I have a unique experience with this one meal, one of my friend who works as a tourist guide, which at that time visiting malang city, offer this food to his clients, when he was first seen, his client looked disgusted with this food, but after feel it, almost every day he is ask to my friend to ordered cingur salad for him lunch menu ... hahahaha .............
Okey, I’ll share to you the RUJAK CINGUR RECIPE
- 50 grams of water spinach that has been cleaned
- 50 grams of sprouts
- 75 grams of winged bean (halved lengthwise)
- 75 grams of cucumber
- 100 grams of yam
- 50 grams of young mango
- 75 grams of fried tempe
- 75 grams of fried beancurd
- 250 grams cingur (cow noses cartilage) kikil (thick cowhide), boiled
- 6 pieces chillies or to taste
- 2 tbs fried peanuts
- 200 grams of petis 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 bean until cooked, remove from heat.
- Cut into slices of cucumber, yam, young mango, fried tempe, fried beancurd and cingur, set aside.
- Make a salad paste: 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)