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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Indonesia

Rujak Cingur (Indonesian Cow Snout Salad)

Serves 1

Allergens named in the ingredients: Crustaceans, Peanuts, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Prepare all the ingredients in advance.
  2. To make the sauce, grind the fried peanuts, garlic, chiles, palm sugar, terasi, and salt together until smooth.
  3. Add the petis suace and tamarind water as needed. Mix until well blended.
  4. 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.
  5. Drizzle the sauce over the ingredients, and top with the crackers.