Rujak Cingur Indonesian Salad
Ingredients
- Lontong, as needed (optional)
- Fried tofu, as needed
- Fried tempeh, as needed
- 250g beef snout
- 1 cucumber
- Water spinach, boiled
- Green beans, cut and boiled
- Bean sprouts, blanched
Sauce
- 3 tablespoons fried peanuts
- 1/2 banana (batu or kluthuk), coarsely grated
- 1 tablespoon shaved palm sugar
- Pinch of salt
- Pinch of shrimp paste
- 1/2 fried garlic clove
- Bird's eye chili with stem, to taste
- 1 tablespoon full shrimp paste
- Tamarind water, diluted, as needed
Preparation
Grind all sauce ingredients except tamarind water to the desired smoothness.
Add tamarind water to achieve the right consistency, adjust the taste, then add all the rujak ingredients and mix until even.
Serve immediately.
Notes
Lontong can be omitted if not available.
Adjust the amount of chili and other seasonings based on personal preference for spiciness and flavor.
