Rujak Cingur (Indonesia)

 

Rujak Cingur is special food that is from East Java, Indonesia. Rujak Cingur recipe is a combination of several kinds of vegetables, and cingur is a cow’s nose cartilage. These ingredients are mixed with some fruit that is still half-baked, and added with some cayenne pepper. It would seem like sour and spicy. This food is perfect eaten with crackers. How to cook it quite easy. Here are recipes and cooking methods rujak cingur.

Ingredients:

• 50 grams of spinach that had been cleaned
• 50 grams of bean sprouts
• 75 grams of winged bean (halved lengthwise)
• 75 grams cucumber
• 100 grams of yam
• 50 grams of young mango
• 75 gram of fried tempeh
• 100 grams of fried tofu
• 250 grams cingur (nasal cartilage cow), boiled.

Seasonings of Rujak:

• 6-9 pieces chili pepper or to taste
• 2 tablespoons peanut fried
• 200 grams shrimp paste
• 1-3 teaspoons of roasted shrimp paste
• 1 banana grated coarse stone
• 1 teaspoon tamarind
• 50 cc of boiled water

Method:

1. Boil water spinach, bean sprouts and winged bean until cooked, remove from heat.
2. Diced cucumber, yam, young mango, fried tempeh, fried tofu and cingur, set aside.
3. Create a rujak seasoning paste: Grind chillies, shrimp paste, fried peanuts, and paste until well blended. Enter the grated banana rock, acid and water, cooked, puree again.
4. How to serve: Mix the salad seasoning paste with boiled vegetables, fruit, fried tempeh, tofu and cingur. Stir until smooth. Serve with rice rice cake, and crackers.
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Posted in: Indonesian,Vegetables