How to Make Rujak Cingur – East Java’s Unique Spicy Salad with Cow Nose
If you're a fan of traditional Indonesian food or love trying unique street food from Southeast Asia, Rujak Cingur is a must-try! This iconic dish from Surabaya, East Java, might just surprise you with its bold flavors, rich cultural background, and—yes—the use of cow nose as a main ingredient.
Wait, cow nose? That's right! “Cingur” means nose or snout in Javanese, and it’s one of the main ingredients that make Rujak Cingur truly stand out. But don’t let that intimidate you. When prepared properly, cingur is tender, flavorful, and blends beautifully with the sweet, spicy, and savory peanut-petis sauce.
Let’s dive into the world of Rujak Cingur—its origin, flavor, and a step-by-step homemade recipe so you can enjoy this unique dish right in your own kitchen.
What Is Rujak Cingur?
Rujak Cingur is a traditional salad-like dish from Surabaya, the capital of East Java, Indonesia. The word "rujak" refers to a fruit and vegetable salad served with a spicy-sweet sauce, while "cingur" means cow’s snout or nose. This unique twist makes it a savory delicacy unlike any other salad you’ve had.
While most rujak in Indonesia are fruit-based, Rujak Cingur adds boiled vegetables, fried tofu, tempeh, and lontong (compressed rice cake) along with exotic fruits like mango and cucumber, then smothers everything in a rich, dark peanut and shrimp paste (petis udang) sauce.
The result? A tangy, sweet, spicy, and umami-packed salad that’s chewy, crunchy, soft, and saucy all at once. It's no wonder this dish is a beloved street food and family favorite in East Java.
The Cultural Significance of Rujak Cingur
Rujak Cingur is more than just a food—it’s part of the culinary identity of East Java. In Surabaya, many food stalls and restaurants specialize in this dish, often claiming family recipes passed down through generations. It’s commonly enjoyed as lunch or dinner, and you’ll find it on both street corners and fine dining menus.
The combination of fruits, vegetables, rice cake, and meat reflects Indonesia’s diverse and resourceful cooking traditions. The use of petis udang (fermented shrimp paste) gives the sauce its deep umami flavor and black color, while the generous use of chilies reflects the East Javanese love for bold, spicy food.
Rujak Cingur Ingredients
You don’t need to travel to Indonesia to enjoy Rujak Cingur. With a few special ingredients, which are often available in Asian grocery stores, you can recreate this dish at home.
Main Ingredients:
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300 grams of cingur (cow nose) – clean and boil thoroughly until tender
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60 grams of boiled kangkung (water spinach)
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60 grams of fried tempeh – sliced
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60 grams of boiled mung bean sprouts
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60 grams of fried tofu, cut into cubes
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100 grams of boiled long beans, cut into bite-sized pieces
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1 cucumber, sliced
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60 grams of raw mango, cut into cubes
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1 portion of lontong or ketupat (compressed rice cake), cut into pieces
🧼 Tip: Always clean and boil the cow nose properly. Raw cingur can carry bacteria and must be thoroughly cooked to avoid food poisoning.
Sauce Ingredients (Peanut and Petis Sauce):
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2 tablespoons shrimp petis (fermented shrimp paste)
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1 handful of bird’s eye chili (adjust to taste)
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2 tablespoons fried peanuts
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1 tablespoon tamarind pulp
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1/2 tablespoon fried shrimp paste (terasi)
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1 slice of raw banana (usually plantain or green banana)
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Salt and sugar to taste
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Water to thin the sauce
🔥 Note: The sauce is made using a traditional mortar and pestle, which brings out the aroma and flavor of the ingredients. If you don’t have one, you can use a food processor, but the texture may differ.
How to Make Rujak Cingur – Step-by-Step Instructions
Step 1: Prepare the Cow Nose (Cingur)
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Clean the cow nose thoroughly under running water.
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Boil the cingur in a pot with water, a little salt, and a slice of galangal or ginger (optional) to remove any odor.
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Cook until tender (this can take up to 1–2 hours depending on the thickness).
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Once done, slice into bite-sized pieces and set aside.
Step 2: Prepare the Vegetables and Protein
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Boil kangkung, long beans, and mung bean sprouts separately until tender but not mushy. Drain well.
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Fry tempeh and tofu until golden brown. Cut into desired sizes.
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Slice cucumber and raw mango.
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Prepare the lontong or ketupat by slicing into cubes.
Step 3: Make the Sauce
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In a mortar and pestle, grind chilies, peanuts, shrimp paste, and raw banana together until smooth.
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Add shrimp petis and tamarind, then continue to grind into a thick paste.
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Add a little water to adjust consistency.
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Season with salt and sugar to taste. The sauce should be thick, bold, sweet, salty, and slightly tangy.
Step 4: Assemble the Dish
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On a large plate, arrange all ingredients: vegetables, mango, cucumber, lontong, tofu, tempeh, and cingur.
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Pour or spoon the sauce over the top.
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Mix well before serving to make sure everything is coated.
How to Serve Rujak Cingur
Rujak Cingur is best enjoyed fresh, at room temperature or slightly chilled. You don’t need any side dish, but many locals love pairing it with:
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Krupuk (shrimp crackers) for a crunchy contrast
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Extra chili sambal for heat lovers
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A cold sweet iced tea or tamarind drink to balance the bold flavors
It’s a full meal in one plate—sweet, savory, spicy, and refreshing all at once!
Cooking Tips and Substitutions
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Can’t find cingur? You can substitute with boiled beef tendon, cow tongue, or even beef shank. The texture won’t be the same, but it’s still delicious.
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Raw banana adds thickness to the sauce. If unavailable, try using a small piece of boiled potato.
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Adjust chili level to your spice tolerance. East Javanese usually like it very spicy, but you can reduce the amount of chili as needed.
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Vegetarian version? Skip the cingur and petis udang, and increase the tofu and tempeh. Use miso paste as an umami substitute for petis.
Why Rujak Cingur Is Worth Trying
If you love exploring traditional food, Rujak Cingur is one of Indonesia’s boldest and most exciting dishes. It’s a true reflection of East Java’s culinary heritage—mixing street-style creativity with a complex layering of flavors.
The use of petis, raw fruit, and cooked vegetables in one dish is incredibly unique. The combination may sound unusual, but the taste is truly memorable. It’s a dish that excites the palate and sparks curiosity. Many Indonesian food lovers consider it an acquired taste, but once you fall in love with it, there’s no turning back!
Frequently Asked Questions
1. Is Rujak Cingur halal?
Yes, as long as the cow nose is prepared according to halal slaughtering standards and no alcohol or pork-based products are used.
2. Can I make the sauce in advance?
Absolutely! You can make the sauce 1–2 days in advance and store it in the refrigerator. Just give it a stir before serving.
3. Is Rujak Cingur eaten warm or cold?
It’s usually served at room temperature. The sauce can be slightly warm if freshly made, but the dish itself is often a refreshing cold salad.
Final Thoughts: Experience the Bold Taste of East Java
Rujak Cingur is not your average salad—it’s a bold, funky, spicy, and unforgettable dish that embodies the spirit of East Java. With just the right mix of textures and flavors, it's a dish that’s both adventurous and deeply traditional.
So if you’re curious about trying something new, or you want to bring a taste of Surabaya to your kitchen, give this Rujak Cingur recipe a go. It may become your next favorite comfort food—or at the very least, a story worth telling!
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