Saturday, February 11, 2012
Spicy Vegetables Salad with Shrimp paste (Rujak Cingur)
50 g bean sprout, cleaned
50 g shredded cabbage
1 stalk water spinach
100 g egg noodle
1 un-ripe/green Mango
2 fried tofu
2 fried tempe (bean cake)
200 g cooked beef lips (Cingur)
Lontong (rice cake)
100 g fried peanut
4 tablespoon petis (black fermented shrimp paste)
2 or 3 bird's eyes chillies (optional, you can make less spicy if you want to)
1 tbs of fried sliced garlic
1 tsp roasted terasi (dry shrimp paste) - optional
1 tsp palm sugar
1 tsp tamarind
Clean all the vegetables, then cook. Set aside.
Peel and clean all the fruit and slice into small slices. Set aside.
Prepare the sauce by grind or blend all the ingredients, add a little of water to make it thicker.
To serve, cut lontong into small slices, arrange it on the plate, add cooked vegetables, the fruits, fried tofu, tempe, cingur (cooked beef lips) and pour with the sauce. Garnish with prawn cracker.