HOW TO MAKE CINGUR salad seasoning

HOW TO MAKE CINGUR salad seasoning

Material:
* 50 grams of spinach that had been cleaned
* 50 gr bean sprouts
* 75 gr of winged bean (halved lengthwise)
* 75 g cucumber
* 100 grams of yam
* 50 gr of young mango
* 75 grams of fried tempeh
* 100 grams of fried tofu
* 250 gr cingur (cow nasal cartilage) kikil cow leather, boiled.

Seasonings Rujak Petis:
* 6-9 pieces chili pepper or to taste
* 2 tbsp fried peanuts
* 200 gr shrimp paste
* 1-3 tsp roasted shrimp paste
* 1 banana grated coarse stone
* 1 tsp acid
* 50 cc of boiled water

How to Make:
1. Boil water spinach, bean sprouts and winged bean until cooked, remove from heat.
2. Diced cucumber, yam, young mango, fried tempeh, fried tau and cingur, set aside.
3. Create a salad seasoning paste: Grind chillies, shrimp paste, fried peanuts, and paste until well blended. Enter the grated banana rock, acid and water, cooked, puree again.
4. How to serve: Mix the salad seasoning paste with boiled vegetables, fruit, fried tempeh, tofu and cingur. Stir until smooth. Serve with rice rice cake ketupat.

Note:
Mix the salad seasoning paste with vegetables, tofu, tempeh and fruits.