Rojak Cingur

         Rojak cingur is one of the traditional foods that are easily found in the area of East Java, especially Surabaya region of origin. Rojak cingur usually consists of several kinds of sliced fruits such as cucumbers, Krai (a type of cucumber typical East Java), bengkoang, young mango, pineapple, and added kedondong lontong, tofu, tempeh, and cingur bendoyo and vegetables such as sprouts / bean sprouts , swamp cabbage and long beans. All the material was mixed with a sauce or condiment made from processed shrimp paste, a little boiled water to dilute, sugar / brown sugar, chili pepper, fried peanuts, fried onions, salt and bananas thinly sliced green beans that are still young (bananas klutuk). All the sauces / seasonings mixed with diuleg way, that's why rujak cingur also often called salad uleg.
In a presentation cingur salad can be divided into two kinds, namely the presentation of the 'normal' and 'matengan' (refer to the letter e in the word matengan such as calling the letter e in words like / call / bendoyo). Presentation of the 'normal', or generally, of all the materials mentioned above, while 'matengan' (mature, Java) consists of only cooked ingredients only; rice cake, fried tofu, fried tempeh, bendoyo (Krai is simmering) and vegetables (water spinach, long beans, bean sprouts) that has been simmering. Without any material 'mentah'nya namely fruits, because basically there are people who do not like fruit. Both use the sauce / seasoning the same.
This food is called a salad cingur because the flavor of processed used is shrimp paste and sliced cingur. This is what distinguishes the food salad in general are usually without the use of materials such cingur. Cingur salad served with extra ordinary crackers, and with the base Pincuk (banana leaf) or a plate.