Rojak cingur is one of the traditional foods that are easily found in the area of East Java, especially Surabaya region of origin. In the Javanese word "cingur" means "mouth", this refers to the mouth or snout slices of beef are boiled and mixed into the dish. Rojak cingur usually consists of several kinds of sliced fruits such as cucumbers, Krai (a type of cucumber typical East Java), bengkoang, young mango, pineapple, and added kedondong lontong, tofu, tempeh, and cingur bendoyo and vegetables such as sprouts / bean sprouts , swamp cabbage and long beans. All the material was mixed with a sauce or condiment made from processed shrimp paste, a little boiled water to dilute, sugar / brown sugar, chili pepper, fried peanuts, fried onions, salt and bananas thinly sliced green beans that are still young (bananas klutuk). All the sauces / seasonings mixed with diuleg way, that's why rujak cingur also often called salad uleg.
Material:
· 50 grams of watercress, washed
· 50 grams of bean sprouts
· 75 grams kecipie (split leaf lengthwise)
· 100 grams Bangkuang
· 75 grams of cucumber
· 50 grams of young mango
· 75 grams of fried tempeh
· 100 grams of fried tofu
· 250 grams cingur (cow nasal cartilage) / skins / kikil beef, boiled
· Sambal paste
Method:
· Boiled water spinach, bean sprouts, and winged bean until cooked, remove from heat.
· Cut the cucumber, Bangkuang, young mango, fried tempeh, fried tofu and boiled cingur already cooked, set aside.
· Mix all ingredients in deep dish and sprinkled with chili paste. Stir until smooth. Ready to serve.
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