How to Make Seblak, typical food Bandung

 Seblak so popular in their home areas, namely West Java, especially the city of Bandung and its surroundings. If we happen to pass into the city of flowers could not hurt for taking the time to sample the delights seblak wet spicy tempting. Foodies probably many who are trying snack this one, but what if we live outside the region of West Java and there are no sellers seblak ?, do not worry, we can make them yourself with ingredients that are easy to obtain. The manufacturing process itself is fairly easy, especially if we are accustomed to cultivate their own food.



There are some materials that need to be prepared to make a savory spicy wet seblak is the main ingredient and additives. Additional materials herein are optional depending on our tastes, ingredients include beef meatballs, sausage, chicken claw cooked meat even, we can add one among them or combine ingredients to taste.Ingredients Makes Wet Seblak

    1 handful of raw starch crackers, approximately 50 grams.
    Complementary materials, can choose one of them or a combination. Here we chose meatballs and sausage as complementary. 1 piece of sausage and beef meatballs 2 grain size was sliced ​​rather thin.
    1 egg beaten off.
    1 stalk spring onion, cut into small pieces.
    1 stalk celery, chopped.
    Fried onion to taste (for sprinkling).
    Salt and flavoring to taste.
    Soy sauce to taste.
    Cooking oil for sauteing.
Softened seasoning :

    5 pieces of cayenne pepper (can be more or less depending on taste).
    2 spring onions.
    1 clove of garlic.
    1 whole hazelnut (if desired).
    Powder, approximately the size of a fingertip.
How To Make Wet Seblak

    Boil water and soak the raw crackers until melted, remove from heat then drain and give a cooking oil that does not belong together, stir well and set aside.
    Grind spices should be crushed, heat a skillet and saute the ingredients that have been refined until fragrant.
    Enter the meatballs and sausage that has been sliced, leeks and celery and stir well.
    Enter crackers already dilumerkan earlier, stir again.
    Enter the beaten eggs and stir rather quickly so the egg does not clot.
    Give a little water and add salt to taste as well as flavor.
    Let sit until the water is somewhat reduced and then dab a little soy sauce to strengthen the sense of water and stir until completely dry out.
    Pour into a bowl or serving dish and sprinkle with fried onions on top.
    Seblak wet spicy savory ready to be served and eat a hot while.
In the process of making a wet seblak spicy savory, there is an option where the egg is inserted in advance so formed into scrambled eggs. It all depends on our tastes and varied as what remains wet seblak also delicious eaten especially during cold weather.