How to Make Rujak Cingur in Yogyakarta

Rujak cingur is a typical food from East Java, especially in Surabaya. This unique name is taken from the main ingredient, namely cingur which means mouth. Well, what is usually used is beef mouth slices.

Rujak cingur has a very diverse taste. Starting from savory, spicy, sweet, plus the chewy sensation of cingur mixed together when eaten.

Material:

100 grams of kale without stems

100 gr bean sprouts, lunch

250 gr beef cingur

Tempeh fried to taste, cut into cubes

Fried tofu to taste, cut into cubes

200 gr beef gravel

100 gr lontong

Peanut sauce:

100 gr peanuts, roasted

60 gr of brown sugar

2 tablespoons of shrimp paste

1 stone banana, sliced

1 clove of fried garlic

Salt to taste 75 ml of tamarind water

Chili according to taste

HOW TO MAKE RUJAK SEASONING

1. Grind the cayenne pepper, peanuts, garlic, brown sugar, salt, and klutuk bananas.

2. Add shrimp paste, tamarind juice and enough water, stir well.

3. Arrange vegetables, cingur, tofu and fried tempeh on a plate

4. Flush with rujak seasoning.

5. Serve with rice cake, crackers and fried garlic.

TIPS

1. The amount of chili can be added or reduced according to taste.

2. Blend chilies, peanuts and other seasonings using GM Bear Portable Blender 6 Blades (see Lazada DISCOUNT) to get a smooth texture. No need to worry about the spices leaking out, because this blender is equipped with a very tight lid and a glass made from the best quality borosilicate glass.

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