Rojak Cingur / Rojak uleg typical of Surabaya

Typical of Indonesian cuisine is very diverse because it comes from diverse nations and tribes, especially about the food one is Rojak Cingur. Cingur salad is a traditional cuisine typical of Surabaya, East Java. Cingur in the Java language has meaning "mouth", because the basic ingredients to make this salad cingur namely the mouth piece of beef braised until tender and then mixed into the peanut sauce. In addition to the other in the form of slices of fruit and vegetables. If the stall is Rojak Cingur most mature, which only uses ingredients ripe fruit without the typical salad East Javanese. For this time we discussed just about how to make typical Surabaya Rojak Cingur Special fruits.    


Ingredients:

• 250 gr cingur cows (mouth, nose cow cartilage) and can be added kikil cow.
• 50 g bean sprouts (clean the edges).
• 1 bunch kale or the amount according to taste (part leaves only).
• 100 grams of beans (small pieces).
• 100 grams of tofu (fried and diced).
• 100 g tempeh (fried and diced).

Ingredients to make chili paste salad:

• 100 grams of peanuts (roasted).
• 200 grams of shrimp paste.
• 50 grams of brown sugar (coarse comb).
• 1 banana klutuk / rock (sliced / shredded).
• 5-10 pieces of cayenne pepper.
• 1 clove of garlic (fried).
• ½ tbsp tamarind water.
• ¼ teaspoon shrimp paste
• Salt to taste.
• Boiled water to taste.

Fresh fruit:

• Cucumber
• Krai (young cucumbers)
• Bengkoang
• Pineapple
• Young mango
• Kedondong

Directions:

1. Wash and clean the cows and kikil cingur then boiled beef cattle and kikil cingur beef until tender. Once boiled, remove and cut into small pieces and kikil cingur cows according to taste.
2. Next, wash and clean also kale and beans and boiled separately. Boil not too ripe so wasted no vitamin content and keep it fresh. if it has been completed promptly remove and drain.
3. Ground spices such as chilli spicy paste consists of several following materials: Petis shrimp, brown sugar / palm or can also be sugar, peanuts that have been roasted or fried, chili, fried onions, sliced bananas klutuk, salt and tamarind water and boiled water which is used to dilute, and then pulverized using a large mortar.
4. Then neat layout Cingur, kikil, fried tofu, tempeh fried and boiled vegetables on a plate before serving.
5. Add sliced fresh fruit into it.
6. Finally, serve salad cingur along with chili paste and crackers.
7. Rujak cingur ready to eat.

Important info:

• Shrimp paste itself consists of various quality. It's so balanced flavor and aroma. The first quality paste usually feels very fishy if not fresh it could stomach ache, while the quality of the 2nd paste not fishy but still feels a sense of shrimp.
• Careful between Cingur and cowhide or kikil almost the same shape of the crossing. Don't mistake in buying
• Crackers usually selected among others: shrimp crackers, vegetable crackers, crackers pohong, crackers miler, fish crackers, crackers melinjo, rambak etc which became crackers typical eastern Java.

Could you imagine how taste Rojak Cingur? Do not just frowned or feel disgusted when I saw the color black as sidoarjo Lapindo mud. Accept the challenge and taste the flavors that make you literate-brake. Eat during the day it feels more stable especially when the sun was scorching-hot, hehe. Alternatively, eat in the evening where they have to make the body feel warm. Salad cingur delicious eaten with white rice warm or can be replaced with a piece of rice cake. Good luck with the recipe and how to make tasty and delicious Rujak cingur typical of Surabaya.