5 recipes for typical Bandung snacks that are the most popular and easy to make

Photo: Shutterstock.com/Gemini

Brilio.net – Bandung always has a way of making anyone tempted. From the calming cool air to the aroma of street food that wafts around every street corner. There are so many special foods that make you curious, from those fried crispy to those with tempting spicy sauce. Every bite brings back memories of a city that was always lively and colorful.

Typical Bandung snacks are not just about taste, but also atmosphere. There is warmth from smiling traders while mixing orders, there is excitement when waiting for the aci dough to cook in a hot frying pan. Everything feels close, familiar, and alluring. It’s not surprising that Bandung snacks are always a target, both for those born in Sunda and those who are trying them for the first time.

The chewy texture of batagor combined with the savory peanut sauce gives its own sensation. Then a bowl of cuanki with warm sauce will pamper your tongue in the cold afternoon air. Or seblak claw with a spicy bite that makes you crave for every spoonful. It feels like a culinary journey full of surprises, it’s hard to stop at just one type.

Exploring typical Bandung snacks feels like opening a page of different flavors. There are traditions that are maintained, but also creativity that continues to develop. From simple ingredients, extraordinary flavors are born. Every recipe tells a story about the creative hands that make it special.

Let’s try the delicious recipe below together briliofoodWednesday (22/10).

Photo: Shutterstock.com

Material:
– 400 gr mackerel fish, puree
– 200 gr ground chicken, puree
– 1 pack of Special Bakwan Flour Sasa 100 gr
– 20 dumpling skins
– 500 ml cooking oil
– 5 pieces of Bandung yellow tofu
– 200 gr ready-to-use peanut sauce
– 5 tbsp Original Sambal Sasa
– 100 ml hot water
– 3 tablespoons sweet soy sauce
– 1 tsp lime juice

How to make:
1. Put the Special Bakwan Flour Sasa into a container + 120 ml water, stir until smooth. Then add the fish and chicken, stir until evenly mixed.
2. Take 1 sheet of dumpling skin, fill the middle with 1 tablespoon of dough, smooth. Slice the middle of the tofu then fill with the mixture.
3. Heat cooking oil, fry batagor and tofu until golden brown.
4. Peanut sauce: mix peanut sauce and hot water, stir until smooth.
5. Add Original Sambal Sasa, soy sauce and lime juice, stir again.
6. Place the batagor and tofu on a serving plate then pour the peanut sauce. Serve.

Photo: Gemini

Material:

Dumplings:
– 8 dumpling skins
– 125 gr chicken breast
– 1/2 egg white
– salt, pepper,
– Now MSG
– 1 clove of garlic
– 1/2 tbsp oyster sauce
– 1/2 tbsp fish sauce
– 1/2 tsp sesame oil
– 1 tbsp tapioca

Know:
– 14 pieces of tofu pong
– 1 garlic
– 1/2 egg white
– 1/2 tbsp oyster sauce
– 1/2 tbsp fish sauce
– 1/2 tsp sesame oil
– 1 tablespoon tapioca flour

Gravy Ingredients:
– Sasa Chicken Flavored Broth Seasoning
– Salt
– Now MSG
– Pepper

How to make:

Dumplings:
1. Mix everything except the dumpling skin.
2. Put it in the dumpling skin, cook in the air fryer for 15 minutes at 180 degrees / boil / steam.

Know:
1. Take out the tofu stuffing, mix it with all the ingredients except the tofu skin.
2. Put the chicken tofu filling into the tofu skin.
3. Airfry 10 minutes 180 degrees or steam. Bring water to a boil, mix everything with the soup ingredients, serve with dumplings and tofu.

Photo: Shutterstock.com

Material:
– 20 chicken feet, boil until cooked
– Galangal, garlic, shallots, turmeric, chili
– 200 gr half-boiled shrimp crackers
– 10 beef meatballs, thinly sliced
– 500 ml of water
– 1 spring onion, thinly sliced
– Add MSG to taste

How to make:
1. Presto chicken feet for approximately 5 minutes.
2. Puree the galangal, garlic, shallots, turmeric, chili.
3. Saute the ground spices and lime leaves until fragrant, add water, add the claws.
4. Cook until it feels cooked. Check the taste and serve.

4. Siomay Recipe

Photo: Shutterstock.com

Material:
– 350 gr chicken thigh fillet
– 150 gr chicken skin
– 3 cloves of garlic
– 1/2 tsp salt
– 2 tsp Chicken Flavored Broth Seasoning Sasa
– 1 tsp Now MSG
– 1/2 tsp ground white pepper
– 1 tablespoon oyster sauce
– 1 tbsp fish sauce
– 2 tsp sugar
– 2 egg whites
– 150 ml cold water (ice)
– 90 gr siamet pumpkin (strength)
– 220 gr tipunk
– 3 onions

Peanut Sauce Ingredients:
– 150 gr fried peanuts
– 5 red onions
– 6 curly red chilies
– 5 cayenne peppers
– 800 ml of water
– 30 gr brown sugar
– 5 lime leaves
– 5 tablespoons sweet soy sauce
– 1 tsp salt
– 1 tsp Now MSG
– 1 tsp Chicken Flavored Broth Seasoning Sasa

Complementary:
– White tofu, lime, potatoes, boiled eggs

How to make:
1. Puree the chicken dumpling ingredients using a chopper/blender. Add Sasa MSG and Sasa Chicken Flavored Broth Seasoning to make it taste even more delicious and savory.
2. You can fill the remaining white tofu into a round shape. Smooth using a fork.
3. Steam until cooked.
4. Continue by making peanut sauce. Fry the ingredients first, then use a blender with enough water until smooth.
5. Cook the mashed beans over low heat.
6. Add brown sugar, lime leaves, sweet soy sauce, salt, MSG Sasa, and Chicken Flavored Broth Seasoning Sasa.
Cook until the consistency of the peanut sauce begins to thicken and releases oil.
7. Serve with complementary ingredients and lime.

5. Cilok Recipe

Photo: Shutterstock.com

Material:
– 10 prawns, medium size
– 100 grams of Original Sasa Flour Seasoning
– 120 grams of Tapioca Flour
– 3 cloves of Garlic
– 1 stalk Leek, sliced
– Enough warm water
– 2 tablespoons Cooking Oil

Peanut Sauce Ingredients:
– 150 grams of Peanuts, fried
– 6 Red Cayenne Peppers
– 5 cloves of Red Onion
– 3 cloves of Garlic
– 50 grams Brown Sugar, sliced
– Tamarind Water
– Sweet Soy Sauce, Salt, Sugar, Oil, Bay Leaves to taste

How to make:
1. Blend the garlic and shrimp until smooth.
2. Pour the shrimp mixture into a container containing a mixture of tapioca flour, Sasa Flour, Original Multipurpose Seasoning and green onions.
3. Stir while pouring warm water little by little, knead and form small balls.
4. Boil water with 2 tablespoons of cooking oil.
5. Boil the cilok until it floats, drain.
6. Prepare the chili sauce using a blender, peanuts, cayenne pepper, red and white onions, brown sugar, tamarind juice, sugar, salt, sweet soy sauce.
7. Cook the chili sauce with bay leaves until thickened.

(brl/lak)