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Rujak Cingur (Indonesian Cow Snout Salad)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups1 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4541102
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Sauce
- 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
Assembly
- 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
Directions
- 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.