Ingredients
- 2 handfuls of crackers (soak in plain water 2 hours). piece of ginger
- 6 grated carrots
- 200 g Margarine for frying/sautéing
Directions
Seblak Bandung is a popular Indonesian street food dish known for its spicy and savory flavors. It consists of various ingredients, including crispy chips or crackers, vegetables, and protein, all cooked in a spicy and aromatic broth. Here’s how to make Seblak Bandung:
Ingredients:
For the Broth and Seasoning:
- Chicken or Beef Stock: You can use chicken or beef stock as the base for the broth. You can also use water if preferred.
- Garlic: Minced garlic adds flavor to the broth.
- Shallots: Finely chopped shallots provide a sweet and aromatic flavor.
- Chili Paste: A mixture of red chili paste and bird’s eye chili (cabe rawit) for heat. Adjust the amount to your spice preference.
- Lemongrass: Bruised lemongrass stalks for aroma.
- Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for a citrusy aroma.
- Galangal or Ginger: Sliced galangal or ginger for added depth of flavor.
- Bay Leaves: Bay leaves provide a subtle earthy flavor.
- Salt and Sugar: For seasoning.
For the Main Ingredients:
- Crispy Chips or Crackers: You can use kerupuk (crackers), emping (melinjo chips), or any other favorite crispy chips.
- Protein: Common choices include sliced sausages, meatballs, or seafood like shrimp or squid.
- Vegetables: Use a mix of vegetables like cabbage, bean sprouts, and Chinese celery.
- Fried Shallots: For garnish.
Preparation:
Here’s how to make Seblak Bandung:
For the Broth and Seasoning:
- In a pot, heat a bit of oil and sauté the minced garlic and chopped shallots until fragrant.
- Add the red chili paste and bird’s eye chili (cabe rawit). Stir-fry for a couple of minutes until the chili paste is well incorporated.
- Pour in the chicken or beef stock (or water) and add the lemongrass, kaffir lime leaves, galangal or ginger, bay leaves, salt, and sugar.
- Simmer the broth for about 20-30 minutes, allowing the flavors to meld and the broth to reduce slightly. Adjust the seasoning as needed.
- Strain the broth to remove the solid ingredients, leaving you with a flavorful and spicy broth.
For the Main Ingredients:
- In a separate pan, heat a bit of oil and stir-fry the protein of your choice until cooked through.
- Add the crispy chips or crackers to the pan and stir-fry briefly to coat them with the oil and protein.
- Pour in the spicy broth and let the mixture simmer for a few minutes until the chips or crackers absorb some of the liquid and become soft but not mushy.
- Add the sliced vegetables and continue to simmer for a couple of minutes until they are slightly cooked but still crisp.
Serving:
- Serve Seblak Bandung hot, garnished with fried shallots.
- You can customize the spice level by adjusting the amount of chili paste and bird’s eye chili according to your preference.
Seblak Bandung is a flavorful and spicy Indonesian street food dish that’s perfect for those who enjoy bold and savory flavors. It’s a popular snack or light meal that’s often enjoyed as a spicy and satisfying comfort food.
Steps
1 Done | Ground spices:- 4 cloves of red onion. |
2 Done | How to cook :Saute the spices until cooked. |
3 Done | Add the meatballs, claws, soaked crackers, salt, sugar, pepper, oyster sauce, powdered broth. Cook for a while. |
4 Done | Add broth, cook until boiling. |
5 Done | Add the mustard greens, scallions, and sliced cayenne pepper, cook until the vegetables are cooked. |