Seblak: The Bandung Street Snack That's Totally Addictive
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Seblak is one of the most popular street foods from Bandung that has now gone viral across all of Indonesia. This dish started out simple — just wet crackers with a garlic and chili seasoning. But now, seblak has evolved into a super-loaded dish with all kinds of toppings.
Why Is Seblak So Addictive?
The secret is in the seasoning! The combination of plenty of garlic, kencur (aromatic ginger), and bird's eye chilies creates a unique flavor — savory, slightly bitter from the kencur, and of course SPICY. That sensation is what keeps people hooked and coming back for more.
Ingredients for Seblak Basah
The main ingredients you'll need: gendar crackers or cassava-starch crackers (200g), beef meatballs (5 pieces, halved), sausage (3 links, cut diagonally), boiled chicken feet (4 pieces, optional), eggs (2), yellow noodles (1 pack), dry macaroni (50g, briefly boiled), and cabbage (to taste).
For the spice paste: garlic (8 cloves — this is the key!), kencur/aromatic ginger (a 2-inch piece), curly red chilies (5), and bird's eye chilies according to your spice level. Level 1 uses 3 bird's eye chilies, level 3 uses 10, and level 5 uses 20 bird's eye chilies or more!
Additional seasonings: salt, sugar, seasoning powder (MSG or similar), sweet soy sauce (kecap manis), and oyster sauce.
How to Make It
First, soak the gendar crackers in warm water for 5 minutes until soft, then drain. Briefly boil the macaroni and yellow noodles, then drain.
Sauté the spice paste with a little oil until fragrant and cooked through. Add enough water (about 500ml), and bring to a boil. Add salt, sugar, seasoning powder, sweet soy sauce, and oyster sauce. Taste and adjust as needed.
Add the chicken feet and meatballs first since they need more time to cook. Then add the sausage, the soaked crackers, macaroni, and noodles. Stir well. Add the cabbage and stir briefly. Finally, crack the eggs directly into the broth and stir quickly so they mix evenly.
Cook until all the ingredients are done and the broth has soaked in. Serve while hot!
Foolproof Tips
Don't skimp on the garlic — that's what makes seblak different from other spicy dishes. Kencur is also a must, even if just a little. If you prefer a thicker broth, reduce the amount of water. And most importantly: always taste and adjust the seasoning before serving!
