MATERI BAHASA INGGRIS  X SEMESTER 2

PROCEDURE TEXT

 RUJAK CINGUR / CINGUR SALAD

Rujak Cingur or Cingur salad is one of the traditional foods that are easily found in the area of ​​East Java, especially Surabaya native region. In the Java language cingur word meaning “mouth”, this refers to the material or muzzle the mouth slices of boiled beef and mixed into the dish.
Cingur salad usually consists of several types of fruit such as sliced ​​cucumbers, kerahi (krai, which is a kind of cucumber typical East Java), yam, young mango, pineapple, amra, then add rice cake, tofu, tempeh, bendoyo, cingur, as well as vegetables such as sprouts / sprouts, kale, and beans. All the material was mixed with a sauce or spice pastes made ​​from processed shrimp, boiled water for a bit thin, sugar / brown sugar, chili, fried peanuts, fried onions, salt, and thin slices of banana green beans are still young (banana klutuk ). All the sauces / condiments mixed with pulverized way, that’s why rojak cingur also often called salad grind.

In the presentation of salad cingur divided into two kinds, namely the presentation of ‘normal’ and ‘matengan’. This meal is called rojak cingur for processed spices used are prawns and sliced ​​cingur thunderstorm. This is what distinguishes the rojak food in general is usually without the use of materials such cingur. Cingur salad usually served with extra crackers, and a pedestal pincuk (banana leaves) or plate.

HOW TO MAKE RUJAK CINGUR / CINGUR SALAD

Ingredients Rujak Cingur:

1. 100 grams of bean sprouts
2. 100 grams of spinach
3. 150 grams of green beans, cut into 2 1/2 cm
4. 200 grams of fried tempeh, diced 1 1/2 cm
5. 1 piece of the fried tofu, diced 1 1/2 cm
6. 250 grams cingur / cow nose, soft boiled, remove skin, fried, cut into 2 cm
7. 1-2 pieces of young cucumber, thinly sliced
8. yam / kedondong peeled, cut according to taste
9. prawn crackers

Sambal Rojak Petis Cingur/ SAUCES:

1. 2 tablespoons cooked fried peanuts
2. 1 banana sliced ​​young stone
3. 5 pieces of cayenne pepper
4. 1 teaspoon tamarind
5. 2-3 tablespoons shrimp pastes
6. 1/4 teaspoon shrimp paste
7. 100 ml of boiled water
8. salt and sugar according to taste

How to Make Cingur Rojak:

1. Boil each vegetable ingredients until cooked, drain.
2. Blend all ingredients with chili pastes including tofu, tempeh, and cingur.
3. Serve with crackers.