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Chandra Ekajaya Delicious Recipes Rujak Cingur Surabaya

Friday, January 27th, 2017 - Uncategorized
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Yohanes Chandra Ekajaya interest in the culinary field. Not just opening a variety of culinary business that refined, but Chandra Ekajaya also seems to like making and cooking food. From food to snack food type weight companion to rice. One of them is the original recipes of Rujak Cingur from Surabaya.

 

Yohanes Chandra Ekajaya

Yohanes Chandra Ekajaya

Rujak Cingur itself is a typical food found in East Java. Especially in Surabaya who became his central. Rujak Cingur Ruja was called because there are shrimp paste da slices or sliced cingur mouth muzzle of the broom are boiled. Served with crackers and served using the banana leaf tray or plate.
Here is the original recipe of Rujak Cingur from Surabaya ala Yohanes Chandra Ekajaya that is tasty and delicious along with the steps in making it. If interested to make, let us refer to the steps make it and the recipes that are in need.

Materials need to be prepared:
  • 250 gr cingur (cow’s nose cartilage), cow or cow kikil, boiled
  • 50 gr kangkung, clear
  • 75 gr of winged bean, dividing two lengthwise, cut into pieces
  • 50 grams of bean sprouts
  • 75 Gr. cucumber
  • 100 gr Yam bean
  • 50 Gr. of young manga
  • 75 gr of fried tempeh
  • 100 gr. fried tofu
Then the materials need to be prepared to make the spicy Rujak Cingur:
  • 200 gr petis udang
  • 6-9 cayenne pepper or to taste
  • 2 tbsp peanuts fried
  • 1-2 tsp shrimp paste root
  • 1 bh banana rock, grated coarse
  • 1 tsp tamarind
  • 50 ml boiled water
  • Salt to taste
After all the ingredients already prepared, it’s time to make the Rujak cingur:
Boiled Kale, winged bean, and sprouts until cooked. Lift
Cut cucumber, jicama, fried tempeh, young manga, fried tofu, and cingur. Set aside
Rujak petis seasoning : puree the chilies, shrimp paste, peanut paste and FRY until well blended.
Stir in grated plantain cubes, sour, and boiled water. Puree again, taste. When you need to add salt to solidify the sense.
How penyajianya is very unique, as for how penyajianya is the first stage of mixing the Spice Queen that was made earlier with vegetables, fruits, fried tempeh, tofu andcingur. Then stir well until completely evenly to all material. If everything is reasonably flat, Rujak Cingur are ready served with extra rice or lontong.
Rujak cingur survivors trying to make Typical Surabaya recipes from  Chandra Ekajaya. If you are lazy to make or even had to make a purchase that is already so and live food. For those who want to try making it yourself, good luck and hopefully good. As expected.
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Chandra Ekajaya Delicious Recipes Rujak Cingur Surabaya |admin |4.5