How to Make Ceker Typical Seblak Bandung - Seblak claw is the name of a very famous hawker culinary city of Bandung. This food has been favored since ancient times to the present. Although the taste of the city of Bandung, the food is much preferred by people of all regions, not just from the city of Bandung alone. In addition to good taste, seblak claw also has a very spicy so it can make the tongue more sway. These foods have 2 types of processing, can be served wet and dry presented. Seblak also has a wide variety of basic materials. Not only the chicken claw, but the sausage crackers, tofu, meatballs and other materials can also be made seblak cuisine. Immediately, we present the following recipe on How to Make Ceker Typical Seblak Bandung.
Material :
500 gr chicken claw that is clean
4 cloves of garlic (crushed)
6 red onions (puree)
3 cm kencur (puree)
50 g cayenne pepper (puree)
3 large red chilies (puree)
150 ml chicken broth
enough to boil water
oil for frying to taste
salt to taste
sugar to taste
sara seasoning to taste
How to Make Ceker Typical Seblak Bandung:
claw boiled chicken in boiling water until tender, drain lift
saute the ingredients are mashed with a little oil until fragrant
enter boiled chicken claw and add the chicken broth, stir
cook until the sauce slightly shrinking and mature, seblak chicken claw ready to be served
Such is the recipe and how to make Ceker Seblak Typical Bandung, ideal served with white rice is still warm to serve as a side dish.
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