Dining Indonesia

Rojak is a food native to Indonesia, including the type of dessert and of course my favorite food, or you may also, because it is spicy and fresh made rujak addicted.dan is the good food for vegetarians because of the menu consists of vegetables and fruits

kind of rujak in Indonesia

1. Rujak Fruit

consists of fruit - fruit is sliced thin
rujak fruit recipes
Material:
- 1 mango
- 1 piece kedondong
- 1 piece of pineapple
- 1 fruit water
- 1 cucumber
- 1 half-ripe papaya
- 1 buahbengkuang

sauce or gravy
- 100 grams of peanuts that have been fried
- 10 pieces of red cayenne pepper or to taste
- 1 teaspoon salt
- I spoon the shrimp paste
- 150 - 200 gram brown sugar or to taste

How to make:
1. Peel all the fruit, washed, sliced, arrange in serving dish.
2. Puree chili sauce, salt, shrimp paste, peanuts, after the soft brown sugar enter, ulek flat. Set aside.
3. Serve with fruit and spices can be mixed or average dicolek too.

2.  Rujak  Bebeg or Mashed

Rujak bebeg with normal fruit, the difference in the way of him, while for the same ingredients and sauces, rujak diuleg but bebeg not  in bebeg or crushed by using a special mashed usually made of stone or wood

bebeg rujak desert except for a day - day, usually must be provided in traditional Javanese custom of seven months, seven months is a Javanese traditional ceremonies as an expression of gratitude to the creator, the woman who was pregnant, the pregnancy healthy until the age of seven months and also the mother families and their hopes for the future health of the baby and mother to give birth
Once there was a sense rujak bebeg affect baby’s sex was conceived, if good candidates are women while their children are not good candidates if the child is male.

3.  Rujak Cingur

Rujak Cingur is one of the traditional foods of East Java, especially Surabaya homelands. Rojak Cingur usually consists of several kinds of sliced fruit
Rujak Cingur black from petis, unlike other rujak brown from peanut sauce, and other keistemawaannya Rujak Cingur with Cingur plus or a cow nose and crackers,
In Rujak Cingur presentation divided into two kinds, namely the presentation of raw and ‘matengan’ (the material was cooked). Serving raw ‘, of all the raw materials of the fruit, while’ matengan ‘(mature, Java) consists only of lontong materials (rice wrapped in leaves) and vegetables are cooked or boiled, without a material’ mentah’nya Fruits, because basically there are people who do not like fruit. But both use the sauce or spice the same.
This food is called Rujak Cingur for processed ingredients used are prawns and sliced petis Cingur (cow’s nose) This is what distinguishes the other rujak food. Rojak Cingur served with extra ordinary cracker, and with the base pincuk (banana leaf) or a plate.

Recipes Rujak Cingur

Material:
- 1 piece of cucumber
- 1 piece bengkoang
- 1 My young mango
- 1 piece of pineapple
- 1 piece kedondong
- 1 banana rock (banana or banana klutuk stone)
-  Crackers enough

Sauce or chili sauce
_ Curry (almost like a fish paste made from shrimp, black)
-  Water to taste
- 10 chili
- 1 teaspoon sugar
- 100 grams of beans that have been fried
- 1 teaspoon salt
- Fried Onion (thinly sliced red onion and fried)

How to make:
1. Peel all the fruit, washed, sliced, set on a platter.
2. Pure chili sauce, salt, peanuts, petis, brown sugar and sliced bananas and stone uleg or mashed until smooth, set aside.
3. Serve on a plate, then mixed with fruit and spices added Cingur flat which has been cut and crackers and sprinkle fried onions on top

To Rujak Cingur mature, ketchup or chili sauce and make it the same way just different materials for the material consists of
- 1 piece lontong (rice wrapped in leaves that have been boiled)
- Bendoyo (krai is still being discussed)
- Vegetables (kale, beans, bean sprouts) which are poached
- 1 piece Cingur (nose that had boiled beef)
- 1 piece of fried tempe
- 1 cut out fried
- Crackers

Please try