Recipe how to make salad cingur Surabaya- Rujak cingur

Recipe how to make salad cingur Surabaya- Rujak cingur - Rujak cingur is one kind of traditional food typical of East Java especially Surabaya city. in Javanese word cingur has a meaning of nose. Rujak cingur is usually served with a blend of fruits and vegetables. Fruits and vegetables are mixed namely pineapple, mango, yam, kedondong, cucumber and kale or it could also other fruits and vegetables. And there are many other complementary such as lontong and its sauce. This traditional food is much liked by everyone, especially people of Surabaya.

 This cuisine there are almost every restaurant.How to make a salad cingur actually very easy and not difficult. just maybe you'll find it a little difficult to find his cingur cow. therefore for easier and more practical you can replace cingur sapi with kikil sapi. but if you do not like cingur or kikil sapi, you can skip the material so it will produce Rujak Sambal Petis.When we see the materials used to make Rujak Cingur Surabaya is almost the same as the ingredients of Rujak buah Serut and Pecel Javanese Vegetables. it's just Rujak Cingur this stuff is more complete, can be spelled out blend of rujak fruit and pecel vegetable or gado-gado typical of java. there are differences in the spices that are used, when gado-gado, rujak fruit and pecel java using ordinary peanut sauce. while Rujak Cingur East Java using special peanut sauce with shrimp petis that makes the taste more delicious and steady. Here I will present about the recipe and How to Make Rujak Cingur Surabaya.

How to Make Rujak Cingur SurabayaRujak Cingur Ingredients:

•     100 grams of mouth meat and cow lips (cingur)
•     1 medium sized lontong fruit, sliced ​​into small pieces
•     Kangkung boiled to taste, cut into small pieces
•     Nuts long boiled to taste, cut into small pieces
•     1 pieces of fried tofu, cut into small pieces
•     1 medium-sized fried tempeh, sliced ​​into small pieces
•     Taoge boiled to taste
•     Cucumber sufficiently, thinly sliced
•     Young mango to taste, thinly sliced
•     Pineapple to taste, thinly sliced
•     Kedondong sufficiently, thinly sliced

Rujak Cingur Seasonings:

•     1 tablespoon petis
•     3 tablespoons fried peanuts
•     2 cloves of garlic
•     5 pieces of cayenne pepper, or according to taste
•     1 piece of young stone banana
•     2 tablespoons of tamarind water
•     5 tablespoons boiled water
•     5 tablespoons of Java sugar
•     Salt to taste
•     Savor flavor sufficiently

How to Make Rujak Cingur:

1.     Before use, boil the cingur with 2 cm ginger, 2 bay leaves, and 1 teaspoon salt. Then sliced ​​small and set aside.
2.     Boiling cingur with a mixture of ginger and bay leaf aims to reduce the smell of fish on cingur cow.
3.     fried peanut puree, garlic, cayenne pepper, banana stone, and sugar until smooth Java.
4.     Add salt and flavor to taste.
5.     Add tamarind juice, petis, and boiled water to taste.
6.     Enter cingur, lontong, boiled kangkung, beans, fried tofu, fried tempeh, boiled sprouts, cucumber, young mango, pineapple, and kedondong into a plate. Then, pour the spice that has been popped onto it. Mix well.
7.     Rujak cingur special ready to be enjoyed. It will be more delicious if served with a sprinkling of fried onions and kerupuk.

Well, that was a special recipe cingur rujak East Java. Instead of buying a cingur salad outside, you can now make it yourself at home. Good luck,

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