Rujak cingur, a traditional dish from East Java, particularly in the Arekan region, has a rich history that dates back to the 1930s. According to historians from Surabaya, this dish was introduced by Madurese migrants who sought to sustain themselves through culinary trade. Initially, they used Maduran petis ikan cakalang, but to cater to the Javanese palate in Surabaya, they also incorporated shrimp petis. This adaptation not only made the dish more appealing but also highlighted the cultural exchange between regions.
The Composition of Rujak Cingur
In Javanese, “cingur” means “mouth” or “cengor” in Madurese, referring to the sliced cow’s snout or muzzle that is boiled and mixed into the dish. Rujak cingur typically consists of slices of various fruits such as cucumber, kerahi (krai, a type of Javanese cucumber or blungkak in Madurese), bengkuang, unripe mango, pineapple, kedondong, along with lontong, tofu, tempe, bendhoyo, cingur, and vegetables like sprouts, kangkung, and long beans. All these ingredients are combined with a sauce made from petis, water to dilute it, sugar or palm sugar, chili, fried peanuts, fried shallots, salt, and thin slices of young green banana (pisang klutuk). The sauce is pounded together and then mixed with the cingur. Without cingur, it is called “rujak uleg” or simply “rujak.”
Two Types of Rujak Cingur
There are two ways to serve rujak cingur: “biasa” (normal) and “matengan” (cooked). The normal serving includes all the mentioned ingredients, while the cooked version consists only of cooked items: lontong, fried tofu, fried tempe, bendhoyo (boiled and softened krai), and cooked vegetables like kangkung, long beans, and sprouts. It does not include raw ingredients like fruits, as some people may not prefer them. Both versions use the same sauce.
Cultural Significance and Philosophy
The philosophy behind serving rujak cingur on banana leaves symbolizes simplicity and a connection to nature. The combination of various fruits and vegetables in one dish reflects the diversity of culture and tradition in East Java. In traditional settings, it is sometimes accompanied by dhidhih (fried blood), which is made from coagulated chicken blood. However, due to Islamic teachings, this ingredient is no longer consumed by many, although some vendors still offer it as an option.
Regional Variations and Preferences
For the people of East Java, especially in Surabaya, Sidoarjo, Mojokerto, Jombang, Malang, and surrounding areas, when they mention “rujak,” they usually refer to the version with petis sauce. In other regions, “rujak” typically refers to fruit rujak. To distinguish, people in East Java often call the fruit-based version “rujak buah” or “rujak legi” (sweet rujak).
Nutritional Benefits and Considerations
Rujak cingur is not only delicious but also nutritious. It contains a variety of fruits and vegetables that provide essential vitamins and fiber. The dish is also rich in protein from the tofu and tempe. However, the petis sauce can be high in calories and sugar, so moderation is advised. Using fresh oil for frying peanuts can help maintain the dish’s health benefits.
Conclusion
Rujak cingur stands as a testament to the rich culinary heritage of East Java. Its unique blend of flavors, cultural significance, and historical roots make it a must-try for anyone visiting the region. Whether enjoyed in its traditional form or adapted to modern tastes, rujak cingur continues to captivate the senses and preserve the essence of Javanese cuisine. As you explore the diverse food landscape of East Java, don’t miss the opportunity to savor this iconic dish that embodies the spirit of the region.
