Rujak cingur (cingur Salad)

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.

Bakso (Meatball)

Meatballs or meatball meat ball is kind of the most common in Indonesian cuisine. Meatball commonly made of a mixture of ground beef and tapioca flour, but there are also meatballs made from chicken, fish, or shrimp. In the presentation, meatballs usually served hot with clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. Meatballs are very popular and can be found all over Indonesia; from cart vendors to restaurants. Various kinds of meatballs are now many on offer in the form of frozen food sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, or stamp suey.

MATERIALS BAKSO:
350 gr of fresh beef
50 g corn starch
100 cc of ice water
1 egg
4 cloves garlic
1 / 2 tsp pepper
3 tsp salt

Mayonnaise:
2 liters of water
600 gr knee cow / calf bone
6 cloves garlic
1 / 2 tsp pepper
2 stalks green onion, sliced
3 tsp salt

COMPLEMENTARY:
10 pieces of dumpling skin, fried
150 g wet yellow noodles
10 fried tofu, oblique, a little nick
Fried onions to taste
Sambal boiled

HOW TO MAKE:
1. Make meatballs: crushed garlic, pepper, and salt. Minced meat until smooth. Mix with corn starch, spices, eggs, and
ice water. Mix well with a slam-slam. Take 1 / 3 dough to filling out.
2. Boil water, then turn off the flame. Create Rounded meatballs are two kinds, one large and one small. Dip in boiling water. Do it until they run out.
3. Cook again until baksonya float, lift and drain.
4. 1 / 3 dough balls to include in the know. Steam for a while.
5. Make sauce: garlic puree, pepper, and salt. Boil water, boom
bu, and the bones, cook until boiling, strain. Sprinkle with green onion, remove from heat.
6. Prepare a bowl, good noodles, meatball, and know. Pour the sauce, sprinkle with green onion, and fried onions. Serve with fried dumplings and boiled sauce