Exposition Text : Seblak

Ahmad Sulwan M & Narendra Juan A.S

Seblak is one of the typical foods in Indonesia, especially West Java. Seblak has a unique taste. The spicyness makes people love this food. Seblak is made from raw crackers which are boiled and then mixed with spices, especially kencur.

How to make Seblak is as follows:

Prepare some ingridients like 

1 handful of crackers, boil for a few minutes until tender

5 beef meatballs, thinly sliced

2 beef or chicken sausages, thinly sliced

1 handful of macaroni, boiled until half cooked

Mustard greens to taste, sliced according to taste

Salt to taste

Broth powder to taste

Enough water for gravy

Enough cooking oil for sautéing the spices

Softened seasoning:

3 dry red chilies

5 bird's eye chilies

4 cloves garlic

2 Spring onions

1 kencur segment

2 candlenuts

First, prepare the ground spices first. Grind the red onion, garlic, cayenne pepper, dried red chili, kencur and candlenut. You can grind the spices using a blender or you can also use a pestle.

After the spices are smooth, heat the pan over medium heat, and pour the cooking oil. The oil is hot, add the spices that have been mashed earlier. Sauté until the ground spices are cooked, the characteristic is that the color of the spices will become more concentrated and the aroma will be more fragrant.

 The seasoning is cooked, now add the sausages and meatballs that have been cut into pieces. Stir until the spices blend together, then pour enough water. Stir again until the water is mixed with the spices and all the ingredients.

Add seasonings such as powdered chicken broth and salt. Stir well and cook until the water boils. Add the mustard greens that have been cut into large pieces, and also the macaroni that has been boiled. Cook briefly until the vegetables are cooked.

While waiting for the vegetables to cook, in another bowl, whisk one egg. Put the eggs into the boiling pan. Let stand the eggs for a while so that they are sat, then stir them with the seblak sauce.

Finally, add the crackers that have been thoroughly boiled and tender to the pan. Stir and let stand for a while. Taste the seblak taste, if it's not salty or tasty enough, you can add salt and broth powder.