Literally meaning mouth in Javanese, "cingur" is a variant of rujak from Surabaya. This specialty rujak from East Java has a "meaty" taste. It contains slices of cooked buffalo or beef lips, bangkuang, young raw mango, pineapple, cucumber, kangkung, lontong (glutinous rice cake), tofu and tempe, all served in a black sauce made from petis (black fermented shrimp paste, similar to terasi), and ground peanuts. It is topped with a sprinkle of fried shallots and kerupuk (Indonesian cracker).
Ingredients:
* 50 grams of kangkung (Ipomoea aquatica Forsk.), washed clean
* 50 grams of bean sprouts
* 75 grams kecipir (winged bean) (slice in lengthwise)
* 100 grams Jicama (yam bean)or bangkuang in indonesian
* 75 grams of cucumber
* 50 grams of young mango fruit
* 75 grams of fried tempeh
* 100 grams fried tofu
* 250 grams cingur (cow's nose cartilage) / beef skin, boiled
* Petis Sambal, Sambal petis can purchased on traditional market.
How to make:
* Boiled kangkung, bean sprouts, and kecipir until cooked, lift.
* Sliced cucumber, bangkuang, young mango fruit, fried tempeh, fried tofu and cingur.
* Mix all ingredients in the dishes and flush with sambal petis. Stir well until smooth. Ready to Serve. Don't forget to serve with kerupuk.
