Sabtu, 09 Juni 2012

how to make Rujak Cingur

Delicacy from East Java. Cow or water buffalo snout cartilage use as ingredient.

1 handful of blanched bean sprouts
1 handful of blanched spinach
1handful of kangkung (water spinach)
1 cucumber, sliced
1 small jicama, sliced
1 small unripe mango, sliced
1/2 lbs cingur rebus (boiled/cooked water buffalo snout cartilage)
4 oz fried tofu, sliced
3 0z fried tempeh, sliced
5-6 kecipir (winged beans), halved

10 thai red chili pepper or 4 tbsp sambal ulek
3 tbsp roasted peanut
8 oz petis udang (prawn paste/hae ko)
1 tbsp terasi (shrimp paste)
1 pisang batu, grated
2 cloves garlic
1 tsp tamarind
50 ml water

Use mortal and pestle to grind gula jawa, tamarind, salt, terasi, roasted peanut and petis udang into a smooth and thick paste. Add water and mix well. Place all of the sliced fruits, tofu, tempeh, and blanched vegetables in a salad bowl, add the dressing over the fruits, toss them until its well coated.

Serve with rice or lontong (rice cake), and crackers. Enjoy.

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