Rujak cingur

Rujak cingur is one of the traditional foods that is easily found in the East Java area, especially in its home area of ​​Surabaya. In Javanese the word cingur means "mouth", this refers to the sliced ​​​​mouth or snout of beef that is boiled and mixed into the dish. Cingur salad usually consists of slices of several types of fruit such as cucumber, kerahi (krai, which is a type of cucumber typical of East Java), yam, young mango, pineapple, kedondong, then added rice cake, tofu, tempeh, bendoyo, cingur, and vegetables such as sprouts/ bean sprouts, kale, and long beans. All of the above ingredients are mixed with a sauce or seasoning made from processed shrimp paste, boiled water to thin it slightly, brown sugar/sugar, chili, fried peanuts, fried onions, salt, and thin slices of young green banana seeds (banana klutuk). ). All sauces/seasonings are mixed by pulverizing, then being topped with cingur. If there is no cingur, then this salad is called rujak ulek In its presentation, cingur salad is divided into two types, namely the presentation of 'ordinary' and 'matengan' (saying the letter e in the word matengan is like saying the letter e in the word: like/mention/bendoyo). The 'regular' or general presentation consists of all the ingredients mentioned above, while the 'matengan' (ripe, Javanese) only consists of cooked ingredients; lontong, fried tofu, fried tempeh, bentoyo (boiled collarbone) and boiled vegetables (kangkung, long beans, bean sprouts). Without any 'raw' ingredients, namely fruit, because basically there are people who don't like fruit. Both use the same sauce or seasoning. This food is called rujak cingur because the processed spices used are shrimp paste and sliced ​​cingur. This is what distinguishes it from rujak food in general, which usually does not use cingur or cow's lips. Rujak cingur is usually served with additional prawn crackers and on a pincuk (banana leaf) or plate.