Rujak Cingur: The Unique Culinary Heritage of East Java

 Rujak Cingur: The Unique Culinary Heritage of East Java

Rujak Cingur is a traditional dish from Surabaya, the capital city of East Java, Indonesia. Known for its bold and complex flavors, Rujak Cingur combines fresh fruits, vegetables, and slices of cingur (boiled cow’s snout) with a rich, savory-sweet peanut and fermented shrimp paste sauce. This dish is an essential part of East Javanese culinary culture and is renowned for its distinctive taste and use of unique ingredients.

What Does “Rujak Cingur” Mean?

The word "rujak" refers to a fruit and vegetable salad typically served with a spicy sauce, while "cingur" means cow’s snout in Javanese. True to its name, Rujak Cingur features boiled and sliced cow’s snout as one of its key components, giving the dish a chewy texture and a flavor that sets it apart from other types of rujak.

Key Ingredients of Rujak Cingur

1. Cingur (Boiled Cow’s Snout)

The boiled snout is tender and slightly chewy, adding a unique texture to the dish.

2. Fruits

A variety of tropical fruits are included, such as:

  • Pineapple
  • Young mango
  • Cucumber
  • Kedondong (ambarella)

3. Vegetables

Fresh and boiled vegetables complement the fruits, including:

  • Water spinach (kangkung)
  • Bean sprouts
  • Long beans

4. Lontong (Compressed Rice Cakes)

Lontong adds a starchy element to the dish, making it more filling.

5. Peanut Sauce

The sauce is the star of the dish, made from:

  • Peanuts
  • Fermented shrimp paste (petis udang)
  • Tamarind
  • Palm sugar
  • Chili
  • Banana flower or pisang klutuk (optional, for a unique fragrance)

How Rujak Cingur is Made

Ingredients:

  • Boiled cow’s snout (cingur)
  • Assorted tropical fruits (pineapple, young mango, cucumber)
  • Fresh and boiled vegetables (water spinach, bean sprouts, long beans)
  • Lontong (compressed rice cakes)
  • Ingredients for the sauce: peanuts, petis udang, tamarind, palm sugar, chili

Steps:

  1. Prepare the Cingur: Clean and boil the cow’s snout until tender. Slice into bite-sized pieces.
  2. Prepare the Fruits and Vegetables: Peel and slice the fruits. Boil vegetables like water spinach and bean sprouts until tender, then drain.
  3. Make the Sauce: Grind peanuts, shrimp paste, tamarind, palm sugar, and chili into a thick, smooth paste. Add a small amount of water to adjust the consistency.
  4. Assemble the Dish: In a large mixing bowl, combine the sliced cingur, fruits, vegetables, and lontong. Pour the sauce over the ingredients and mix well.
  5. Serve: Garnish with fried shallots and serve at room temperature.

Cultural Significance of Rujak Cingur

Rujak Cingur is deeply ingrained in the culinary traditions of Surabaya and is often served during special occasions, traditional ceremonies, or family gatherings. The dish is a testament to the region’s creativity in combining everyday ingredients into a flavorful masterpiece.

The use of petis udang (fermented shrimp paste) in the sauce is a defining characteristic of East Javanese cuisine, reflecting the region’s coastal influences. The addition of cingur elevates the dish, making it a unique culinary experience that’s not commonly found elsewhere.

Why You Should Try Rujak Cingur

Rujak Cingur is a must-try for adventurous eaters and those who love bold, complex flavors. Its combination of sweet, spicy, savory, and tangy tastes, along with the unique texture of cingur, makes it a truly one-of-a-kind dish.

If you’re visiting Surabaya, be sure to seek out this iconic delicacy from street vendors or traditional eateries. For those at home, trying to recreate Rujak Cingur is a rewarding way to explore the rich flavors of East Javanese cuisine.

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