Seblak : First Timer with Local Bandung Food

That day my friends and I walked around a shopping mall in Yogyakarta. I didn’t recognize that it had some kind of mini hawker center inside that sold like street food and beverages. Then I saw this unique name, Seblak. I wondered what kind of food that was. After a quite long time of thinking and waiting for people to clear the queue line, I ordered one portion of this ‘new’ dish.

After a quick research, I learned that Seblak is actually a traditional dish (or you can count this as snack and not heavy meal) from Bandung, West Java. I’ve never had foodie trips around West Java before so this snack right here was like a teaser for me. I’d be glad to be able to get some foodie experience there, but this time, this one was quite an eye-opener. You can get this in Lippo Plaza, Yogyakarta.



What Is Seblak?

The visual appearance might be unappetizing but the taste was the other way around. Its main ingredient was kerupuk which was crackers for side dish, very common and vary in Indonesia. Kerupuk udang was used in this dish. I didn’t see the cooking process but I probably could take it like this : the kerupuk udang used for this dish were still raw, meaning they’re still inedible. They were then mixed with all the broth, spices (I tasted quite strong ginger flavor in it) and other ingredients (mine came with egg and slices of meatballs).

That Soggy ‘Kerupuk’ of Seblak

The kerupuk became soggy and soaked with broth, thus resulting in chewy and soft texture. To top this up, the amount of kerupuk used were outstandingly massive. The broth was has savory flavor with subtle taste of saltiness. There were more complete version of Seblak that contains more protein if you’re going to order there. Upon the final product, most of the kerupuk were still attached to each other, making it easier to eat. 😀

Anyway, I kinda like this ‘appetizer’ even it’s Bandung’s traditional dish but STILL was made in Yogyakarta. My best guess is it’s still cooked with some Yogyakarta flavor in it and not an authentic eastern Java flavor. Even so, the differences may not be that much, I assume. 🙂 So, I’m gonna end my story here (such a short one isn’t it? :D), stay tuned for the next foodie trips, give like if you enjoy reading my experiences, and leave some comments if you have any ideas or opinions.



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