Rujak cingur : traditional food from surabaya

Rujak Cingur is one of the traditional food that is easy to find in the area of East Java, especially Surabaya homelands. Rujak cingur usually consists of several kinds of sliced fruits such as cucumbers, krai (a type of cucumber typical of East Java), bengkoang, young mango, pineapple, kedondong and added rice cake, tofu,
tempeh, and cingur bendoyo and vegetables such as seedling / sprouts , swamp cabbage and long beans. All ingredients were mixed with the sauce or condiment made from processed shrimp paste, a little boiled water to dilute, sugar / brown sugar, chili pepper, fried peanuts, fried onions, salt and bananas thinly sliced green beans young (bananas guajava s epiderm). All the sauces / seasonings mixed with diuleg way, that's why rujak cingur also often called rujak pestle.

In a presentation rujak cingur divided into two kinds, namely the presentation of the 'normal' and 'matengan' (calling the letter e in words like calling matengan letter e in the word: seneng/ nyebut/ bendoyo). Presentation of the 'normal', or generally, of all the materials mentioned above, while the 'matengan' (ripe, Java) consists of only cooked ingredients alone; rice cake, fried tofu, fried tempeh, bendoyo (krai is simmering) and vegetables (water spinach, long beans, bean sprouts) that has been simmering. With no material 'mentah'nya namely fruits, because basically there are people who do not like fruit. Both were wearing sauce / seasoning the same.

This food is called rujak cingur for the spice that is used is processed shrimp paste and sliced cingur. This is what distinguishes the food in general rujak usually without the use of materials such cingur. Rujak cingur served with extra ordinary cracker, and with the base pincuk (banana leaf) or a plate.