Rujak Cingur

Rujak Cingur

2018-01-11 04:10:56 UTC

Have you ever heard the name of “Rujak Cingur”?

It is one of the specialties of Surabaya. The main element of this food is the ‘cingur’ or the cow’s mouth. Yup, you read it right. Cow’s mouth. And no, it is not an extreme food. Don’t you worry about it.

Rujak Cingur consists of cow’s mouth, sticky rice cake or locally known as lontong, fried tofu, and fried tempeh. There are two variations of Rujak Cingur, called “Rujak Matengan” (literally translated as cooked rujak) and “Rujak Campur” (literally translated as mixed rujak). Rujak Matengan has boiled vegetables in it, beside those ingredients mentioned. Those vegetables are like sprouts, water lettuce, cabbage, and local cucumber called krai. While Rujak Campur has all of those ingredients plus some fruits add up in it, such as young mangoes, papayas, star fruit, pineapple, and ambarella (kedondong).

All of those ingredients will be put into a plate, and drenched with the special sauce made from peanuts, shrimp paste, chilies, tamarind, fried garlic, salt, sugar, and a special type of banana which is used to add some sour taste. Those ingredients will be turned into a paste and will be drenched on top of the ingredients mentioned above.

The taste? It is quite strong for those of you who haven’t tried it before, especially for some of you who do not like the unique taste of shrimp paste and the chewy texture of the cingur or cow’s mouth. However, despite the ‘extreme’ image of this food, this one will make you want to buy again on your second try. Do not need to think about the cow’s mouth since it has been cleaned up and well-cooked. This food will taste better with crackers, and accompanied by shredded honeydew ice or simple ice tea.

It is definitely a must-try food when you come to Surabaya. Do not miss this! 

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