RUJAK CINGUR

Rujak cingur

If you walk to East Java try searching Rujak cingur named culinary.

Rujak cingur original usually consist of a few slices of fruit and vegetables. as for fruits that are often used to create the Rujak Cingur Surabaya is the fruit of cucumbers, jicama, mango, pineapple, kedondong and kerahi or a krai is a kind of cucumber is typical of East Java. as for the sayurannya typically use sprouts/bean sprouts, kale, and string beans. then as a complement that is rice cake, tofu, tempeh goreng, bendoyo and materials typical of Rujak Cingur i.e. slices of Beef Cingur.

The Origins Of Rujak Cingur

Rujak Cingur is one of the traditional foods originating from Surabaya, East Java. Rujak Cingur itself name taken from the name of the base material used, namely "Rujak” and “Cingur". Rojak is a mixture of fruits and vegetables served with sambal. Whereas Cingur itself refers to materials or muzzle mouth slices of boiled beef and mixed into the dish. Rujak Cingur so this is a mix of vegetables, fruits and processed cingur being one dish that has a distinctive flavor.

Rujak Cingur recipes and how to make it

Rujak Cingur materials:

• 200 grams of water spinach (wash clean, siangi)

• 100 grams of bean sprouts (siangi)

• Pineapple fruit Meat 150 g

• Cucumber Java/kampung 150 grams

• 150 grams of Jicama (peeled clean)

• Mango 150 grams (NET shell)

• Tempe 150 grams (fried until the colored kecoklaan, drain)

• Know the Chinese know white or 175 grams (FRY until browned, drain)

• kikil Cingur sapi/beef (cow skin) 500 g (clear)

Ingredients: Peanut Sauce Seasoning Paste

• Banana rock 3 pieces (100 g), sliced thin

• red chillies 6 pieces

• 2 cloves of garlic

• 1 teaspoon Salt

• peanuts 50 grams (fried)

• brown sugar 50 grams (combed)

• tamarind Water 3 tablespoons

• 4 tablespoons shrimp Paste

• 100 mili liters of boiled water

Rujak Cingur: Supplementary Material

• Rice cake

• Crackers/krupuk gnetum

Rujak Cingur Surabaya How To Make Tasty:

1. Initial steps, boiled until cooked bean sprouts and kangkung, lift, drain.

2. next cut pineapple, cucumber, jicama, mango, fried tempeh, fried tofu and beef cingur, set aside.

Rujak Cingur Seasoning 3.: Mashed plantain cubes, chilli, garlic, and salt to a smooth half. then add the fried ground beans, brown sugar, and water. then mashed again until the fine materials. Add the paste and water, mix well.

4. Finally mix all the ingredients with the Spice Queen, mix well.

Rujak Cingur 5. fresh ready served with lontong, additional given crackers and fried shallots when like. yumiiiiiii!!

"CINGUR"