Rujak Cingur & Nasi

Gandul
Tasya Aldisa – 18.I2.0001
Aurin Waluyo – 18.I2.0020
Rujak Cingur
Cingur Salad
What is Rujak Cingur ?
Rujak  a salad that consist of mixed
vegetables and fruits; topped with sauce
(mostly peanut sauce)

Cingur  “mouth” or cow’s muzzle (in

Indonesian called “moncong sapi”)

Rujak Cingur  consist of cingur (cow’s muzzle), bean sprout, string bean
(buncis), young and raw mango, cucumber, pineapple or yam (bengkoang),
young banana, and water spinach (kangkung), tofu, tempe, lontong, noodle
; topped with black petis sauce, ground peanuts, fried onions, and crackers
(kerupuk)

Cingur can be replaced with kikil (cow’s gravel; part of cow’s trotter)
Kikil Lontong
Where does the Rujak Cingur come from?
(Gardjito et al., 2017) Most of them found in
How to Make Rujak Cingur?
Ingredients : For the sauce :
• 50 g bean sprout, cleaned • 100 g fried peanut
• 20 g string bean (buncis) • 4 tablespoon petis (black fermented shrimp
• 1 stalk of water spinach (kangkung) paste)
• 1 cucumber, sliced • 2 or 3 bird eye’s chilies (optional)
• 1 raw and young mango, cut • 1 tablespoon of fried sliced garlic
• 1 yam (bengkoang) • 1 teaspoon roasted terasi (dry shrimp paste) –
• 2 fried tofu, diced optional
• 2 fried tempe, diced • 1 teaspoon palm sugar
• 200 gr cooked cingur (cow’s muzzle) or kikil • 1 teaspoon tamarind
(cow’s gravel), cut in to bite size • Young banana (optional)
• Lontong • Salt
• Water

Tools :
Mortar, crusher, tablespoon, measuring cup, plate, knife, teaspoon
Directions :
1. Make the sauce
2. Prepare lontong, water spinach, sliced cucumber, sliced yam, string
beans, noodle, tofu, tempe, cow’s gravel, and bean sprout in one
plate
 3. Pour the sauce and the fried onions on the top

4. Enjoy your food!

Tips
There’s special treatment if the cow’s muzzle (cingur) replaced with cow’s gravel (kikil),
because cow’s gravel has “weird smell” or in Indonesian called bau prengus, hard to bite,
and sometimes there’s a mucus

Clean the cow’s gravel with hot water, then soak it in 20 minutes. Clean
the hair with knife
Boil the cow’s gravel in pressure cooker for 1 hour, or 2-3 hours if
we use the regular pan
To get rid of the smell, we can use some herbs and spices such as
lime leaf, ginger, bay leaf, and galangal.

As soon as the cow’s gravel finished boiled, strain them

Functional Properties From Herbs & Spices
Chili contains carotenoid and capcaisin as
antioxidant, it also can kill cancer cells

Ginger contains gingerol and shogaol as anti-

inflamation

Galangal contains galangin as anti-inflamation and

anti-oxidants

Bay leaf contains flavonoids compound and

essential oil as anti-bacterial and it can control
blood sugar, also contains vitamin A and C as
antioxidants
Nasi Gandul
The History of Nasi Gandul
Nasi Gandul is a typical food from Pati, Central Java.

The word “gandul” is a Javanese language which

means hanging

Until now, the street vendor still using a carrying

pole even though they already have a permanent
stall

The characteristic from this food is served on a plate

which covered with banana leaves

You will get rice with gandul gravy which has a

brownish color with a sweet savory taste and a few
beef

Additional side dishes are tempeh, egg, perkedel,

beef liver, beef tongue, beef tripe, and etc.
How to Make Nasi Gandul?
Puree Spices:
Ingredients:
• 6 cloves of shallot
• 500 g beef, cleaned, diced
• 4 cloves of garlic
• 1 1/2 liters of liquid coconut milk
• 3 red curly chilies
• 2 tablespoons cooking oil
• 3 pieces of roasted candlenut
• 1 lemongrass
• 1/2 tbsp roasted coriander
• 2 bay leaves
• 1 teaspoon pepper
• 2 cm of galangal
• 1 teaspoon cumin
• 6 banana leaf
• 1 cm of kaempferia galangal
• 450 g rice
• 1 cm of ginger
• 1/2 teaspoon salt
• 1/2 tablespoon brown sugar
Tools:
Stove, sauce pan, frying pan, plate, spatula, food processor, knife,
tablespoon, teaspoon
Directions :
1. Prepare all the tools and ingredients
2. Add beef and coconut milk into the saucepan

3. Boiled it until the coconut milk is boiling and the meat become tender
4. Mix all the puree spices into food processor
5. Heat the oil on the frying pan, sauteed lemongrass, bay leaves,
galangal, and puree spices until the flavour comes out

6. After that pour it into the saucepan, stir it until all mixed, cover the
pan then wait until everything is cooked which is for 160 minutes
7. Place the banana leaf on a plate and then place the rice

8. Finally, serve the meat and the gravy on top of the rice
Functional Properties From Herbs & Spices
Chili contains carotenoid and capcaisin as
antioxidant, it also can kill cancer cells

Ginger contains gingerol and shogaol as anti-

inflamation

Galangal contains galangin as anti-inflamation and

anti-oxidants

Bay leaf contains flavonoids compound and

essential oil as anti-bacterial and it can control
blood sugar, also contains vitamin A and C as
antioxidants
Lemongrass contain fenol compound as anti-
inflamation and anti-oxidants

Garlic and Shallot contains alisin as anti-

inflamation, anti-oxidants, and anti-bacterial

Kaempferia galanga contains essential oil as

anti-oxidants
Coriander, candlenut, and cumin contains essential fatty acids and
essential oil as anti-oxidants and it can prevent chronic diseases
References
Andareto, Obi. (2015). Apotik Herbal di Sekitar Anda. PT. Serambi Distribusi. Jakarta.

Gardjito, Murdijati, Eni Harmayani, and Umar Santoso. (2017). Makanan Tradisional Indonesia.
Gadjah Mada University Press. Yogyakarta.

Lestari, Lily Arsanti, Puspita Mardika Lestari, Fasty Arum Utami. (2018). Kandungan Zat Gizi Makanan
Khas Yogyakarta. Gadjah Mada University Press. Yogyakarta.

Pranata, Martha & Nanit. (2008). 505 Masakan Nusantara Favorit. Gradien Mediatama. Yogyakarta.

Rizki, Farah. (2013). The Miracle of Vegetables. PT AgroMedia Pustaka. Jakarta.

Santoso, U., Gardjito, M., & Harmayani, E. (2019). Makanan Tradisional Indonesia Seri 2: Makanan
Tradisional yang Populer (Sup, Mi, Set Menu Nasi, Nasi Goreng, dan Makanan Berbasis Sayur).
UGM PRESS.