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 :

1. 250 gr cow nose cartilage
2. 1 handfull kangkung ( water spinach/kale)
3. 1 handful long beans or winged beans
4. 100 gr beansprouts
5. 1 jicama
6. 1 cucumber
7. 1 kedondong or unripe mango
8. 1 yam ( the pink one)
9. 4 pieces fried tempe
10. 5 pieces fried yellow tofu

Spice Paste :

1. 8 tbsp petis ( fermented shrimp paste)
2. 8 birds eye chillies
3. 2 red chillies
4. 100 gr toasted peanuts ( or toasted cashews)
5. 1 fingertip size piece shrimp paste ( roasted)
6. 1/4 pisang batu ( a kind of plantain)
7. Tamarind juice or coconut sugar to taste

How To Make :

1. Steam or boil vegetables until cooked through but still crunchy.
2. In a food processor or using mortal and pestle grind all spices into a smooth paste.
3. Prepare on a serving plate all the ingredients of rujak cingur then pour the paste on the top.

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