 slice of fried tempeh
- 1 slice of fried tofu
- 1 lontong rice cake, cut into pieces as desired
- 250 grams kerupuk crackers
Method
- Prepare all the ingredients in advance.
- To make the sauce, grind the fried peanuts, garlic, chiles, palm sugar, terasi, and salt together until smooth.
- Add the petis suace and tamarind water as needed. Mix until well blended.
- 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.
- Drizzle the sauce over the ingredients, and top with the crackers.