Vegetable and Fruit Salad with slices of beef snout

Ingredient:

125 gram cow cartilage.
water for boiling
Oil
250 gram bean sprout, take away the root
150 gram kangkung leaf.
10 pieces string bean, cut 2 cm
250 gram cucumbar, cut thin.
250 gram mango, cut thin.
200 gram a kind of fermented soybean patty, fried, cut 1 x 2 cm.
100 gram fried white tofu, cut 4 x 4 X 1 cm

Condiment of the fermented fish or shrimp Spice:
6 pieces chilly
3 pieces red chilly.
50 gram banana, cut block
50 gram fried ground nut.
1 teaspoon tamarind.
75 gram red sugar.
2 teaspoon roasted fermented fish or shrimp paste.
4 tablespoon fermented prawn spice.
2 teaspoon salt
50 ml boiled water.

Cingur is cartilage and meat of the nostrils and ears of cattle (often used in salads).
Step 1: Clean the cartilage, take away the skin and other black part which has the fur on the cartilage, wash clean. Boil the cartilage in the hot water until soft, lift up , put them to the side.

Step 2: Heat oil in wok, fry the cartilage on the medium fire until the color changed, lift up and drain. Cut the cartilage as you like.

Step 3: Boil the water, boiled bean sprout, kangkung leaf and string bean separately until cooked, lift up, drain then put them to the side.

Step 4: Shrimp paste: Smash until soft all the spices, Pour 50 ml boiled water, stir well.

Step 5: Add the boiled vegetables (bean sprout and string bean) stir well. Put cucumber, mango, fried fermented soybean patty and fried white tofu, stir well, presenting soon.