Rujak Cingur: A Unique Delicacy from East Java You Must Try

 

Rujak Cingur is a traditional and beloved dish from East Java, Indonesia, known for its bold flavors and unique use of ingredients. The name "Rujak" means salad, while "Cingur" refers to the cow's snout, which is the signature ingredient that sets this dish apart from other types of rujak found in Indonesia. With its combination of fresh fruits, vegetables, and a savory peanut sauce, Rujak Cingur is a flavorful journey into East Javanese culinary culture.

The Origins of Rujak Cingur

Rujak Cingur has deep roots in the culinary traditions of Surabaya, the capital city of East Java. It has been enjoyed for generations as a popular street food and traditional dish served during special occasions. The inclusion of cingur (cow's snout) reflects the local preference for using every part of the animal in cooking, minimizing waste while creating delicious and nutrient-packed dishes. This makes Rujak Cingur not only a tasty dish but also one that represents the resourcefulness of Javanese people.

Today, Rujak Cingur is cherished by locals and visitors who come to Surabaya to experience its unique taste. Although it may seem unusual at first, its flavor profile has a way of winning over adventurous eaters who are willing to explore new and bold tastes.

Key Ingredients in Rujak Cingur

What makes Rujak Cingur stand out is the combination of fresh fruits, vegetables, and the unexpected addition of cow's snout. Here are the main ingredients:

1. Cingur (cow's snout) : Boiled and sliced, it has a chewy texture that complements the other ingredients.
2. Vegetables : Usually includes boiled spinach, bean sprouts, water spinach (kangkung), and long beans.
3. Fruits : The fresh fruits commonly used are young mango, pineapple, cucumber, and jicama.
4. Tofu and Tempeh : These are fried to add more texture and protein to the dish.
5. Peanut sauce : Made from peanuts, shrimp paste (terasi), palm sugar, and tamarind, this sauce is what binds all the flavors together.

How to Make Rujak Cingur

Making Rujak Cingur may sound complex, but with the right ingredients, you can recreate this delicious dish in your own kitchen. Here’s a simple guide:

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1. Prepare the cingur : Boil the cow’s snout until tender, then slice it into bite-sized pieces.
2. Boil the vegetables : Cook the spinach, bean sprouts, water spinach, and long beans until tender, then set them aside.
3. Cut the fruits : Slice the mango, pineapple, cucumber, and jicama into small pieces.
4. Fry the tofu and tempeh : Fry them until golden brown and crispy.
5. Make the peanut sauce : In a mortar, grind roasted peanuts, shrimp paste, palm sugar, and tamarind into a smooth paste. Add a bit of water to achieve the desired consistency.
6. Assemble the dish : In a large bowl, combine the cingur, vegetables, fruits, tofu, and tempeh. Pour the peanut sauce over the mixture and toss everything together until well-coated.
7. Serve : Serve your Rujak Cingur with a side of crackers (krupuk) for an authentic touch.

Why You Should Try Rujak Cingur

Rujak Cingur is not just another salad; it's a celebration of East Java’s rich culinary heritage. The bold mix of textures—from the chewiness of the cingur to the crunch of fresh fruits and the softness of the vegetables—creates a flavor-packed experience unlike any other. The peanut sauce, with its sweet, sour, and savory notes, ties everything together beautifully.

Feeling adventurous? Don’t miss out on the chance to taste this unique dish. Whether you're in East Java or trying it at home, Rujak Cingur is a culinary experience you won't forget! Try it today and let your taste buds explore the flavors of East Java.