5 delicious spicy seblak recipes that taste kicking, to make Thai people addicted

Photo: Ceu Inaday Corner; Tiktok/@dhihaoddie

Brilio.net – Seblak is one of the typical Indonesian foods that is famous for its kicking spicy taste and making nagih. The combination of wet crackers, kencur seasoning, and abundant chili makes this food one of his favorite foods many people. Seblak is also very easy to find in various locations. Even now Seblak can also be found in Thailand.

For information, Seblak is now viral in Thailand due to one of the Thai singers, Chanisara Wongdeeprasith shares Seblak Mukbang posts. Although what he ate is a type of seblak without a sauce, he claimed to be interested and fond of this one menu. Since the video was viral until it was watched by 3.5 million people, so many influencers and Thai artists were curious and took part in trying seblak. Indeed, this cuisine from Indonesia is really addictive, huh? So I want to try a seblak, right?

If so, no need to linger anymore, immediately you try to make your own seblak at home. Briliofood On Wednesday (9/24) I have prepared a row of seblak recipes for you to try. Get ready to be addictive!

1. Old school seblak

For those of you who want to feel spicy seblak with authentic tastes like the beginning of the beginning, this old school seblak recipe is the answer. Enough with a simple basic seasoning, you can produce a delicious seblak.

Photo: Ceu Inday corner via Instagram/ @association_memasak and @inda_nur96

Material:
– 5 cloves of garlic
– 4 kencur
– cayenne pepper according to taste
– Kemplang crackers
– Salt to taste

How to make:
1. Ulek chili, garlic and kencur.
2. Boil crackers with water. While waiting for the crackers to be soft, saute the spices that have been pulled.
3. If the crackers are soft, put the crackers into a pan containing the sauce stir then stir and add salt, then stir again until it is completely mixed.
4. Seblak is ready to be enjoyed!

2. Complete seblak sauce

If you prefer seblak with abundant filling, this recipe is very fitting to try. The combination of savory spicy sauce with various toppings will make the experience of eating seblak more special.

Photo: Tiktok/@arfiani.yanuar

Ingredients:
– 4 cloves of garlic
– 2 kencur segments
– 15 curly red chili seeds
– 5 red cayenne pepper seeds
– 1 sachet of moon atomic seasoning
– 1/4 tsp salt
– 500 ml water
– Boiled chicken to taste
– 4 meatballs
– 2 Crabsticks
– 2 odeng pieces
– 50 grams of crackers
– Sawi Pakcoy to taste

How to make:
1. Blender garlic, kencur, red chili, and cayenne pepper. Then, put it in the pan with cooking oil, stir briefly then add 2 eggs and stir again.
2. Add water and stir. Add 1 sachet of atomic seasoning and 1/4 teaspoon salt and stir.
3. Add chicken, odeng, meatballs, crabstick, and crackers. Stir evenly, let stand for a moment.
4. Add the mustard greens and stir again until cooked.
5. Ready to be enjoyed.

3. Seblak Bone

The sensation of eating seblak on this one must be addictive. Soft chicken bone bites combined with spicy and savory seblak sauce, guaranteed to make you forget yourself.

Photo: Tiktok/@Teteh_amelian

Material :
– 250 grams of chicken bones
– 1 egg
– Vegetables (free)
– 2 tsp salt
– 1 teaspoon the moon atomic seasoning
– 1 teaspoon chicken broth
– 2 orange leaves
– 350 ml of chicken bone soup

Ground spices :
– 2 kencur segments
– 3 garlic
– 10 Dry Chili (Boil)
– cayenne pepper (optional)

How to make:
1. Ulek the ingredients of spices.
2. Prepare a pan and heat the oil.
3. Put the spices into the pan, stir until the aroma goes out.
4. Add the broth and other spices and stir until evenly distributed.
5. Add chicken bones and vegetables. Let stand and wait until it feels cooked. Ready to be enjoyed.

4. Seblak colorful

Want a seblak that looks more cheerful? Try this colorful seblak recipe. The taste is spicy with the appearance of a festive cracker definitely arouse the appetite.

Photo: Tiktok/@Oktacooks

Ingredients:
– 50 grams of colorful crackers
– 5 meatballs
– 1 Choy Bok Young
– 1 egg
– 1 salt
– 1 sugar
– 1 kencur powder
– 1 Totole Mushroom Powder (Optional)

Ground spices:
– 50 grams of cayenne pepper
– 2 cloves of garlic
– 1 onion

How to cook:
1. Soak the crackers in hot water until soft, drain, and set aside.
2. Clean and cut Bok Choy, set aside.
3. Cut the fish meatballs, set aside.
4. Blend the spices (chili, garlic, onion), set aside.
5. Heat the oil in the pan.
6. Saute the spices until fragrant.
7. Enter the crackers that have been soaked with one bowl of water (adjust the dose to the viscosity of the desired sauce).
8. Add kencur, salt, sugar, and totole mushroom seasoning. Stir well.
9. Enter the fish meatballs, then add the chooy bok choy. Stir well.
10. Pour beaten eggs, stir briefly until the eggs are cooked.
11. Serve immediately while hot.

5. Seblak Special Sauce

This seblak sauce recipe offers a richer taste thanks to the additional hazelnut and orange leaves on the spices. Guaranteed to make you addicted!

Photo: Tickok / @ Diihoddie

Material :
– 100 raw gaps, soak hot water
– 2 sausages
– 2 scalops
– 2 meatballs
– 200 gr Bad
– 1 egg
– Salt, sugar and powder broth to taste

Ground spices :
– 4 cloves of shallots
– 4 cloves of garlic
– 7 cayenne pepper
– 1 red chili
– 2 hazelnut
– 1 Kencur segment
– 2 orange leaves

How to make :
1. Saute the spices until fragrant, pour enough water.
2. Add the soaked crackers, sausages, scalops, meatballs and eggs.
3. Give sugar, salt and powdered broth, stir well.
4. Add mustard, cook for a while and remove from heat. Ready to serve.

How to choose crackers for seblak

Choosing crackers is the key to producing a delicious seblak. The most commonly used crackers are garlic crackers or rose crackers. This cracker has a perfect chewy texture after being soaked or boiled, not easily crushed, and can absorb the spices properly. Make sure you use crackers that are still new so it is not musty and the results are better. Before cooking, soak the crackers with hot water for 15-20 minutes until soft, then drain. This method will make the cooking process seblak faster.

Alternative ingredients for healthier crackers

For those of you who want to enjoy Seblak with a healthier version, there are some ingredients that you can use to replace crackers.

– intact macaroni or fusilli paste: both have a texture similar to supple crackers, and of course healthier because it is made from wheat.
– Wet noodles: give a different sensation and fit for you who want to seblak with the texture of the noodles.
– Sweet potatoes or thin cut potatoes: Although the texture is not supple, thin sliced ​​yam or potatoes will be a filling material that is filling and rich in fiber.
– Tofu or Tofu: tofu that is cut into cubes can be a substitute that is rich in protein and still be able to absorb the spices properly.

FAQ About Seblak

1. What is kencur and why is it important in seblak seasoning?

Kencur is one type of rhizome spice that has a distinctive aroma and a slightly spicy taste. In Seblak, this kencur is very important because it gives a fresh fragrance and authentic taste that distinguishes seblak from other spicy dishes. Without kencur, seblak will not feel “seblak” completely.

2. Does Seblak always have to be spicy? Can you adjust the spicy level?

Traditionally, seblak is synonymous with strong spicy taste. However, of course the level of spiciness can really be adjusted to your taste! You can reduce the number of cayenne pepper or curly chili used in spices. Some people even add a little sugar to balance the spicy taste.

3. What complementary ingredients are often added to seblak?

Seblak is very flexible to add various complementary ingredients according to taste. The most common are eggs (scrambled or intact), sausages, meatballs, chicken feet, chicken bones, noodles, noodles, or various seafood such as crab sticks and scalops. For vegetables, mustard greens, pakcoy, or bean sprouts are also often used.

4. How do you keep it to stay good?

The most delicious seblak is eaten while warm. If there is leftover, you can store it in an airtight container in the refrigerator. To warm up again, add a little water and heat it in the pan over low heat until it boils and all the ingredients are warm again. However, keep in mind, the texture of the crackers may not be as close as when it was first cooked.

5. Is there a fundamental difference between dry seblak and seblak sauce?

Of course there is! The main difference lies in the use of gravy. Seblak sauce has a lot of seasoning liquid, so the texture is more wet and suitable to be enjoyed with a spoon. Whereas seblak dry or seblak “nyemek” (nysemek means a little wet), only has a little sauce or even without a sauce at all, and is more dominant thick seasoning that wraps all the contents. Both are equally delicious, depending on your taste.

Internship/Zalma Abella

(Brl/tin)