Entree: Indonesia – East Java – Rujak Cingur (East Javanese mixed fruit-and-vegetable salad with sliced boiled cow snout and savory peanut-shrimp sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef snout (cingur), cooked until very tender and sliced
- 8 oz (225 g) firm tofu, pressed, fried until golden and cut into bite-size pieces
- 8 oz (225 g) tempeh, sliced and fried until golden
- 2 medium green mangoes, peeled and sliced (approx. 14 oz (400 g) total)
- 1 cup (140 g) bengkoang (jicama), julienned
- 1 cup (150 g) fresh pineapple, diced
- 2 cups (150 g) bean sprouts, blanched
- 2 cups (60 g) water spinach (kangkung) or spinach, blanched and drained
- 2 small shallots, thinly sliced
- 2 cloves garlic, peeled
- 4 bird’s eye chilies (or to taste)
- 1/2 cup (120 g) roasted peanuts
- 3 tbsp (60 g) petis udang (shrimp paste condiment)
- 2 tbsp (30 g) palm sugar (gula jawa) or dark brown sugar, grated
- 2 tbsp (30 ml) tamarind water (tamarind pulp dissolved in warm water)
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1/4 cup (60 ml) water to adjust sauce consistency
- Salt to taste
- Lime or calamansi wedges, to serve

Show original ingredient measurements

- 1 lb (450 g) beef snout (cingur), cooked until very tender and sliced
- 8 oz (225 g) firm tofu, pressed, fried until golden and cut into bite-size pieces
- 8 oz (225 g) tempeh, sliced and fried until golden
- 2 medium green mangoes, peeled and sliced (approx. 14 oz / 400 g total)
- 1 cup (140 g) bengkoang (jicama), julienned
- 1 cup (150 g) fresh pineapple, diced
- 2 cups (150 g) bean sprouts, blanched
- 2 cups (60 g) water spinach (kangkung) or spinach, blanched and drained
- 2 small shallots, thinly sliced
- 2 cloves garlic, peeled
- 4 bird’s eye chilies (or to taste)
- 1/2 cup (120 g) roasted peanuts
- 3 tbsp (60 g) petis udang (shrimp paste condiment)
- 2 tbsp (30 g) palm sugar (gula jawa) or dark brown sugar, grated
- 2 tbsp (30 ml) tamarind water (tamarind pulp dissolved in warm water)
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1/4 cup (60 ml) water to adjust sauce consistency
- Salt to taste
- Lime or calamansi wedges, to serve

Instructions

1. Prepare proteins and vegetables: cook beef snout until tender (if not pre-cooked), cool and slice thinly. Fry tofu and tempeh until golden. Blanch bean sprouts and water spinach; drain. Slice mango, pineapple, bengkoang, and shallots and place on a serving platter with the proteins.
2. Make the dressing: in a mortar and pestle or food processor, grind roasted peanuts with garlic, bird’s eye chilies, petis udang, palm sugar, tamarind water, and kecap manis until a thick paste forms. Add 1/4 cup (60 ml) water and continue to blend to a smooth but chunky sauce. Adjust salt and sugar to taste.
3. Assemble: pour the peanut-petis sauce over the arranged fruit, vegetables, tofu, tempeh, and sliced cingur. Toss gently so everything is well coated.
4. Serve: transfer to a serving platter, garnish with sliced shallots and lime wedges, and serve immediately so textures remain contrasting.