Recipe : Famous Rujak Cingur
Rujak Cigur is the most favourite dish for Indonesian people, especially javanese local. The main ingredient of Rujak Cingur are steamed vegetables ( water spinach, long beans,beansprouts, jicama, yam, cucumber) and fresh fruit such as kedondong ( ambarella, Spondias dulcis) and unnripe mango. It also come with fried tofu, fried tempe and most importantly boiled cow nose cartilage. The dark sauce is made from petis ( fermented shrimp paste) and toasted peanuts. Adding chashews will give the sauce an extra oomph. Now lets make your own simple Rujak Cingur!
Main Ingredient :
- 250 gr cow nose cartilage
- 1 handfull kangkung ( water spinach/kale)
- 1 handful long beans or winged beans
- 100 gr beansprouts
- 1 jicama
- 1 cucumber
- 1 kedondong or unripe mango
- 1 yam ( the pink one)
- 4 pieces fried tempe
- 5 pieces fried yellow tofu
Spice Paste :
- 8 tbsp petis ( fermented shrimp paste)
- 8 birds eye chillies
- 2 red chillies
- 100 gr toasted peanuts ( or toasted cashews)
- 1 fingertip size piece shrimp paste ( roasted)
- 1/4 pisang batu ( a kind of plantain)
- Tamarind juice or coconut sugar to taste
How To Make :
- Steam or boil vegetables until cooked through but still crunchy.
- In a food processor or using mortal and pestle grind all spices into a smooth paste.
- Prepare on a serving plate all the ingredients of rujak cingur then pour the paste on the top.
