Bandung Wet Seblak Recipe

Kota Bunga is served with wet aci crackers (pre-soaked in water) stir-fried with spicy seblak seasoning with a distinctive kencur flavor. In addition to crackers, there are many ingredients that can be mixed in seblak such as eggs, chicken feet, batagor, meatballs, and macaroni.

Ingredients

Crackers, brew hot water - 100 grams
Egg - 1 egg
Mustard greens - 2 stalks
Scallion - 1 stick
Chicken stock powder - 1/2 tsp
Salt - 3/4 tsp
Pepper powder - 1/4 tsp
Water - 400 ml
Cooking oil - 3 tbsp
Ground spices:
Big red chili - 5 pieces
Red cayenne pepper - 5 pieces
Shallots - 3 grains
Garlic - 2 cloves
Kencur - 3 cm
See Mother's Recipe Version

Plans

Brew crackers with hot water, soak until soft.
Grind the spices, set aside.
Cut the meatballs and green mustard. Slice the scallion stalks obliquely.
Heat oil, saute ground spices until fragrant.
Add water, cook until boiling.
Add meatballs, boil until fluffy.
Season with salt, stock powder, and ground pepper. Correction taste.
Add the soaked mustard greens and crackers. Cook until the crackers are soft.
Add eggs, stir until stringy.
Cook until the gravy thickens.
Remove and serve while warm with a sprinkling of spring onions.
1. Besides crackers, seblak can also be combined with pasta such as macaroni, kwetiau, batagor, claws, and others according to taste.

How to make seblak how?

How to make: Soak crackers and macaroni in hot water (can be boiled). While waiting for crackers and macaroni to expand. Then stir-fry with 5 tablespoons of cooking oil until fragrant. Add about 3 cups of water. When it boils, add the eggs. Cook until it feels cooked. Seblak is ready to be served.

How long to soak wet seblak crackers?

You can deal with hard seblak crackers by soaking them in hot water. Prepare boiling water, pour in a large bowl. Soak the seblak crackers for about 20 minutes or until the crackers are a bit soft.

What spices to make seblak? Seblak ingredients: 10 meatballs, sliced. 4 eggs cooked scrambled. 8 lime leaves. Lemon juice to taste. 2 lemongrass stalks, crushed. 1-1.5 liters of water. Salt, sugar and powdered broth. Ground spices: 12 grains. Other Items•

Do seblak use kencur?

How to make the original seblak from Bandung Soak the crackers in hot water until they expand then drain and add a little cooking oil so they don't stick together. Grind the chilies, shallots, garlic, and kencur until smooth. Saute the spices until the aroma smells good. Add sliced scallions and celery.