Salad cingur

 

Salad cingur is one of the traditional foods that are easily found in the area of ​​East Java, especially Surabaya native region. In the Java language cingur word meaning "mouth", this refers to the material or muzzle the mouth sliced ​​beef boiled and mixed into the dish. Salad cingur usually consists

of several types of fruit such as sliced ​​cucumbers, kerahi (krai, which is a kind of cucumber typical East Java), jicama, young mango, pineapple, kedondong, then add rice cake, tofu, tempeh, bendoyo, cingur, as well as vegetables such as sprouts / bean sprouts, kale, and beans. All the material was mixed with sauces or condiments made of processed shrimp paste, boiled water to slightly dilute, sugar / brown sugar, chili, fried peanuts, fried onions, salt, and thin slices of banana green beans young (banana klutuk ). All sauces / condiments mixed with pulverized way, that's why salad cingur also often called a salad grind.In the presentation salad cingur divided into two kinds, namely the presentation of 'regular' and 'matengan' (refer to the letter e in the word matengan like calling the letter e in the word: like / call / bendoyo). Presentation of 'normal' or general, in the form of all the materials mentioned above, while the 'matengan' (cooked, Java) consists only of ingredients cooked alone; rice cake, fried tofu, fried tempeh, bendoyo (kerahi are discussed) and vegetables (kale, beans, sprouts), which had been brewing. Without any material 'mentah'nya namely fruits, because basically there are people who do not like fruits. Both use sauces / condiments same.These foods are called salad cingur as processed spices used are shrimp paste and sliced ​​cingur. This is what distinguishes the salad foods in general are usually without the use of materials such cingur. Salad cingur usually served with an extra crackers, and with the base pincuk (banana leaves) or plate.

Materials:

1. 250 g cingur cows (mouth, nose cow cartilage) and can be added kikil cow.
2. 50 grams of bean sprouts (clean the edges).
3. 1 bunch kale or the amount according to taste (part leaves only).
4. 100 grams of beans (small pieces).
5. 100 grams of tofu (fried and diced).
6. 100 g tempeh (fried and diced).

Ingredients to make peanut sauce:

1. 100 grams of peanuts (roasted).
2. 200 grams of shrimp paste.
3. 50 grams of brown sugar (coarse comb).
4. 1 banana klutuk / rock (scarring).
5. 5 pieces of cayenne pepper.
6. 1 clove garlic (fried).
7. ½ tbsp tamarind water.
8. Salt to taste.
9. Air mature taste.

How to make:

1. First, wash and clean cingur cows and cow kikil then boiled cingur kikil cows and cows until tender. Seteleh boiled, remove and cut into small pieces and kikil cow cingur according to taste.
2.  Next, wash and clean too long ago kale and beans boiled separately between kale and beans. To boil kale and beans boiled good so do not be too ripe vitamin content is not wasted and keep it fresh. if it has been completed remove and drain kale and beans.
3.  Afterwards, puree all ingredients are mashed up to be like peanut sauce on hodgepodge.
4.  Then cingur neat layout, kikil, fried tofu, tempeh fried and boiled vegetables on a plate before serving.
5. Finally, serve salad cingur along with peanut sauce and salad cingur ready to eat.

Salad cingur delicious eaten with white rice warm or can be replaced with a piece of cake. Good luck recipes and how to make tasty and delicious salad cingur typical Surabaya.