KOMPAS.com – You can make the typical Surabaya rujak cingur yourself at home using cingur, namely cow’s nose cartilage.
Rujak cingur is made with shrimp paste, cayenne pepper, fried peanuts, banana cubes and tamarind.
This rujak cingur can also be made with kikil if you don’t have beef cingur, while the rujak filling includes bean sprouts, long beans, kale, tempeh and tofu.
Check out the following recipe for rujak cingur, quoted from the book “Various Javanese Cuisine” (2007) by the Demedia Kitchen Team published by Demedia.
Also read:
Material:
- 250 grams of cingur (cow nasal cartilage) or kikil
- 50 grams of bean sprouts, boiled
- 100 grams long beans, cut into 2 cm pieces, boiled
- 50 grams kale, boiled
- 100 grams tempeh, fried, cut into pieces
- 100 grams of tofu, cut into pieces
Spicy rujak spices:
- 200 grams of shrimp paste
- 10 cayenne peppers (according to taste)
- 2 tbsp fried peanuts
- 1 stone banana, coarsely grated
- 1 tsp tamarind
- 75 ml boiled water
Also read:
1. Boil cingur or kikil until cooked, remove from heat and cut into cubes.
2. Puree the petis, cayenne pepper and peanuts. Add grated stone banana, tamarind and boiled water, puree again, stir well.
3. Mix the rujak petis seasoning with cingur, vegetables, tofu and tempeh, stir well. Serve rujak cingur with rice or lontong.
Tip:
Mixing the rujak petis seasoning with cingur, vegetables, tofu and tempeh should be done when it is ready to be served, because if left for too long, the rujak petis seasoning will become watery. The taste of rujak cingur that is already watery becomes unpleasant.
