Authentic Recipe of Rujak Cingur. Savory Traditional Indonesian Salad Served with Beef Muzzle and Peanut Sauce from Surabaya.

Things to know about Rujak Cingur Recipe

This unique variation of the Indonesian salad used beef muzzle as one of its main ingredients, it is recognized by the locals as rujak cingur. “Cingur” is the Javanese word for mouth. It is one of the popular dishes in Surabaya City, located in East Java, and is the second-largest city in Indonesia. There are many arguments about when this dish first appeared, but most of them are absurd.

Locally, it is thought that the Indonesian tradition of not wanting to waste anything first triggered the idea to create this dish. Beef muzzles are oftentimes just thrown away and disregarded due to most people not considering them edible. But locals living in Surabaya at that time were curious and tried using the muzzle for their dishes.

Possibly, this dish was first created by the middle-lower class as a way for them to enjoy beef, as the price of beef was very expensive back then. Though one way or another, this dish ended up being delicious and enjoyed by the majority of Surabaya citizens, whether rich or poor.

There are two main variations of rujak cingur, which are “biasa” or served raw, and “matengan” or served cooked. The difference is whether the vegetables are cooked or not. The matengan variant does not use fruits as its ingredients, whereas the biasa variant used jicama, pineapple, and other type of fruits. Either way, this dish is unique and you would not want to miss out on it!

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Savory Traditional Indonesian Salad Served with Beef Muzzle and Peanut Sauce from Surabaya. Authentic Recipe of Rujak Cingur.

Local Recipe Name with Local Characters: Rujak Cingur

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— General Atributes of This Recipe:

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Difficulty Medium Cooking Difficulty Recipes

Price Level Normal Price Recipes

Cooking Time Less Than 60 minutes to be made Recipes

Main Ingredient Group Beef based Recipes, Fruit based Recipes, Offals based Recipes, Vegetable based Recipes

Spice Level Mild Spiced Recipes

Dish Type Salad Recipes, Salads Recipes (Vegetables)

Main Cooking Method Boiled

Occasional Cooking Father´s Day Recipes, Funeral – Farewell Recipes, Mother’s Day Recipes, Wedding Recipes, Weekend Family Meal Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Course Breakfast Recipes, Lunch Recipes

Cuisine Indonesian Cuisine

Servings 2 Portions

Calories / Serving 208 kcal

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Ingredients

 

1x2x3x

• 250 grams (8.82 oz) Beef Muzzle
• 50 grams (1.76 oz) Bean Sprout
• 350 grams (12.35 oz) Water Spinach – River Spinach – Water Morning Glory – Water Convolvulus – Kangkung
• 1 pc Cucumber Large
• 1 pc Jicama
• 1/2 board Tempeh
• 2 pcs Yellow Tofu

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Peanut Sauce

• 8 pcs Red Bird’s Eye Chili Pepper
• 3 tbsp Roasted Peanut
• 2 tbsp Petis Udang – Black Fermented Shrimp Paste – Terasi
• 2 clove Garlic
• 4 tbsp Tamarind Juice
• 2 tbsp Palm Sugar – Palm Jaggery
• 1/4 tsp Salt
• 2 pcs Pisang Raja Banana – Musa Belle Banana – Klutuk Wulung Banana – Pisang Batu – Musa Balbisiana Banana Banana

Instructions

 

Peanut Sauce

• Firstly, prepare your Klutuk Wulungbanana and grate it using a grater.
• Then, into a food processor, add the chili peppers, peanut, garlic, palm sugar, salt, and the banana. Blend until smooth.
• Transfer into a bowl and add black shrimp paste, tamarind juice, and enough water to help mix them all. Mix well with a spoon.

Cingur and Salad

• Wash the beef muzzle well until clean, Boil in water until tender, around 20-30minutes.
• Take the water spinach, and separate the leaves from the stem. Boil the leaves in a pot until soft and cooked.
• Take some of the boiling water and pour it over the beansprouts. Let them soak in hot water for a few minutes, strain, and set aside.
• Peel the jicama and cucumber. Slice thinly.
• Prepare a small frying pan and fry the tofu until crisp. Slice into cubes.
• To serve, into a bowl, place all the vegetables and fruits, along with the beef muzzle in even portions.
• Pour a generous amount of peanut sauce on top.
• The dish is ready to be enjoyed.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Healthy Recipes

Seasonal Cooking Autumn Recipes, Spring Recipes, Summer Recipes, Winter Recipes

World Regions Cuisine Asian Cuisine, International Cuisine, South-Eastern Asian Cuisine, Traditional Cuisine

Allergen Free Recipe Dairy Free Recipes, Egg Free Recipes, Fish Free Recipes, Shellfish Free Recipes

Nutrition

Calories: 208kcalCarbohydrates: 21gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 171mgSodium: 913mgPotassium: 193mgFiber: 2gSugar: 13gVitamin A: 45IUVitamin C: 12mgCalcium: 88mgIron: 2mg

Keyword Rujak Cingur Recipe, Traditional Indonesian Salad Served with Beef Muzzle and Peanut Sauce

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