RUJAK CINGUR RECIPE

I have a unique experience with this one meal, one of my friend who works asa tourist guide, which at that time visiting malang city, offer this food tohis clients, when he was first seen, his client looked disgusted with thisfood, but after feel it, almost every day he is ask to my friend to ordered cingur salad for him lunchmenu ... hahahaha.............

Okey, I’ll share to you the RUJAK CINGUR RECIPE

Ingredients :

• 50 grams ofwater spinach that has been cleaned 
• 50 grams ofsprouts 
• 75 grams ofwinged bean (halved lengthwise) 
• 75 grams ofcucumber  
• 100 grams ofyam 
• 50 grams ofyoung mango 
• 75 grams offried tempe 
• 75 grams of fried beancurd
• 250 grams cingur(cow nosescartilage) kikil (thick cowhide), boiled

cingur paste:

• 6 pieces chilliesor to taste 
• 2 tbs fried peanuts 
• 200 grams ofpetis udang (black shrimp paste) 
• 1 teaspoon trasi (dried shrimp paste) roasted 
• 1 kluthuk bananas (unripe bananas), grated coarse 
• 1 tsp tamarind 
• 50 cc of boiled water

How to cook Rujak Cingur:

• Boil the water spinach, sprouts and winged beanuntil cooked, remove from heat. 
• Cut into slices of cucumber, yam, youngmango, fried tempe, fried beancurd and cingur, set aside. 
• Make a saladpaste: puree chillies, trasi (dried shrimp paste), fried peanuts,and petis (black shrimp paste) until well blended. Enter kluthuk banana, tamarind and boiled water, puree again. 
• How To serve: Mix salad seasoning paste with boiled vegetables, fruits, fried tempeh, beancurd and cingur or kikil. Stir until blended.

Serve with lontong or ketupat (rice cake) and krupuk (crackers)