Rujak Cingur Khas Surabaya (Surabaya-Style Beef Muzzle Salad)

Name: Rujak Cingur Khas Surabaya (Surabaya-Style Beef Muzzle Salad)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Ingredients: cingur (beef muzzle); lontong (compressed rice cakes); fried white tofu; fried tempeh; water spinach (kangkung); bean sprouts; long beans; cucumber; jicama; green (unripe) mango; pineapple; shrimp crackers or plain white crackers; fried peanuts; black shrimp paste (petis); palm sugar; bird's eye chilies; garlic; tamarind pulp; salt; cooled boiled water

by Admin • 1 week ago

Prep

30 min

Cook

150 min

Servings

Level

Medium

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Rujak cingur is a legendary salad from Surabaya that combines fresh vegetables, fruit, tofu and tempeh, lontong (compressed rice cakes), and chewy cingur (beef muzzle), all drizzled with a thick, savory black shrimp paste (petis) sauce that's a signature of East Java. The blend of sweet, spicy, and the distinctive aroma of petis gives this rujak a character that's very different from a regular fruit rujak. It's perfect as a filling yet refreshing lunch dish.

🧂 Ingredients

🍽️ Servings: 4

Adjust the servings and the ingredient amounts & nutrition below update automatically.

250 grams cingur (beef muzzle)
2 pieces, cut into chunks lontong (compressed rice cakes)
4 pieces fried white tofu
4 pieces fried tempeh
1 bunch, briefly boiled water spinach (kangkung)
100 grams, briefly boiled bean sprouts
5 stalks, boiled, cut into pieces long beans
1 piece, diced cucumber
1 small piece, diced jicama
1 piece, thinly sliced green (unripe) mango
100 grams, diced pineapple
to taste shrimp crackers or plain white crackers
100 grams fried peanuts
4 tbsp black shrimp paste (petis)
50 grams, shaved palm sugar
8 pieces (adjust to taste) bird's eye chilies
2 cloves, lightly fried garlic
1 tbsp, dissolved in water tamarind pulp
1/2 tsp salt
100-150 ml (to thin out the sauce) cooled boiled water

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👩‍🍳 Instructions

1 Boil the cingur in boiling water seasoned with a little salt and bay leaves for 2-3 hours, or until tender and chewy; use a pressure cooker to speed this up to about 45 minutes. Once tender, drain and slice thinly into long strips.
2 Prepare all the vegetables: briefly boil the water spinach, bean sprouts, and long beans for only about 1-2 minutes so they stay fresh and crisp — don't let them get too soft. Drain and set aside.
3 Peel and dice the cucumber, jicama, and pineapple. Thinly slice the green mango. Set all the fruit and vegetables aside in separate containers.
4 Make the rujak sauce: pound the fried peanuts and bird's eye chilies in a mortar until fairly fine.
5 Add the fried garlic, shaved palm sugar, and salt to the mortar, then grind again until well combined.
6 Add the black shrimp paste (petis) and keep grinding, occasionally pouring in the tamarind water and boiled water little by little until the sauce becomes a thick, pourable paste. Taste and adjust the sweet-salty-spicy balance as needed.
7 Arrange the lontong, tofu, tempeh, cingur, water spinach, bean sprouts, long beans, cucumber, jicama, green mango, and pineapple on a serving plate or in a large mortar.
8 Pour the prepared petis sauce over all the ingredients, then mix everything together right in the mortar or on the plate using a large spoon.
9 Sprinkle coarsely crushed crackers on top, and serve immediately while the sauce still tastes fresh and its aroma is strong.

💡 Tips

• Make sure the cingur is boiled until truly tender — if it's still tough, it won't taste as good and will be hard to chew. Use a pressure cooker for a faster, more consistent result.

• The quality of the petis really determines the final flavor of the rujak, so choose a black shrimp paste that's thick and has a distinctive aroma, not a thin, bland one.

• Don't boil the vegetables for too long so their texture and color stay fresh — just dip them briefly in boiling water, then drain right away.

• Adjust the spiciness and sweetness of the sauce to your family's taste, since the saltiness of petis can vary quite a bit between brands.