Rujak Cingur Food from East Java

Rujak cingur is one of traditional food that is very easy to find in East Java province, especially at its origin region that is Surabaya. In the Javanese word cingur meaning "mouth", it refers to the sliced material in the mouth or the muzzle of a boiled beef animal and also mixed into the dish. Rujak cingur usually consists of slices of some types of fruit such as cucumber, and karahi (krai, a kind of cucumber typical of East Java), yam, then young mango, then pineapple, kedondong, then added lontong, and Tahu, tempe, bendoyo, also cingur, and vegetables such as sprouts / sprouts, then kale, and beans.

All these ingredients are mixed with sauce or spices that have been made from processed shrimp paste, and boiled water to slightly dilute, brown sugar or sugar, chili, and fried peanuts, fried onions, then salt, and a thin slice of banana seeds- young green beans or banana cultivation. All that sauce / seasoning is mixed also by way of pulverized, that's why food cingur rujak also often called with rujak ulek. In the presentation of cingur rujak food is divided into two kinds, namely the presentation of the 'usual' and also 'dimensional'.

The presentation of 'ordinary' or generally, in the form of all the materials mentioned above, while 'matengan' which means mature, Java. consisting only of mature ingredients; lontong, fried tofu, fried tempe, bendoyo or karahi boiled and vegetable (kale, bean, sprouts) that have been boiled. Without any 'raw' ingredients of fruit, because basically there is one person who does not like fruits. and Both wear the same sauce / seasoning.

This food is called rujak cingur because the processed spices used are shrimp and sliced cingur shrimp. This is what distinguishes it with rujak food, in general, is usually without using materials such as cingur. Rujak cingur is usually served with extras such as crackers, and with pincuk or banana leaf or plates. The following materials are in use.

    1. 300 gr cingur (cow nasal bone)

    2. 60 gr boiled kangkung (washed clean) then

    3. 60 gr Tempe goreng

    4. 60 gr toge that is clean (in boiled)

    5. 60 gr fried tofu (diced) and

    6. 100 gr beans long boiled (cut into pieces)

    7. 1 cucumber (cut into pieces)

    8. 60 grams of young mango (diced)

    9.75 grams of yam (diced)

    10. 75 gr kedondong (diced)

Material Sambal Petis on rujak cingur:

    1. 2 tablespoons shrimp shrimp

    2. 10 pieces of chili pepper

    3. 2 tablespoons fried peanuts

    4. 1 tablespoon of tamarind

    5. 1/2 teaspoon fried shrimp paste

    6. 1 piece of banana klutuk (iris iris)

    7. salt to taste

    8. sugar to taste

    9. taste flavor sufficiently

        enough water

Supplementary material :

1. fried onion to taste

How to Make a typical Cingur Rujak Surabaya:

First, all the ingredients of chili mixed into one and then mashed then prepare a bowl to present rujak cingur and enter all the ingredients into the serving bowl then sprinkled rujak cingur with sambal sauce petis then serve rujak cingur with a sprinkling of fried onions.