Cingur salad is one of the traditional foods that are easily found in the area of East Java, especially Surabaya native region. In cingur Javanese word meaning "mouth", this refers to the material's mouth or snout sliced beef boiled 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, kedondong, 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 sauces or condiments made of processed shrimp paste, boiled water for a little dilute, sugar / brown sugar, chili, fried peanuts, fried onions, salt, and thin slices of banana green beans are still young (banana klutuk ). All sauces / spices mixed with pulverized way, it is also often referred cingur salad salad grind.
In cingur salad presentation is divided into two kinds, namely the presentation of 'ordinary' and 'matengan' (refer to the letter e in the word matengan like call letter e in the word: like / call / bendoyo). Presentation of 'ordinary' or generally, in the form of all the materials mentioned above, whereas 'matengan' (mature, Java) consists only of ripe ingredients; rice cake, fried tofu, fried tempeh, bendoyo (kerahi are discussed) and vegetables (kale, beans, sprouts) which has been deliberated. Without any material 'mentah'nya ie fruits, because basically there are people who do not like fruit. Both use the sauce / seasoning the same.
Source : http://id.wikipedia.org/wiki/Rujak_cingur
Picture from merahitam