Recipe for Rujak Cingur from Madura, East Java, Spicy, Simple, Special, Complete, Original, Delicious. This typical Madurese cingur salad is almost the same as cingur salad in general, it’s just that this Madura cingur salad has a slightly rough taste and seasoning, but the taste is not inferior to rujak snacks throughout Indonesia, which adds to the delicious taste, namely soft specially processed cingur and soft and complementary to the savory Madurese cassava crackers which are famous for being delicious. This cingur salad is served with a level of spiciness according to your taste. Cingur salad is in the province of East Java, Surabaya cingur salad, Madura, Malang cingur salad, etc. Until it spread throughout Indonesia. I’ve eaten rujak cingur in Denpasar, Bali, let’s call it rujak cingur, Mrs. Bariah, it tastes really good and spicy is great. Indeed, each cingur salad has its own characteristics depending on who makes it.
Rujak cingur is one of the traditional foods that is easily found in East Java, especially in its native Surabaya. In Javanese the word cingur means “mouth”, this refers to the sliced mouth or snout of a cow or buffalo / kebo snout which is boiled and mixed into the dish. Cingur is the cartilage of a cow’s nose. Sold fresh in traditional markets in Indonesia. Cingur salad usually consists of slices of several types of fruit such as cucumber, kerahi (krai, which is a type of cucumber typical of East Java), yam, young mango, pineapple, kedondong, then added rice cake, tofu, tempeh, bendoyo, cingur, and vegetables such as sprouts/ bean sprouts, kale, and long beans. All of the above ingredients are mixed with a sauce or seasoning made from processed shrimp paste, boiled water to thin it slightly, brown sugar/sugar, chili, fried peanuts, fried onions, salt, and thin slices of young green banana seeds (banana klutuk). ) or stone bananas and there is also a recipe for rujak cingur without stone bananas. All sauces/seasonings are mixed in a pulverized way, that’s why rujak cingur is also often called rujak ulek.
|Madura Cingur Rujak Pictures|
Based on the way of presentation, rujak cingur is divided into two types, namely ‘regular’ and ‘matengan’ (saying the letter e in the word matengan is like saying the letter e in the word: like/mention/bendoyo). The ‘regular’ or general presentation consists of all the ingredients mentioned above, while ‘matengan’ (ripe, Javanese) only consists of cooked ingredients or ingredients that are already cooked; lontong, fried tofu, fried tempeh, bentoyo (boiled collarbone) and boiled vegetables (kangkung, long beans, bean sprouts). Without any ‘raw’ ingredients, namely fruit, because basically there are people who don’t like fruit. Both use the same sauce/seasoning.
This food is called rujak cingur because the processed spices used are shrimp paste and sliced cingur. This is what distinguishes it from rujak food in general, which usually does not use the cingur ingredient. Cingur salad is usually served with additional crackers, and with pincuk (banana leaves) or serving plates.
This typical Madurese food from Sumenep and Bangkalan is very tempting, especially making it with Madurese petis. Cingur is the nose, so Rujak Cingur has vegetables, tofu, tempeh, bean sprouts, kale, fruits, onion, spices, and beef cingur. Here’s a complete Madura cingur salad recipe by making your own at home (Homemade).
MADURA CINGUR RECIPE
- 200 grams of kale, wash and clean
- 100 grams of bean sprouts, lunch
- 150 grams of pineapple flesh
- 150 grams of village cucumber
- 150 grams of yam, peeled
- 150 grams of young mango, peeled
- 150 grams of tempeh, fried until brown, drained
- 175 grams of white tofu, fried until brown, drained
- 500 grams of beef cingur, boiled, cleaned
- 3 pieces (100 grams) stone bananas, peeled, thinly sliced
- 6 pieces of red chili
- 2 cloves of garlic
- 1 tsp salt
- 50 grams of peanuts, fried
- 50 grams of brown sugar, comb
- 3 tbsp tamarind water
- 4 tbsp prawn paste
- 100 ml boiled water
SUPPLEMENTARY MATERIAL :
HOW TO MAKE RUJAK CINGUR MADURA:
- Boil kale and bean sprouts until cooked, remove from heat. Drain.
- Cut the pineapple, cucumber, yam, young mango, fried tempeh, fried tofu, and cingur, set aside.
- Rujak seasoning: Mash banana stone, chili, garlic, and salt until half smooth.
- Add fried peanuts, brown sugar, and tamarind water, mash again until smooth. Add petis and water, mix well.
- Mix all ingredients with rujak seasoning, mix well.
- Serve with accompaniments for 6 servings.
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