 Seafood seblak | |
| Course | Main orsnack |
|---|---|
| Place of origin | Indonesia |
| Region or state | Bandung,West Java |
| Serving temperature | Hot |
| Main ingredients | Wetkrupuk cooked with scrambled egg, vegetables, and other protein sources (chicken, chicken feet, seafood, or beef sausages), with spicy sauces including garlic, shallot,kencur, sweet soy sauce, and chili sauce. |
| Variations | Seblak kering (dry seblak) orkurupuk seblak which is actually a spicykurupuk (traditional cracker) |
Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪) is aSundanese savoury and spicy dish, originating from theSundanese region inWest Java,Indonesia. Made of wetkurupuk (traditional Indonesian crackers) cooked with protein sources (egg,chicken,seafood orbeef) in spicy sauce.[1]Seblak is a specialty ofBandung city,West Java,Indonesia.Seblak can be acquired from restaurants,warungs orgerobak (cart) street vendors. It is one of the most popularstreet foods in Indonesia, especially in Bandung andJakarta.
The wordseblak may have originatedSundanese that isNyeblak or surprising, because it tastes spicy and rich in spices. Seblak also refers to ingredients ofSundanese cuisine, made fromcikur orGalangal (Kaempferia galanga).[2]
At first glance, the ingredients and cooking method ofseblak is quite similar to other common Indonesian food, such asmie goreng andkwetiau goreng, howeverseblak differ with the chewy gelatin-like texture of wetkrupuk, and mostly quite spicy, owed to generous addition ofsambal chili paste.[1] Customer might order the degree of spiciness of theirseblak priorly, although the default taste was quite hot and spicy. Almost all kinds ofkrupuk can be made asseblak, but the most savoury (and usually more costly) version useskrupuk udang (prawn crackers). The wetkrupuk is boiled orstir fried withscrambled egg, vegetables, and other protein sources; either chicken, seafood (prawn, fish and squid), or slices ofbeefsausages orbakso, stir-fried with spicy sauces includinggarlic,shallot,kencur,kecap manis (sweet soy sauce), andsambal chili sauce.[1]
Moistedkrupuk would shrunk into smaller size compared to crispy fried ones, thus a lot ofkrupuks are required to make a bowl ofseblak. Sincekrupuk — especially prawn andfish crackers, are quite costly, the cheaper street food version usually add other carbohydrate sources as a filler in order to lessen the use of wetkrupuk, and to make it more satisfying. These extra carbs are slices ofkwetiau and/ormacaroni. Another popular variant useschicken feet as one of main ingredients.[3]
In earlier days, the termseblak refer to hot and spicy spice mixture made from groundcikur (Kaempferia galanga) andchili pepper. It is also refer to a traditional hot and spicy crispykurupuk crackers originate from rural southernCianjur area before the independence era, this food was an alternative food, which is now called asseblak kering (dryseblak) orkurupuk seblak. However, today it is mostly refer to its wet and savoury version; theseblak basah.[4]
Seblak is relatively a recent invention inBandung, this new street food appeared in Bandung circa 2000s. It is suggested that the dish was originally started as a method to avoid wasting uneaten oldkrupuk; a way to safely (and pleasantly) consume stale oldkrupuk by cooking it with other ingredients, to make it more satisfying. Nevertheless, the pleasantly soft and chewy texture, also its savoury, rich and spicy taste, has madeseblak a street food favourite in Indonesia, especially the Sundanese people.
| Foods |
|  |
|---|---|---|
| By location | ||
| Mobile catering | ||
| Lists |
| |
