Rujak Cingur (Indonesian Cow Snout Salad)
Photo: Gunkarta at English Wikipedia, CC BY 3.0
Rujak cingur is a salad from Surabaya in East Java, built around sliced cow's snout with boiled greens, fried tofu and tempeh, and rice cake. The dressing does the work: peanuts, chiles, and palm sugar are ground with fermented terasi, then loosened with sour tamarind and dark, sticky petis. The snout is chewy and mild, a good vehicle for that sauce, and crackers on top add crunch.
Instructions
Get everything ready before you start: the snout, water spinach, and bean sprouts should be cooked, the tempeh and tofu fried, and the cucumber and rice cake cut.
Make the sauce by grinding the fried peanuts, fried garlic, chiles, palm sugar, terasi, and salt together. Keep going until the mixture is smooth with no visible pieces of peanut.
Stir in the petis and a little tamarind water at a time. Mix until the sauce is evenly blended and loose enough to drizzle, adding more tamarind water if it is too thick.
Arrange the cow's snout on a serving plate first, then add the water spinach, bean sprouts, cucumber, tempeh, tofu, and rice cake.
Spoon the sauce over the top and finish with the crackers, so they stay crisp until the plate reaches the table.
Make it personal.
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