Tuesday, May 31, 2011

Rujak Cingur

Rujak Cingur

100 grams of kale without stem
100 grams of bean sprouts
250 grams cingur
taste fried tempe, diced
taste fried tofu, diced
200 grams of cow kikil
100 grams of rice cake

Peanut sauce:
100 grams peanuts, toasted
60 grams brown sugar
2 tablespoons shrimp paste
1 banana rock / klutuk, sliced
1 clove garlic, fried
salt to taste


1. Rinse kikil and cingur cow, boil until cooked and tender. Remove and drain, and cut into pieces.

2. Rinse each vegetable, boiled separately until cooked, set aside.

3. Seasonings Nuts: peanuts mix, brown sugar, banana, stone, garlic, salt, and paste, puree, pour the tamarind water and stir well.

4. Arrange boiled vegetables, kikil, tofu, tempeh, cingur, rice cake, in a serving dish.

5. Serve with peanut sauce.


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