Recipes Rujak Cingur East Java Culinary Indonesian Street Food

East Java

Rujak Cingur

Netgenz.- Culinary | Hello Friends on this occasion we will share the recipe rujak cingur east java culinary,  just this time I will give details of ingredients, spices and how to cook it, of course, this dish is suitable for restaurants or eating on a large scale:

Ingredients :

• 300 grams of Chinese tofu
• 250 grams of tempeh
• 2 bunches of kale, weeded, boiled
• 100 grams of bean sprouts, boiled
• 500 grams of cingur
• 1 cucumber, cut into pieces
• 100 grams of mango, cut into pieces
• 100 grams of yam, cut into pieces
• 6 pieces of rice cake
• 2 tablespoons fried shallots for sprinkling
• 150 grams of starch crackers
• the oil for frying

Spices per serving:

• 6 slices of rock banana
• 3 pieces of cayenne pepper
• 3 tablespoons fried peanut skin
• 1 tablespoon brown sugar, finely combed
• 2 garlic cloves, fried
• 1/2 teaspoon fried shrimp paste
• 1/2 teaspoon salt
• 2 tablespoons of paste
• 1 tablespoon tamarind water from 3 teaspoons tamarind and 1 tablespoon water
• 50 ml of water

How to make Rujak Cingur:

1. Smear the Chinese tofu and tempeh with 1 teaspoon of salt and 150 ml of water.
2. Fry in oil that has been heated over medium heat until cooked.
3. Boil cingur in 2,000 ml of water with 2 bay leaves, 4 cm ginger, 1 lemongrass, and 1 teaspoon of salt until tender. Remove and set aside.
4. Prepare a mortar, grind the banana slices. Add the cayenne pepper, peanuts, brown sugar, garlic, shrimp paste, and salt until it's half smooth.
5. Enter the paste and tamarind water. Grind evenly. Add water little by little while grinding until smooth.
6. Slice tofu, tempeh, cingur, cucumber, mango, and jicama on a mortar.
7. Enter the kale, bean sprouts, and sliced ​​rice cake. Stir with a plastic spatula.
8. Serve after sprinkling fried shallots and starch crackers.