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How to Make Rujak Cingur Delicious Food from Indonesian

Rujak Cingur or Cingur salad is among the conventional foods that are easy discovered in the location of East Java, specifically Surabaya native area.  In the Java language cingur word definition "mouth", this describes the product or muzzle the mouth pieces of boiled beef and blended into the meal.

Rujak is among lots of conventional salad from Indonesia, this food is popular due to the fact that this one is scrumptious and easy.
Cingur salad typically includes a number of kinds of fruit such as sliced up pineapple, yam, cucumbers, kerahi, tofu, tempeh, young mango, amra, then bring in rice cake, cingur, along with veggies such as sprouts/ sprouts, kale, and beans. This food has actually ended up being the special taste of Surabaya.
The flavour is actually unique, due to the fact that it incorporates of pieces of prepared buffalo or beef lips, any of kind veggie, petis (black fermented shrimp paste) and ground peanuts. All the sauces/ dressings blended with pulverized method, that's why rojak cingur likewise typically called salad grind.

Ingredients:
50 g bean sprout, cleaned
100 g egg noodle.
1 cucumber.
200 g cooked buffalo or beef lips (Cingur).
50 g shredded cabbage
1 stalk of Kangkung (water convolvulus).
2 fried tofu.
2 fried tempe.
1 young Mango.
1/2 Pineapple.
Lontong (compressed rice).

Sauce
100 g fried peanut.
2 or 3 bird's eyes chillies (optional, you can make less spicy if you wish to).
1 tablespoon of deep-fried chopped garlic.
4 tablespoon petis (black fermented shrimp paste).
1 teaspoon roasted terasi (dry shrimp paste) (optional)
1 teaspoon tamarind.
1 teaspoon palm sugar.
Directions:
1. Clean all the veggies, then cook.
2. Reserve.
3. Peel and clean all the fruit then slice into little pieces.
4. Reserve.
5. Prepare the sauce by grind or mix all the components, then include a little of water to make it thicker.
6. Serve: cut lontong into little pieces, then organize it on the plate, include prepared veggies, the fruits, fried tofu, tempe, cingur (cooked buffalo or beef lips) and after that pour with the sauce.
7. Garnish with krupuk udang (prawn cracker).
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