IndonesianCuisine

Hi...



This food as known as Rujak Cingur, it has a sweety, spicy, and briny taste.
Okay Let's Cooking.....




Real Name : Rujak Cingur
Origin : Surabaya, West Java

Material:
* 50 grams of watercress that has been cleaned
* 50 grams of bean sprouts
* 75 grams of winged bean (halved lengthwise)
* 75 grams of cucumber
* 100 grams yam
* 50 grams of young mango
* 75 grams of fried tempeh
* 250 grams cingur (bovine nasal cartilage) cow skin, boiled

Seasoning:
* 6 pieces of cayenne pepper or to taste
* 2 tablespoons fried peanuts
* 200 grams shrimp paste
* 1 teaspoon shrimp paste grilled
* 1 banana grated coarse stone
* 1 teaspoon sour
* 50 cc of boiled water

Lets Cooking :
* Boil the kale, and winged bean sprouts until cooked, remove from heat.
* Chop the cucumber, yam, young mango, fried tempeh, fried tofu and cingur, set aside.
* Create a salad seasoning paste: chili puree, shrimp paste, fried peanuts and paste until well blended. Enter the grated banana rock, acid and boiled water, puree again.
* Serve: Mix the spice paste salad with boiled vegetables, fruits, fried tempeh, tofu and cingur. Stir until blended.

Serve with rice or ketupat

Note:
Mix the spice paste salad with vegetables, tofu, tempeh and fruits