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Rujak Cingur – Authentic East Javanese Salad with Petis Sauce

Rujak Cingur is a bold, complex, and uniquely Indonesian salad originating from Surabaya, East Java. A medley of boiled vegetables, tropical fruits, fried tofu and tempeh, and slices of beef snout (cingur) is tossed with a deep umami sauce made of peanuts, chili, tamarind, palm sugar, and petis — a thick, fermented shrimp paste. The most surprising ingredient? Grated wild banana stem (pisang batu), which adds astringency and a fibrous texture.
This dish is not for the faint-hearted — but it’s a cultural gem that showcases the daring spirit of Indonesian cuisine. Below is the original, authentic recipe with detailed ingredient explanations and suggested substitutions if you're making it outside of Indonesia.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 People
Course: Main Dish, Salad
Cuisine: East Java, Indonesian
Calories: 650
Ingredients Method Notes

Ingredients
  

Protein & Vegetables
  • 300 g beef snout cingur, cleaned
  • 3 pieces fried tofu tahu pong
  • 3 slices fried tempeh soybean cake
  • 3 slices peanut tempeh see explanation below
  • 100 g long beans cut and blanched
  • 100 g water spinach kangkung, blanched
  • 50 g bean sprouts blanched
  • 100 g watercress or local leafy greens blanched
Spiced Broth for Cingur
  • 4 cloves garlic
  • 4 shallots
  • ½ tsp ground coriander
  • 2- inch fresh turmeric peeled
  • ½ tsp salt
  • 3 bay leaves Indonesian daun salam preferred
  • 1 liter water
Petis Peanut Sauce
  • 100 g roasted peanuts
  • 2 bird’s eye chilies or more to taste
  • ½ tbsp salt
  • 3 tbsp palm sugar or dark brown sugar
  • 1 small wild banana stem pisang batu, peeled and coarsely grated
  • 3 tsp tamarind water
  • 2 tbsp regular petis shrimp paste concentrate
  • 1 tbsp premium petis more intense and darker
  • 50 ml drinking water
Garnishes & Sides
  • Sliced lontong Indonesian rice cake
  • Sliced cucumber
  • Pineapple chunks
  • Green mango slices optional
  • Fried shallots optional
  • Krupuk bawang Indonesian garlic crackers

Instruction
 

Step 1 – Prepare the Cingur
  1. Blend or crush garlic, shallots, coriander, turmeric, and salt into a paste.
  2. Boil beef snout in 1 liter of water with the spice paste and bay leaves until tender and liquid is mostly reduced.
  3. Remove and lightly fry the cooked cingur in a covered pan until the surface is slightly crispy. Set aside.
Step 2 – Make the Petis Peanut Sauce
  1. Grind or blend roasted peanuts, chilies, salt, palm sugar, and grated pisang batu into a paste.
  2. Add tamarind water, both types of petis, and 50 ml of water. Mix thoroughly.
  3. Adjust consistency if needed (sauce should be thick but pourable). Set aside.
Step 3 – Assemble the Dish
  1. Slice lontong onto a plate.
  2. Arrange all vegetables, tofu, tempeh, peanut tempeh, and fruit slices over the rice cake.
  3. Top with slices of fried cingur.
  4. Generously pour the petis sauce on top.
  5. Garnish with crackers on the side and optional fried shallots.

Notes

Ingredient Notes & Substitutions

  • Cingur (beef snout)
    The signature ingredient, chewy and flavorful when boiled.
    Substitute: beef tongue, beef tendon, or slow-cooked brisket.
  • Petis
    Thick fermented shrimp paste, umami-rich and slightly sweet.
    Substitute: mix 1 tbsp shrimp paste (belacan) + ½ tbsp tamarind + 1 tbsp brown sugar + a bit of water.
  • Pisang batu (wild banana stem)
    Grated raw banana stem (usually from pisang klutuk), adds texture and astringency.
    Substitute: Young plantain (unripe), green mango, or omit if unavailable. Its texture is unique but not essential to replicate.
  • Tempe kacang (peanut tempeh)
    Rare type of tempeh made from peanuts instead of soybeans.
    Substitute: regular soybean tempeh, or try homemade peanut tempeh.
  • Kangkung / Water spinach
    Common in Southeast Asian markets.
    Substitute: spinach, watercress, or Swiss chard.
  • Lontong (rice cake)
    Compressed Indonesian rice cake, usually boiled in banana leaves.
    Substitute: firm jasmine rice cubes, sticky rice, or sliced Korean rice cakes (tteok).
  • Krupuk bawang (garlic crackers)
    Traditional Indonesian crackers with garlic flavor.
    Substitute: prawn crackers, rice crackers, or any crunchy Asian-style crackers.

For International Cooks: Tips & Notes

  • If you're trying rujak cingur for the first time, start with a small portion and keep an open mind — the sauce is powerful and full of umami.
  • The balance of sweet, spicy, sour, and savory is meant to awaken all your senses.
  • This dish is best enjoyed fresh. Assemble just before serving.
  • For gatherings, you can serve it as a "deconstructed salad platter", letting guests build their own plate.

What Makes Rujak Cingur Special?

This dish reflects the soul of East Java — bold, layered, and unapologetically intense. Its textures range from crunchy to chewy; its flavors shift from sweet and tangy to deeply savory and spicy.
While it may challenge unfamiliar palates, it rewards those who embrace the adventure.