In the previous blog, we talked about culinary-related to Yammie Panda, right?
Well, this time I want to talk about seblak, here, guys!
This culinary originates from the city of Bandung and then expands to several places, one of which is Yogyakarta. What is that, seblak? And why is seblak a favourite of many contemporary YouTubers?
Taken from the sense of wikipedia.org, seblak itself is a traditional food from Sunda, West Java generally is a typical food from Sunda, West Java, which has a savoury and spicy flavour made from wet crackers cooked with vegetables and protein sources such as eggs, chicken, nautical dishes or processed beef, cooked with certain spices. Seblak is a typical food of Bandung, West Java. Seblak is now a street food that is loved by various groups of people, especially in the area of West Java and Greater Jakarta. Seblak is served in restaurants and food stalls and sold on mobile merchant carts. This chewy-textured food has a spicy and refreshing taste and has several variations, both flavour and additional ingredients as well as packaging. Where culinary has different levels of spicy and served with a thick chilli sauce. Consists of crackers, noodles, meatballs know, chicken feet, little prawn, and macaroni.
The origin of seblak from the Sumpiuh region, Central Java, because seblak is very similar to the small people's food of Sumpiuh namely godog crackers which have been popular since the 1940s, while the new seblak was popular around the 2000s. Seblak has also existed in the southern part of Cianjur since the days before independence, this food is an alternative food for the economically weak people as a substitute for snacks.
Seblak Type:
- Dry seblak (although somewhat rare), is spicy crackers similar to "basreng" (fried meatballs).
- Wet seblak: seblak macaroni, seblak chicken, seblak wet noodles, seblak bones, seblak meatballs, seblak basreng, seblak batagor, seblak aci, seblak kwetiau, seblak siomay, seblak snack, seblak klak, an egg seblak, etc.
What does seblak make like?
I took 2 seblak brandings, namely: Seblak Jeletet Murni with Seblak Asgar whose name is quite well known both in Jakarta and Jogja.
The second sales method of branding is very unique because seblak products are sold based on level 1-level 6. The level is minimal but can increase the level of spiciness based on customer demand.
The second sales method of branding is very unique because seblak products are sold based on level 1-level 6.
Whereas the second way is to make seblak dry.
Unlike a wet seblak, a dry seblak is a variant of crisp and crispy seblak like crackers in general. How to make a dry seblak certainly different from a wet seblak. Wet seblak using crackers which must be soaked first. Whereas in dry seblak, crackers are fried directly with herbs.
A dry seblak can be called seasoned crackers. Therefore, a dry seblak can last longer than a wet seblak that only lasts a few hours.
1) This is how-to Make Original Typical Dry Seblak Bandung.
Material:
- 1-ounce onion crackers
- Garlic 1 clove
- Shallots 2 cloves
- 3 pieces of cayenne pepper
- Kencur 2 segments
- The oil for frying
How to make:
- Blend or used garlic, onion, cayenne pepper and kencur until smooth.
- Sauté the seasoning that has been refined until it smells good and then enters the crackers. Stir until the crackers crack and mix with the spices.
- Remove and drain and then put in a closed container.
- Add the seasoning, close the container then shake it.
In this dry seblak, you can vary the seasoning or replace flavourings with seasoning powder. You can use barbecue flavoured powder, cheese, spicy-sweet, and others. Not only seblak with the basic ingredients of crackers, but you can also replace it with other basic ingredients, for example, macaroni and noodles.
2) This is how-to Make Original Typical Wet Seblak Bandung.
Material:
- Raw starch crackers 50 g
- 1 egg chicken eggs, beat
- Leek 1 stem, finely sliced
- Celery 1 stalk, finely sliced
- 1 tsp salt
- 1/2 tsp flavouring
- 1 tablespoon sweet soy sauce
- 3 pieces of cayenne pepper
- Shallots 2 cloves
- Garlic 1 clove
- Kencur 2 finger segments
How to make:
- Soak the crackers in hot water until fluffy then drain and add a little cooking oil so it does not stick together.
- Stir in the chillies, onion, garlic and kencur until smooth.
- Saute the spices until the aroma smells good.
- Add sliced leeks and celery. Stir well.
- Add the crackers. Stir well.
- Add the beaten eggs, stirring them to become scrambled eggs.
- Give a little water (2 tablespoons) then add salt and flavouring.
- Stir until the water is reduced or almost evaporated and then add sweet soy sauce. Stir until the water runs out.
- Pour the finished seblak on a serving plate.
- You can add a sprinkling of fried onions on top.
That's the way to make a Bandung wet seblak. In addition to the classic style seblak, there are also other variations of seblak such as a dry seblak or a meatball.
source from Warta Batavia.com
