The method and recipe for making a simple Bandung seblak are delicious

The method and recipe for making a simple Bandung seblak are delicious

Snacks from Bandung are so popular in West Java. Now in almost all cities can be found snacks with this seblak name. Just like other snacks, the seblak originating from Bandung then experienced many innovations carried out by real sellers.

This typical Bandung Seblak is made from raw crackers which are then intentionally soaked in hot water so that it is tossed. Bandung's Seblak is then served with special eggs.

Seblak then develops into a lot of variations. There was a dry one, a checker, one noodle, one cracker, one macaroni, one cilok, one meatball, and many others. Do you want to make your own house in a tasty and simple house? Come see how to make a copy with various kinds of variants below.


How to make original seblak typical of Bandung
material

1. Raw starch crackers 50 g
2. Chicken eggs 1 grain. Shake it
3. Leaves 1 stalk. Fine slice
4. Celery 1 stick. Fine slice
5. Salt tsp
6. Flavored tsp
7. Sweet soy sauce 1 tbsp
8. 3 pieces of cayenne pepper
9. Shallots 2 cloves
10. Garlic 1 clove
11. Kencur 2 finger segments

How to make :

1. Soak the crackers in hot water until it expands then drain and give a little cooking oil so that it doesn't stick together.
2. Mash Chili, onion, garlic, and galingale until smooth.
3. Saute the spices until the aroma smells good.
4. Add chives and celery slices. Stir well.
5. Enter the crackers. Stir well.
6. Add the shaken egg, stirring it into scrambled eggs.
7. Give a little water (2 tbsp) then add salt and flavoring.
8. Stir until the water is reduced or almost evaporates and then add sweet soy sauce. Stir until the water runs out.
9. Pour seblak that has been made on the serving plate.
10. You can add a sprinkling of fried onions on top.

That's the way to make a wet seblak typical of Bandung. Are you interested in trying to sell after you know the recipe? Don't be happy first, below, there are still a lot of other original recipes, which of course it feels no less delicious than a typical seblak wet Bandung.