Rujak cingur

Rujak cingur is one of kind traditionaly cuisine that can be found at East Java, mainly found at Surabaya.Normaly rujak cingur was made from slicer of fruit such as cucumber ,juice tuber,mango,pineapple and add with bamboo claper,tofu,tempe,bendoyo,and cingur (cartilage and meat of the nostrils and ears of cattle) also completed with vegetables such as been sprouts,leafy vegetable and peanuts etc. All those kind of material was mix with sauce that made from shrimp petis (condiment of the fermented shrimp).The sauce was serve with pistle /uleg method, That’s why rujak cingur also called “rujak Uleg”

There are 2 kinds serve method of rujak cingur.

1. Original : all item of material was serve and mix without any item that decreased
2. Matengan ( cooked) : they only serve all item that already cooked well, such as bamboo claper,fried tofu,fried tempe,and all vegetables that already boiled/cooked.This rujak was serve without fruits.

Boths method was use same of sauce.

Rujak cingur ussualy serve by using banana’s leafe or we can called it with pincuk, or we can also use plate.To complete the menu,usually add with chips