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Surabaya’s rujak cingur, beef cheek salad

Surabaya’s rujak cingur, beef cheek salad

Main dishes

The Surabaya salad, featuring beef, vegetables, tofu, and tempeh, is topped with a spicy peanut sauce and fermented shrimp paste.

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Recipe from Raflinoer32 (Wikibooks), adapted by Recette de cuisine ·

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Rujak cingur is a specialty of Surabaya, in East Java. It consists of beef snout and vegetables mixed in a spicy peanut or shrimp paste sauce.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Total40 min
  • DifficultyMedium
  • Cooking methodcru

Ingredients

1 people
  • $1.66
  • $0.45
  • $0.79

Sauce

  • $0.51
  • $0.10
  • $0.06
  • $0.09
  • $0.56

Directions

  1. Gather all the ingredients. ≈ 3 min
  2. In a mortar, grind the roasted peanuts, garlic, chili peppers, palm sugar, shrimp paste, and salt.
  3. Add the ground meat and a little tamarind juice, then mix until you have a smooth sauce. ≈ 4 min
  4. Arrange the following ingredients in a plate: the pig’s snout, watercress, soybean sprouts, cucumber, tempeh, tofu, and lontong. ≈ 3 min
  5. Serve with the mashed sauce. ≈ 3 min
  6. Place the crackers on top. ≈ 3 min
  7. Serve immediately. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 100 g of boiled or fried beef tongue
  • 1 bundle of watercress (boiled leaves)
  • 100 g of boiled soybean sprouts
  • 1 cucumber, sliced
  • One fried tempeh patty
  • One fried tofu slice
  • 1 lontong (rice cake) cut into pieces
  • 250 g of plain crackers
  • 100 g of roasted peanuts
  • 2 cloves of garlic
  • 5 hot peppers, bird-shaped
  • 50 g of palm sugar
  • 1 tablespoon of shrimp paste (terasi)
  • A pinch of salt
  • 2 tablespoons of sweet shrimp paste (petis)
  • Guava juice

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