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Seblak Bandung (Spicy savory wet chips)

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2 handfuls of crackers (soak in plain water 2 hours). piece of ginger
6 grated carrots
200 g Margarine for frying/sautéing

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Seblak Bandung (Spicy savory wet chips)

  • Spicy
  • Medium




Seblak Bandung is a popular Indonesian street food dish known for its spicy and savory flavors. It consists of various ingredients, including crispy chips or crackers, vegetables, and protein, all cooked in a spicy and aromatic broth. Here’s how to make Seblak Bandung:


For the Broth and Seasoning:

  • Chicken or Beef Stock: You can use chicken or beef stock as the base for the broth. You can also use water if preferred.
  • Garlic: Minced garlic adds flavor to the broth.
  • Shallots: Finely chopped shallots provide a sweet and aromatic flavor.
  • Chili Paste: A mixture of red chili paste and bird’s eye chili (cabe rawit) for heat. Adjust the amount to your spice preference.
  • Lemongrass: Bruised lemongrass stalks for aroma.
  • Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for a citrusy aroma.
  • Galangal or Ginger: Sliced galangal or ginger for added depth of flavor.
  • Bay Leaves: Bay leaves provide a subtle earthy flavor.
  • Salt and Sugar: For seasoning.

For the Main Ingredients:

  • Crispy Chips or Crackers: You can use kerupuk (crackers), emping (melinjo chips), or any other favorite crispy chips.
  • Protein: Common choices include sliced sausages, meatballs, or seafood like shrimp or squid.
  • Vegetables: Use a mix of vegetables like cabbage, bean sprouts, and Chinese celery.
  • Fried Shallots: For garnish.


Here’s how to make Seblak Bandung:

For the Broth and Seasoning:

  1. In a pot, heat a bit of oil and sauté the minced garlic and chopped shallots until fragrant.
  2. Add the red chili paste and bird’s eye chili (cabe rawit). Stir-fry for a couple of minutes until the chili paste is well incorporated.
  3. Pour in the chicken or beef stock (or water) and add the lemongrass, kaffir lime leaves, galangal or ginger, bay leaves, salt, and sugar.
  4. Simmer the broth for about 20-30 minutes, allowing the flavors to meld and the broth to reduce slightly. Adjust the seasoning as needed.
  5. Strain the broth to remove the solid ingredients, leaving you with a flavorful and spicy broth.

For the Main Ingredients:

  1. In a separate pan, heat a bit of oil and stir-fry the protein of your choice until cooked through.
  2. Add the crispy chips or crackers to the pan and stir-fry briefly to coat them with the oil and protein.
  3. Pour in the spicy broth and let the mixture simmer for a few minutes until the chips or crackers absorb some of the liquid and become soft but not mushy.
  4. Add the sliced vegetables and continue to simmer for a couple of minutes until they are slightly cooked but still crisp.


  1. Serve Seblak Bandung hot, garnished with fried shallots.
  2. You can customize the spice level by adjusting the amount of chili paste and bird’s eye chili according to your preference.

Seblak Bandung is a flavorful and spicy Indonesian street food dish that’s perfect for those who enjoy bold and savory flavors. It’s a popular snack or light meal that’s often enjoyed as a spicy and satisfying comfort food.



Ground spices:

- 4 cloves of red onion.
- 3 cloves of garlic.
- 3 candlenuts (you can reduce it if you don’t like it creamy).
- 1 segment of kencur finger.
- 8 curly red chilies.
- 6 hot chili peppers.
- 5 green chilies (for slices).
- Sugar, salt, powdered stock, ground pepper.
- 1 tablespoon mustard greens.
- 1 spring onion.
- Chicken claw broth (according to taste).
- 2 eggs that have been scrambled.


How to cook :

Saute the spices until cooked.


Add the meatballs, claws, soaked crackers, salt, sugar, pepper, oyster sauce, powdered broth. Cook for a while.


Add broth, cook until boiling.


Add the mustard greens, scallions, and sliced cayenne pepper, cook until the vegetables are cooked.


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