Cingur salad
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cingur salad is one of the typical Javanese foods whose ingredients are difficult to find outside of Java. One of the ingredients is petis.
The word cingur itself means mouth, referring to the mouth or snout of a cow or buffalo that has been boiled and cleaned. Where cingur is the main ingredient, it is called rujak cingur.
Historically, rujak cingur was created from a mixture of cultures from ethnic Javanese, Chinese, Arabic and Madurese. This East Java specialty is a combination of two foods, namely fruit salad and cingur with spices in the form of petis.
the following ingredients and how to make cingur salad
Material :
150 grams of beef cingur
1 bunch of kale, drain the leaves then boil and drain
100 grams of bean sprouts, remove the tail then boil and drain
1 cucumber, cut into 1 cm
1 krai cucumber, steamed until soft
2 boxes of fried tempeh, cut
2 boxes of fried white tofu, cut
1 piece of lontong, cut
Peanut sauce :
50 grams of fried peanuts
2 cloves of garlic, fry until wilted
3 pieces of red chili
1 tablespoon brown sugar
1/2 teaspoon fried shrimp paste
1/2 teaspoon salt
2 tablespoons shrimp paste
3 tablespoons of sour water
Enough boiled water
How to make a typical Surabaya cingur salad
1. Boil beef cingur with salt, 1 clove of garlic, and mashed coriander. Cook until the cingur is soft, remove and drain.
2. The next step is to make peanut sauce. First, puree the beans, garlic, cayenne pepper, brown sugar, shrimp paste, and salt.
Add petis and tamarind water, mix well. Then add enough water to dilute the peanut sauce.
3. Enter the presentation step. Prepare a serving plate, put kale, bean sprouts, pieces of cucumber krai, cucumber, cut cingur, tempeh, tofu and rice cake.
Drizzle with peanut sauce. Serve the cingur salad with white crackers.
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The food is ready to be served and enjoyed.
good luck trying this very delicious recipe.
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