CILOK
Cilok is an Indonesian snack made with a blend
of all purpose flour and tapioca flour, ground toasted dried shrimp, thinly
sliced scallions, grated garlic, and season with salt, sugar, and ground white
pepper. Water is then added to this mixture and kneaded until the point where
it can be gathered into a ball. When you reach this point, the dough is ready,
and you can start making 1 inch balls from this dough. The balls can be cooked
by boiling in a pot of water or by deep frying in hot oil. Both versions are enjoyed
with peanut sauce.
Boiled cilok is more widely known than the
fried one. If you are to buy this off the street, it is almost guaranteed you
get the boiled version. I think the fried ones are really nice, and they look
pretty nice as finger food, no?
If you look at the ingredients list, there is no
denying that cilok is lacking in the nutrition department, but it
sure is pretty tasty. One can say that cilok is a poor man version
of bakso (meatball), since it is nothing more than cooked spiced
dough. Still, this snack with a humble beginning is now part of our rich
culinary heritage.
SEBLAK
Seblak is an Indonesian savoury and spicy dish made of
wet krupuk (traditional
Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is
a specialty of Bandung city, West Java, Indonesia. Seblak can
be acquired from restaurants, warungs or gerobak (cart)
street vendors. It is one of the most popular street
foods in Indonesia, especially in Bandung and Jakarta.
At first glance, the ingredients and cooking method
of seblak is quite similar to other Indonesian favourites; mie goreng and kwetiau
goreng, however seblak differ with the chewy gelatin-like texture
of wet krupuk, and mostly quite spicy, owed to generous addition of sambal chili
paste. Customer might order the degree of spiciness of their seblak priorly,
although the default taste was quite hot and spicy. Almost all kinds of krupuk can
be made as seblak, but the most savoury (and usually more costly) version
uses krupuk udang (prawn
crackers). The wet krupuk is boiled or stir fried with scrambled
egg, vegetables, and other protein sources; either chicken, seafood (prawn,
fish and squid), or slices of beef sausages or bakso, stir-fried
with spicy sauces including garlic, shallot, kencur, kecap
manis (sweet soy sauce), and sambal chili
sauce.
Moisted krupuk would shrunk into smaller
size compared to crispy fried ones, thus a lot of krupuks are
required to make a bowl of seblak. Since krupuk — especially
prawn and fish crackers, are quite costly, the cheaper street
food version usually add other carbohydrate sources as a filler in order to
lessen the use of wet krupuk, and to make it more satisfying. These extra
carbs are slices of kwetiau and/or macaroni.
Another popular variant uses chicken
feet as one of main ingredients.
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